Sweet Potato Wraps with Tahini Harissa Dressing [vegan]

These sweet potato wraps make a scrumptious lunch. Served with an addictive tahini harissa dressing and some freshly chopped coriander, there are filled with plant-based goodness.

These sweet potato wraps make a scrumptious lunch. Served with an addictive tahini harissa dressing and some freshly chopped coriander, there are filled with plant-based goodness.

I came up with this recipe while trying to use some odds and ends I had in the fridge: tomatoes, pepper, baby spinach leaves and avocado. You can swap the spinach for other greens like kale.  Courgette, cucumber or any leftover vegetables you have lying around will also work perfectly here. If you prefer a vegetarian option you can add eggs, halloumi or feta cheese.

How to make these sweet potato wraps

This is a very straightforward recipe. First, you will need to peel and slice the sweet potatoes. To ensure they cook evenly, make sure they are cut in 1/2cm [0.2 inches] thick slices. Toss the sliced sweet potatoes in olive oil and spices and spread them on a baking tray. They should be cooked in 20mins.

While the sweet potatoes are cooking in the oven, you can prepare the dressing and the rest of the vegetables.

Once the sweet potatoes are cooked, divide them between 4 medium flatbreads or 2 large ones. Add some freshly chopped coriander and some tahini harissa dressing on top. Carefully fold each tortilla and enjoy. Add more tahini harissa dressing as needed.

The quantities in this recipe make enough for 4 medium sweet potato wraps or 2 large ones.

A killer tahini dressing

This recipe comes to life thanks to a killer dressing made mainly from tahini, dairy-free yoghurt, harissa and spices. You can make it as thick or thin as you like by adjusting the amount of water in it. It is so delicious and versatile that you can use it with a variety of other roasted vegetables.

If you love these sweet potato wraps, you should also try …

You will find plenty of vegetarian and vegan sweet potatoes recipes here. One of the most popular dishes is my vegan sweet potato & chickpea Moroccan stew below.

This is one of my favourite dishes. It makes a quick and healthy one-pot wonder family meal. I like to serve it with couscous (or quinoa) topped with plenty of sliced almonds, freshly chopped coriander, mint, (dairy-free) yoghurt and red chilis. This dish is also great on its own served with flatbread.⠀

 

 

 

 

 

 

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A post shared by The Flexitarian (@theflexitarianuk)

Sweet Potato Wraps with Tahini Harissa Dressing [vegan]

These sweet potato wraps make a scrumptious lunch. Served with an addictive tahini harissa dressing and some freshly chopped coriander, there are filled with plant-based goodness.

5 from 1 vote

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

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Course Quick & Easy, Sandwiches & Wraps

Cuisine Middle Eastern

Servings 2

Calories 589 kcal

Equipment

• baking tray

Ingredients

 

MetricUS Customary

 

1x2x3x

• 2 small sweet potatoes
• 2 Tbsp olive oil
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp paprika
• 200 g can chickpeas
• 1/2 tomato
• 1/2 yellow pepper
• 1/2 avocado
• small handful baby spinach leaves
• salt

FOR THE HARISSA TAHINI DRESSING:

• 1 Tbsp tahini
• 2 Tbsp dairy-free yoghurt
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 2 Tbsp lemon juice
• 2 tsp maple syrup
• 1 small grated garlic clove
• 1 tsp harissa paste or more to taste
• 1/4 tsp salt
• 1 Tbsp of water

TO SERVE:

• 4 medium flatbreads or 2 large ones
• fresh coriander

Instructions

 

• Preheat oven to 200C/180C fan/gas 6.
• Peel sweet potatoes and cut them into 1/2cm [0.2 inches] thick slices. Place in a bowl with 2 Tbsp of olive oil, 1 tsp ground cumin, 1 tsp ground coriander and 1/2 tsp paprika. Toss well until the sweet potatoes are coated all over. Spread on a baking tray and cook for 20mins until soft. All the drained chickpeas to the tray for the last 5 mins of cooking.
• Prepare tahini dressing by whisking together tahini, dairy-free yoghurt, ground cumin, ground coriander, lemon juice, maple syrup, grated garlic clove, harissa paste, salt and water.
• Slice tomato, pepper and avocado.
• Remove the sweet potato from the oven when done. Mix in sliced tomato, pepper, avocado and baby spinach leaves. Season with salt.
• Divide the sweet potato mix between 4 medium flatbreads or 2 large ones. Add some freshly chopped coriander and some tahini harissa dressing on top. Carefully fold each tortilla and enjoy. Add more tahini harissa dressing as needed.

Nutrition

Serving: 200gCalories: 589kcalCarbohydrates: 90gProtein: 16gFat: 21gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gCholesterol: 2mgSodium: 558mgPotassium: 1150mgFiber: 17gSugar: 15gVitamin A: 21720IUVitamin C: 53mgCalcium: 141mgIron: 6mg

Keyword harissa, sweet potato, vegan, wraps

DID YOU MAKE THIS RECIPE? Leave a review in the comments below! or share it on Instagram tagging @theflexitarianuk.

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