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.
While the sweet potatoes are cooking in the oven, you can prepare the dressing and the rest of the vegetables.
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.
The quantities below make enough for 4 medium sweet potato wraps or 2 large ones.
If you are looking for more inspiration on what to cook with sweet potatoes, try 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 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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