Sweet Potato & Chickpea Wrap by the Flexitarian

Sweet Potato & Chickpea Wrap with Kale Chips [vegetarian] [vegan option]

Name: Sweet Potato & Chickpea Wrap with Kale Chips [vegetarian] [vegan option]
Prep time: 20 min
Total time: 15 min
Yield: 2
Ingredients: 175g sweet potato [6 oz]; 4 Tbsp drained chickpeas; 2 large handful of shredded black kale / cavolo nero (tough stalk removed); 1 roasted red pepper (from a jar); 125g halloumi [4.4 oz] OPTIONAL; 1 Tbsp Tbsp tahini; 3 Tbsp lemon juice; 1 Tbsp maple syrup; 1 tsp pomegranate molasses; 1/2 to 1 tsp smoked paprika (according to taste); cayenne pepper (according to taste); small handful alfafa sprouts; small bunch of coriander; salt & pepper; 2 brown tortilla wraps; olice oil

Published on October 20, 2015 | In English | By theflexitarian |

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- Prep Time
- 20 Minutes
- Cook Time
- 15 Minutes
- Yield
- 2
- Difficulty Level

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This roasted sweet potato and chickpeas wrap makes a hearty lunch. Dressed in a tahini, smoked paprika and maple dressing, it is served with some homemade kale chips.

I used some leftover halloumi I had in the fridge to make it but it is as good without cheese if you prefer a vegan option.

Best eaten warm. This recipe makes two wraps.

Dairy-Free, Egg-Free, High Fibre, Soya-Free, Vegan

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Ingredients

175g sweet potato [6 oz]
4 Tbsp drained chickpeas
2 large handful of shredded black kale / cavolo nero (tough stalk removed)
1 roasted red pepper (from a jar)
125g halloumi [4.4 oz] OPTIONAL
1 Tbsp Tbsp tahini
3 Tbsp lemon juice
1 Tbsp maple syrup
1 tsp pomegranate molasses
1/2 to 1 tsp smoked paprika (according to taste)
cayenne pepper (according to taste)
small handful alfafa sprouts
small bunch of coriander
salt & pepper
2 brown tortilla wraps
olice oil

Instructions

Preheat oven to 220 C / fan oven 200 C / gas 7. Put the grill on if using halloumi.
Peel sweet potatoes and cut them into into thin strips to resemble French fries.
Spread sweet potato fries on a baking tray. Mix in chickpeas. Drizzle with olive oil and cook for 12-15 mins until roasted.
After the vegetables have been in the oven for 5mins, add shredded kale drizzled with olive oil on one side of the baking tray. (vegetables should take around 15 mins to cook, while kale chips should be done in 10 mins).
In the meantime make the dressing by mixing together tahini, lemon juice, maple syrup and pomegranate molasses. Season to taste with smoked paprika, cayenne pepper, salt & pepper.
In using, cut halloumi into strips. Place on a baking tray under the grill for 4-6 mins until done.
Remove vegetables from oven when done.
Put kale chips in a separate bowl and season to taste with salt & pepper.
Cut roasted pepper into strips. Mix with the sweet potato and chickpeas. Add halloumi (is using) and dressing. Toss together.
Spread the mixture evenly between 2 wraps. Add alfafa sprouts and chopped coriander leaves on top.
Serve while still warm with kale chips on the side.