Roasted Vegetable Avocado Garden Wraps

• Vegan

• Produce

  • 1 Avocado mash
  • 2 Avocados, ripe
  • 1 small head Cauliflower
  • 1/4 tsp Garlic powder
  • 1/2 Lemon, juice of fresh
  • 1/4 tsp Oregano, dried
  • 1 Red bell pepper
  • 1 Red onion, small slices thick
  • 1 Sprouts or microgreens, fresh
  • 1 Vegetables, roasted

• Baking & Spices

  • 1 pinch Coconut sugar or other sweetener
  • 1 tsp Paprika
  • 2 Salt and pepper

• Oils & Vinegars

  • 1 Olive oil

• Bread & Baked Goods

  • 4 Tortillas, whole wheat

Found on yupitsvegan.com

Description

Ingredients

• 1 red bell pepper, cut into strips
• 1 small red onion, cut into thick slices
• 1 small head of cauliflower, cut into small florets
• olive oil
• 1 teaspoon paprika
• ¼ teaspoon garlic powder
• ¼ teaspoon dried oregano
• pinch of coconut sugar or other sweetener (optional, to taste)
• salt and pepper (to taste)
• 2 ripe avocados
• salt and pepper (to taste)
• juice of ½ of a fresh lemon (or to taste)
• 4 whole wheat tortillas
• avocado mash (recipe above)
• roasted vegetables (recipe above)
• fresh sprouts or microgreens

Directions

• Preheat the oven to 450 degrees Fahrenheit. Add the prepped vegetables to a a glass baking dish and add just enough olive oil to lightly coat them. Sprinkle with the spices and salt and pepper to taste, and give a stir to combine them.
• Roast for about 30 minutes, stirring a couple of times, or until the vegetables are tender and a little browned. Because of the choice of baking dish and the moisture content of the onion and peppers, these roasted vegetables will come out juicy and sweet rather than crisp, which is how I like them in my wraps. You can make them on a large sheet pan if you want a crispier, more dry texture.
• Mash the avocado well. Add to a bowl along with plenty of salt and pepper to taste. Finish with a couple of squeezes of lemon, just enough to make the flavors pop.
• Warm a tortilla for 30 seconds on a skillet or in the microwave. Spread about a quarter of the avocado mash onto the tortilla. Top the avocado mash with a generous helping of roasted veggies, pressing them slightly into the avocado to adhere everything together. Finish with a big handful of sprouts.
• Gently roll up the wrap, pushing the filling together as you go (see my post for helpful links about how to do this part). Use a serrated knife to slice the wrap in half on the diagonal. Enjoy warm; or refrigerate and enjoy the leftovers cold or at room temperature.