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Sweet Potato Wraps with Tahini Harissa Dressing [vegan] © The Flexitarian

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
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Quick & Easy, Sandwiches & Wraps
Cuisine Middle Eastern
Servings 2
Calories 589 kcal

Equipment

oven tray

Disclaimer: the equipment list above includes affiliate links to products I use and like.

Ingredients
 
 

  • 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

Find this recipe online:

Sweet Potato Wraps with Tahini Harissa Dressing [vegan]

https://theflexitarian.co.uk/recipe-items/sweet-potato-wraps-with-tahini-harissa-dressing-vegan/