Cauliflower Sweet Potato Wraps
This easy vegan lunch can be made in about 40 minutes!
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My viral Cauliflower Chickpea wraps recipe continues to be a meal that you all love! I’ve made that recipe so many times over the last few months, and I love to see that you all are making it too. So I started to think–how can I made another easy vegan lunch that’s just as delicious and nutritious as my cauliflower chickpea wraps? The answer is these Cauliflower Sweet Potato Wraps, which are a splcy, tasty remix on my classic recipe.
These Cauliflower Sweet Potato Wraps are an easy and quick vegan lunch that comes together in about 40 minutes! It starts by throwing a delicious spice mix on top of the veggies and roasting them in the oven. Meanwhile, prepare a spicy tahini spread by mixing together tahini, water, and more bold seasonings.
I like to spread this dressing on top of a piece of warm pita bread, and then top the bread with some massaged kale. Place the roasted veggie mix on top of the kale, and you’ve made Cauliflower Sweet Potato Wraps!
Is this recipe vegan?
Yup! This recipe is completely vegan. From the roasted veggies to the homemade spicy tahini spread, there are no animal products in this recipe at all. The flatbread I used is vegan, but be sure to check the ingredients of your flatbread if you buy it from a store. I like to use Trader Joe’s Indian Style Flatbread for this recipe.
What are the ingredients for these veggie wraps?
The full recipe is below, but the key components of these vegan veggie wraps are:
Sweet Potato
Kale
Spicy Tahini Spread
How long does this recipe take?
Start to finish, this recipe will take about 40 minutes to make. That may sound like a long time if you’re looking for a quick meal, but most of this time is spent roasting the veggies in the oven. As the cauliflower and sweet potatoes are roasting, all you have to do is prepare the spicy tahini spread, which will take about 5-10 minutes. Once that’s done, you can put your feet up and wait for it all to come together!
How long can this recipe keep in the fridge?
To save this vegan recipe for leftovers, I recommend storing the key ingredients in separate glass containers like these to maintain their freshness. So, the roasted veggies will go in their own container, and the spicy tahini spread and kale will be stored separately as well. Everything will last in the fridge for about a week.
Cauliflower Sweet Potato Wraps
Ingredients
- 2 c cauliflower, rinsed and chopped
- 2 medium sweet potatoes, cubed
- 1/2 onion, chopped
- 3 garlic cloves, minced
- 2 tbsp olive oil
- 1 tsp cumin
- 1 tsp salt
- 1/2 tsp EACH of garlic powder, onion powder, chili powder, paprika powder, coriander
- 1 c tahini
- 1 tsp salt
- 1 tsp chili powder
- 1 tsp garlic
- juice of 1 lemon
- 2-4 tbsp water
- 4 pieces of flatbread
- Kale or lettuce
Instructions
- Preheat oven to 400 F degrees. Line a baking sheet with foil and spray with non-stick spray.
- Toss the cauliflower, sweet potato, onions, and garlic together on the baking sheet. Drizzle the olive oil on top of the veggies.
- Add all of the seasonings, and toss again until the veggies are well-coated.
- Place in the oven and roast for about 40 minutes, stopping to toss halfway through.
- Meanwhile, prepare the spicy tahini spread. Add the tahini, spices, and lemon juice to a small bowl. Mix until combined. Add 2 tbsp of water at a time until the spread is thinned to your liking. Taste and add more salt or seasonings if needed.
- Once the veggies are done roasting, remove them from the oven and allow to cool for 5 - 10 minutes.
- Meanwhile, warm the flatbread in the oven until they’re soft.
- To assemble the wraps, spread the spicy tahini on the flatbreads and top with the kale or lettuce. Add the mixed veggies and drizzle with some more spicy tahini spread. Serve warm and enjoy!