Sweet Potato and Chickpea Wrap

Prep: 15 min

Cook: 25 min

2 servings

Easy

This savory and satisfying wrap combines the sweetness of sweet potatoes with the protein-rich chickpeas, wrapped in a gluten-free tortilla. Sweet potatoes are high in beta-carotene and fiber, aiding in digestion and providing anti-inflammatory benefits. Chickpeas are a great source of protein and fiber, supporting gut health and reducing inflammation. Enhanced with ingredients like turmeric and garlic, this meal is not only delicious but also packed with anti-inflammatory properties.

Anti-Inflammatory Ingredients

Sweet Potatoes2/10ChickpeasTurmeric1/10 Garlic2/10 Olive Oil1/10 Avocado2/10 Spinach1/10

Ingredients

2 pcs small sweet potatoes
1 cup chickpeas, rinsed and drained
1 tsp turmeric
1 tsp cumin
1 tsp garlic powder
2 tbsp olive oil
2 pcs gluten-free tortillas
1 pcs avocado
1 cup spinach leaves
1 tbsp lemon juice
to taste salt and pepper

Instructions

Step 1: Preheat the oven to 400°F (200°C). Peel and cube the sweet potatoes into small pieces. In a bowl, mix the sweet potatoes with olive oil, turmeric, cumin, garlic powder, salt, and pepper.

Step 2: Spread the sweet potatoes evenly on a baking sheet and roast in the oven for about 20 minutes, or until tender.

Step 3: In the meantime, mash the avocado in a small bowl and mix in the lemon juice, adding salt and pepper to taste. Set aside.

Step 4: Warm the gluten-free tortillas according to package instructions.

Step 5: Assemble the wraps by spreading the avocado mixture onto the tortillas, then adding a layer of spinach leaves.

Step 6: Once the sweet potatoes are ready, mix them in a bowl with the chickpeas, adjusting seasoning if necessary.

Step 7: Divide the sweet potato and chickpea mixture evenly among the tortillas. Roll each tortilla tightly to form a wrap.

Step 8: Serve immediately, or wrap in foil to keep warm until serving.