Description
These flavorful Vegan Wraps feature roasted sweet potatoes and spiced chickpeas, combined with fresh herbs and a Garlic Dill Hummus Sauce, all wrapped in soft garlic herb flatbreads. Perfect for a wholesome, vibrant lunch or dinner, they deliver a delightful balance of sweet, smoky, and savory notes with optional toppings like toasted seeds, dried cranberries, and fresh greens.
Ingredients
Main Ingredients
- 2 large sweet potatoes (~150 g each, skin on, organic when possible)
- 1 tbsp avocado oil (for sweet potatoes)
- 1 tsp fresh thyme (for sweet potatoes)
- 1/4 tsp ground cinnamon (for sweet potatoes)
- 1/2 tsp sea salt (for sweet potatoes)
- 1 pinch cayenne pepper (optional, for sweet potatoes)
- 1 (15-ounce) can chickpeas, rinsed, drained and thoroughly dried in a towel
- 1 tbsp avocado oil (for chickpeas)
- 1 tsp fresh or dried thyme (for chickpeas)
- 1 pinch ground cinnamon (for chickpeas)
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 scant tsp sea salt (for chickpeas)
- 1 healthy pinch each ground coriander and cardamom (optional, for chickpeas)
- 4 whole Garlic Herb Flatbreads
Optional Toppings and Sauce
- Garlic Dill Hummus Sauce
- Toasted sunflower seeds or pumpkin seeds
- Dried cranberries (chopped)
- Fresh arugula or parsley
Instructions
- Preheat Oven: Set your oven to 400 degrees F (204 C) to get it ready for roasting the sweet potatoes and chickpeas.
- Prepare Sweet Potatoes: Wash and thoroughly dry the sweet potatoes with skin on, then slice into bite-sized rounds or pieces for even cooking.
- Season Sweet Potatoes: Place the sweet potatoes in a mixing bowl and toss with 1 tablespoon avocado oil, 1 teaspoon fresh thyme, 1/4 teaspoon ground cinnamon, 1/2 teaspoon sea salt, and a pinch of cayenne pepper if desired. Arrange them in a single layer on a baking sheet.
- Season Chickpeas: Using the same mixing bowl, add the rinsed and dried chickpeas along with 1 tablespoon avocado oil, 1 teaspoon thyme (fresh or dried), a pinch of cinnamon, 1 teaspoon ground cumin, 1/2 teaspoon smoked paprika, 1/2 scant teaspoon sea salt, and an optional pinch of ground coriander and cardamom. Toss to coat evenly.
- Arrange Chickpeas: Spread the chickpeas on the baking sheet alongside the sweet potatoes where space permits. Use a second baking sheet if necessary to avoid overcrowding.
- Bake: Roast for 25 minutes total, stirring or flipping the ingredients at the 15-minute mark to ensure even cooking. You’ll know they are done when the sweet potatoes are fork tender and the chickpeas are golden brown and slightly crispy. Remove from oven and let them cool slightly.
- Prepare Toppings and Sauce: While the roasting finishes, get your optional toppings and Garlic Dill Hummus Sauce ready to go.
- Warm Flatbreads: Wrap the flatbreads in a damp towel and warm them in the still-warm oven for 1-2 minutes or microwave for 30 seconds to soften them and make them pliable for wrapping.
- Assemble Wraps: Top each flatbread with a portion of roasted sweet potatoes and chickpeas. Add your choice of optional toppings such as toasted seeds, chopped dried cranberries, fresh arugula or parsley, and a generous spread of Garlic Dill Hummus Sauce.
- Serve and Store: These wraps are best enjoyed fresh. Leftovers should be stored separately in the refrigerator and can be kept up to 3 days.
Notes
- Make sure to dry the chickpeas thoroughly after rinsing to ensure they get crispy when roasted.
- The cayenne pepper is optional; omit or adjust to taste for desired spice level.
- Warm the flatbreads just before assembling to prevent them from tearing while wrapping.
- You can customize toppings according to availability and preference, adding greens, nuts, or dried fruits for texture and flavor.
- Store components separately in the fridge to maintain maximum freshness, especially the wraps and the roasted fillings.