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ROASTED SWEET POTATO AND SPINACH WRAP
13

ROASTED SWEET POTATO AND SPINACH WRAP

NUTRITION
HEALTHY RECIPES
Feb 09, 2025

ROASTED SWEET POTATO AND SPINACH WRAP

The Roasted Sweet Potato and Spinach Wrap is a nourishing, plant-based meal that offers a perfect balance of textures and flavours. The naturally sweet and caramelised roasted sweet potatoes complement the freshness of crisp spinach, while a thin layer of creamy hummus brings everything together wrapped in a whole-wheat tortilla. This meal provides fibre, complex carbohydrates and essential vitamins, making it an excellent choice for a quick lunch, light dinner or nutritious snack. This wrap is ideal for those seeking a healthy, satisfying and energising meal without compromising on taste. The combination of ingredients delivers a rich, earthy flavour with a hint of creaminess from the hummus, while the whole-wheat tortilla adds a hearty bite. Whether you’re packing it for lunch, enjoying it after a workout, or serving it as a simple dinner, this wholesome wrap is both delicious and easy to prepare.

RECIPE CATEGORY

Lunch, Snack, Brunch

SERVING SIZE

1 serving

CUISINE

Mediterranean, European

PREPARATION/TECHNIQUES

Roast, Quick & Easy, 5 Ingredients or Less

OCCASION/HOLIDAY

Healthy Eating, Light Meal, Summer Snack, Vegan Lunch

SPECIAL CONSIDERATION/DIETARY CONCERNS

Vegan, High Fibre, Quick & Easy, Healthy

DISH TYPE

Wrap, Sandwich

INGREDIENTS

There are the following ingredients for Roasted Sweet Potato and Spinach Wrap:

  • 1 small whole-wheat tortilla
  • 40g roasted sweet potato slices
  • 10g fresh spinach
  • 1 tsp hummus
  • ½ tsp olive oil (optional for added richness)
  • Pinch of black pepper (optional for extra flavour)

FULL NUTRITIONAL INFORMATION

  • Calories: 230 kcal
  • Protein: 6g
  • Carbohydrates: 35g
  • Fibre: 7g
  • Sugar: 5g
  • Fat: 6g
  • Saturated Fat: 1g
  • Sodium: 180mg
  • Vitamin A: 120% DV
  • Iron: 10% DV

PREPARATION

  • Preheat The Oven: Set the oven to 200°C (400°F) to ensure it reaches the right temperature for roasting.
  • Prepare The Sweet Potato: Slice the sweet potato into thin, even rounds for quick and even roasting.
  • Roast The Sweet Potatoes: Place the slices on a baking tray, drizzle with a bit of olive oil if using and roast for 15-20 minutes, flipping halfway through, until tender and slightly caramelised.
  • Warm The Tortilla: Heat the whole-wheat tortilla in a dry pan for about 10 seconds per side to make it more pliable.
  • Spread The Hummus: Evenly distribute the hummus over the tortilla, ensuring complete coverage for flavour in every bite.
  • Layer The Sweet Potato: Arrange the roasted sweet potato slices evenly on the tortilla.
  • Add The Spinach: Place the fresh spinach leaves over the sweet potatoes, pressing them slightly to keep them in place.
  • Season If Needed: Sprinkle with black pepper or a pinch of sea salt for extra flavour.
  • Roll The Wrap: Fold in the sides of the tortilla, then roll it tightly from the bottom up to create a firm wrap.
  • Slice And Serve: Cut in half for easy eating and enjoy immediately.

PREP TIME

5 minutes

COOKING TIME

15-20 minutes

TIPS

  • Slice Sweet Potatoes Thinly: This ensures faster roasting and even caramelisation.
  • Use Fresh Spinach: Baby spinach works best as it has a mild flavour and soft texture.
  • Adjust Hummus Quantity: Add more hummus for extra creaminess or less for a lighter wrap.
  • Warm The Tortilla: Makes it easier to roll and prevents cracking.
  • Make It Meal-Prep Friendly: Roast extra sweet potatoes in advance and store them in the fridge for easy assembly.
  • Pair With A Dip: Serve with extra hummus, tzatziki or a tahini dressing for added flavour.

VARIATIONS

  • Protein Boost: Add grilled tempeh or chickpeas for extra plant-based protein.
  • Creamy Texture: Mix a bit of mashed avocado with the hummus for a richer taste.
  • Spicy Version: Sprinkle red pepper flakes or add a drizzle of hot sauce.
  • Gluten-Free Option: Use a gluten-free tortilla or serve in a lettuce wrap.
  • Mediterranean-Style: Add olives, sundried tomatoes, and a sprinkle of oregano.
  • Nutty Crunch: Top with toasted sesame seeds or chopped almonds for extra texture.

PREPPING AND STORAGE

  • Refrigeration: Store leftover roasted sweet potatoes in an airtight container for up to 3 days.
  • Meal Prep Tip: Keep ingredients separate and assemble fresh to maintain the best texture.
  • Freezing: It is not recommended, as the spinach will wilt and the tortilla may become soggy.
  • On-The-Go Storage: Wrap tightly in parchment paper and store in a lunchbox for freshness.

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