Serves: 4
This meal is filling, nutritional, beautiful (inside and out) … but the best part is how easy it is to make! This was something I cooked up trying to get my husband interested in sweet potatoes (challenge accepted!). This recipe was a winner with a tandoori like seasoning baked in the potatoes. Try it out for yourself and see if it’s a winner for you.
Needs
“Meaty” sweet potatoes:
If you don’t like sweet potatoes what do you do?
You can always switch this out for purple potatoes or Japanese sweet potatoes which taste similar to Idaho/russet potatoes. The difference is in the nutrients they provide. These options compared to the Idaho/russet potato (if not using the orange sweet potato) are much higher in antioxidants, great for your blood sugar, high in potassium, and the list goes on!
10oz – 24oz Cubed Sweet Potatoes (can use frozen or fresh)
If using frozen, allow time for potatoes to thaw out.
½ tsp coriander
½ tsp garlic powder
½ tsp onion powder
½ tsp cayenne pepper
½ tsp fenugreek
½ tsp cumin
1 tsp paprika
1 tsp sea salt
pinch of black pepper
1 tbsp sage
2 tbsp coconut oil
Pico de gallo:
2 tomatoes
hand full of cilantro
½ or 1 onion (how much do you love onions? Feel free to use half or entire vegetable)
half green pepper (If you prefer spicy switch out for jalapeño)
half red pepper
2 tbsp apple cider vinegar
pinch of salt
Filling:
small wedge of cabbage
5 leaves of romaine hearts
1 avocado – I like to cut and mash into a bowl to use as a spread on the wrap. You can also dice.
* For the tortilla wraps (I like using gluten free, wheat free, and soy free wraps. Check the ingredients on the back and use what is best for you). If tortillas aren’t your thing, this recipe is also great as a “bowl” using brown rice.
If you use rice, it’s always great to soak overnight or first thing in the morning. Rinse well before soaking and just before cooking. This helps take off a lot of the rice’s debris and softens the grain to absorb flavors and release its nutrients when consumed.
Getting Started
Preheat your oven to 450 degrees fahrenheit. While the oven is preheating, grab parchment paper or tin foil to place over your cookie sheet.
Grab a medium size bowl and all ingredients listed for the pico de gallo. I like to start this first so that it has time to sit in the refrigerator, allowing all the flavors time to meet and greet one another .
Dice your tomatoes fairly small and place in your medium/small size bowl. Next, I like to place in the apple cider vinegar and salt, stir all together. Chop up (finely) your cilantro and peppers, then stir these ingredients in. Lastly, cut and toss in your onion. Set in the refrigerator covered.
Place all seasonings from “meaty” sweet potatoes section (from coriander all the way to sage) in a small bowl and mix together. Then set this aside.
In a medium mixing bowl, place in sweet potato cubes with 2 tbsp of coconut oil and toss. Once sweet potatoes are fully covered in oil, sprinkle on half of the “meaty” sweet potato seasoning and mix well. Now that the potatoes are coated with flavor, gauge if you want to continue sprinkling in more seasoning or prefer as is. Don’t feel like you need to use the entire amount of seasoning. Gauge your needs as you sprinkle in and use an amount that’s comfortable for you.
If you have seasoning left over, save it! It’s a great seasoning combination to use for broth as well ;).
Now that the sweet potatoes are fully coated, place them on the cookie sheet spread out. It is OK if they touch but you want to give them a little space to cook.
Allow them to cook for 20 minutes, stir them around a little and cook for an additional 20 minutes.
If you went the frozen route you may need to cut into one and make sure it’s fully cooked.
Now you’re ready to assemble your nourishing tortillas! At our house not everyone likes their tortillas “dressed” the same. So, I like to put all the fillings in small dishes on the table and allow everyone to fill their tortillas as they see fit. It’s also just a really great way to have a communal, family, friend, or date night dinner to start the conversation around how colorful the meal is.
Have leftovers? Don’t fret, this is a great energy meal for lunch too!
Love & Carrots,
- B
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