Simply use leftover sweet potato or other veggies to make an easy on-the-go lunch, for a hike, picnic or even a busy day at work! The variety of textures used in these wraps won’t disappoint. Quinoa and the sweet potato can be made up to three days in advance and reheated to make the wraps lunch friendly.
1 medium-sized sweet potato, cut into 1/2 in (1.25 cm) cubes
2 tsp (10 mL) grapeseed or extra-virgin olive oil
2/3 cup (160 mL) uncooked quinoa
2 tsp (10 mL) curry powder
1/4 cup (60 mL) chopped walnuts
1 Tbsp (15 mL) rice vinegar
4 large whole grain wraps
1 avocado, thinly sliced
1/2 cup (125 mL) thinly sliced roasted red pepper
1 cup (250 mL) baby spinach or arugula
Preheat oven to 400 F (200 C). Toss sweet potato with oil and spread out on a baking sheet. Cook until tender, about 30 minutes, stirring once halfway through. You can also steam the sweet potato cubes until tender.
While sweet potato cooks, place quinoa, curry powder, and 1 1/4 cups (310 mL) water in medium-sized saucepan. Bring to a boil, reduce heat, and simmer until quinoa is tender, about 12 minutes. Stir in walnuts and rice vinegar.
Divide sweet potato and quinoa mixture among wraps. Top with avocado, roasted red pepper, and spinach. To serve, fold bottom of tortillas toward centre and then fold both sides toward the centre.
Each serving contains: 63 calories; 12 g protein; 21 g total fat (3 g sat. fat, 0 g trans fat); 60 g total carbohydrates (3 g sugars, 11 g fibre); 500 mg sodium
This recipe was sourced from alive.com