Sweet Potato Wraps

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Burton and I have eaten these sweet potato wraps everyday for lunch for the past 3 summers. They’re what we bring on hikes or road trips and I’ve often cut them into smaller slivers to serve on a platter during movie nights like pictured below. These are absolutely a labor of love, involving the stove, oven and food processor, but it’s worth it for what I think is really the perfect lunch. Since the sweet potato burger part freezes perfectly, I always make a huge batch so I only have to do it once a month. The recipe below is for 12 but I recommend doubling it! These contain 45% the daily value of fiber, tons of vitamin A and K, iron, manganese and Omega 3s. These feel really good as you’re eating them even, they’re hydrating, smooth and make your gut bacteria very happy. It’s hard to want to eat anything else. They’re also full of some of the absolute healthiest things like sweet potatoes, quinoa, flax seeds, mushrooms, walnuts and chickpeas. Combined with cultured cashew cream cheese and cassava flour wraps these are truly out of this world good.

I like the wraps how they’re pictured here, bites of sweet potato burger then a contrasting bite of crunchy romaine or arugula, almost like a side salad lol, but Burton folds his so you have each in every bite. Sometimes I add a little salad dressing over the romaine but it’s not necessary by any means.

Here’s the sweet potato wraps getting the love they deserve, being shared at movie night and in Colorado when my sister brought them hiking with her.

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Sweet Potato Wraps

makes 12

3 pounds sweet potatoes, peeled ad chopped into cubes

1 tbsp olive oil (optional if you have a good nonstick skillet)

8 oz mushrooms, diced (I use rehydrated shiitakes but would recommend crimini here as an easier to source one)

2 cups walnuts

1/2 cup uncooked quinoa

1 cup vegetable broth (I use better than bouillon)

2 tsp baking soda

2 tbsp ground flax seeds gelled in 2 tbsp water

two 16 oz cans of chickpeas, drained

an additional binder (I use 2 tbsp psyllium husk or ~1/4 cup all purpose or oat flour, all work fine)

1/4 cup chopped herbs of choice (I’ve used mixtures of parsley, thyme, oregano, lovage and dill but even just parsley will be great)

2 tbsp soy sauce or tamari

Vegan cream cheese (I’ve tried kite hill’s and love it, otherwise try my cultured cashew cream cheese)

large tortillas

greens of choice (I generally use romaine or arugula)

red onion slices

Preheat oven to 400. Salt and roast the sweet potato cubes for about 20 minutes, or until easily pierced with a fork. Add to a food processor and blend until very well chopped but not completely smooth. You want some texture but not a ton. Add to a large bowl and set aside.

In a medium sized saucepan, cook the quinoa in the vegetable broth by bringing it to a boil, then lowering the heat and cooking it with a lid on for 15 minutes. Remove from heat and let sit 5 minutes. Fluff it with a fork and possibly strain if it still has extra water. Add to the bowl with the sweet potatoes.

In a large skillet over medium heat, add the olive oil and the diced mushrooms. Add some salt and cook until most of the moisture is removed. Add to the large bowl with the sweet potatoes and quinoa.

Pulse the walnuts until chopped but not powderized. Add to the bowl with the rest of the ingredients.

Pulse the chickpeas until cracked but not completely smooth. Add to the bowl with the rest of the ingredients.

Stir in the gelled flax seeds, baking soda, soy sauce and herbs. I like to use my hands to make sure everything is really well incorporated.

I like to form the sweet potato burger patties into long ovals, about 5 oz per, to better fit the tortilla. Over low heat, I sear them about 4 minutes per side. I spread about a tablespoon of cream cheese on the tortilla, add the sweet potato burger and then two handfuls of torn greens and roll!

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