Southwestern sweet potato wraps

• Vegan
• Gluten free

• Produce

  • 1 Avocado, medium
  • 5 Cos lettuce, large leaves
  • 2 Cos lettuce, leaves
  • 1 Jalapeno
  • 1/2 can Kidney beans, organic
  • 1 Lime
  • 1 Spring onion
  • 2 Sweet potatoes, medium
  • 2 Tomatoes, medium

• Canned Goods

  • 1/4 cup Coconut milk

• Pasta & Grains

  • 5 Mission foods chia wraps or red quinoa wraps

• Baking & Spices

  • 1 tbsp Avocado oil
  • 1/2 tsp Himalayan pink rock salt
  • 1 tbsp Paprika, smoked

• Nuts & Seeds

  • 1 tbsp Cumin

Found on prettyweethings.com

Description

Ingredients

• 5 Mission Foods Chia Wraps or Red Quinoa Wraps
• 5 large cos lettuce leaves, washed
• 2 extra cos lettuce leaves, washed and finely sliced
• 2 medium sweet potatoes, washed
• 1/2 can organic kidney beans, drained and rinsed
• 1 tbsp avocado oil
• 1 tbsp cumin
• 1 tbsp smoked paprika
• 1/2 tsp himalayan pink rock salt
• 1 medium avocado, peeled and cubed
• 2 medium tomatoes, deseeded and cubed
• 1 spring onion, finely chopped
• 1/4 cup coconut milk
• 1 lime
• 1 jalapeno, deseeded

Directions

• Pre-heat the oven to 180 degrees Celsius and line a tray with baking paper;
• Slice each sweet potato lengthways into three slices and place on the baking paper. Place in the oven and bake for approximately 30 minutes or until soft;
• Prepare a large serving dish with the wraps. Place one cos leave onto the base of each wrap;
• Mix together the cumin, sweet potato and salt and set aside;
• In a mixing bowl, add the baked sweet potato, kidney beans, spice mix and avocado oil and roughly mash together with a fork;
• Spoon the spiced sweet potato mixture into the wraps and top with the sliced cos lettuce, diced tomato, diced avocado and spring onion.
• For the dressing add to a blender the coconut milk, the juice from one lime and the deseeded jalapeño and process until smooth. Note that this is spicy, so use less jalapeño if you are sensitive to spice.
• Drizzle the lime dressing over the wraps and serve.