Sweet Potato Wraps with Tahini Harissa Dressing [vegan]

Name: Sweet Potato Wraps with Tahini Harissa Dressing [vegan]
Prep time: 10 min
Total time: 20 min
Ingredients: 2 small sweet potatoes; 2 Tbsp olive oil; 1 tsp ground cumin; 1 tsp ground coriander; 1/2 tsp paprika; 200g can chickpeas [7 oz]; 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

Published on March 17, 2021 | In Middle Eastern | By theflexitarian |

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- Prep Time
- 10 Minutes
- Cook Time
- 20 Minutes
- Difficulty Level

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

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Ingredients

2 small sweet potatoes
2 Tbsp olive oil
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp paprika
200g can chickpeas [7 oz]
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 into 1/2cm [0.2 inch] 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.