Name: Sweet Potato & Chickpea Wrap with Kale Chips [vegetarian] [vegan option]
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 175 g sweet potato; 4 Tbsp drained chickpeas; 2 large handful of shredded black kale / cavolo nero -tough stalks removed; 1 roasted red pepper - from a jar; 125 g halloumi - optional; 1 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

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This roasted sweet potato and chickpeas wrap makes a hearty lunch.

Sweet Potato & Chickpea Wrap by the Flexitarian

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.

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

This roasted sweet potato and chickpeas wrap makes a hearty lunch.

5 from 1 vote

DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, High Fibre Recipes, Nut-Free Recipes, Soya-Free Recipes, Vegan Recipes

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Prep Time 20 mins

Cook Time 15 mins

Total Time 35 mins

Course Sandwiches & Wraps

Cuisine English

Servings people

Calories 525 kcal

Equipment

baking tray
mixing bowl

Ingredients

175 g sweet potato
4 Tbsp drained chickpeas
2 large handful of shredded black kale / cavolo nero -tough stalks removed
1 roasted red pepper – from a jar
125 g halloumi – optional
1 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 the sweet potatoes and cut them into into thin strips to resemble French fries.
Spread the sweet potato fries on a baking tray. Mix in the chickpeas. Drizzle with some olive oil and cook for 12-15 mins until roasted.
After the vegetables have been in the oven for 5mins, add the 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 the tahini, lemon juice, maple syrup and pomegranate molasses. Season to taste with smoked paprika, cayenne pepper, salt & pepper.
In using, cut the halloumi into strips. Place on a baking tray under the grill for 4-6 mins until done.
Remove the vegetables from oven when done.
Put the kale chips in a separate bowl and season to taste with salt & pepper.
Cut the roasted pepper into strips. Mix with the sweet potato and chickpeas. Add the 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.

Nutrition

Serving: 250gCalories: 525kcalCarbohydrates: 59gProtein: 24gFat: 23gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gSodium: 1285mgPotassium: 816mgFiber: 6gSugar: 14gVitamin A: 18219IUVitamin C: 89mgCalcium: 814mgIron: 4mg

Keyword chickpeas, sweet potato, wraps

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