Looking for a healthy, vibrant, and delicious meal that’s easy to prepare and perfect for on-the-go? These Beet and Sweet Potato Veggie Wraps with Pesto are a nutritious, colorful option that combine roasted sweet potatoes and beets with creamy burrata (or a vegan alternative) and flavorful pesto, all wrapped in a wholesome whole-grain tortilla. These wraps are a great choice for lunch, a light dinner, or even a meal prep option for busy days. They’re filling, packed with vitamins, and offer a satisfying combination of flavors and textures, from the earthiness of the beets to the rich creaminess of burrata, all tied together with the freshness of pesto.
Ingredients:
- 2 medium sweet potatoes, peeled and diced
- 2 medium beets, peeled and diced
- 1 cup burrata cheese (or vegan cheese such as cashew cheese for a plant-based option)
- ½ cup pesto sauce (vegan pesto if preferred)
- 4 whole-grain wraps or tortillas
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar (optional, for extra flavor)
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- 2 cups mixed greens (arugula, spinach, or baby kale)
- ¼ cup shredded carrots (optional, for added crunch)
- 1 tablespoon sunflower seeds (optional, for garnish)
Preparation:
Step 1: Roast the Sweet Potatoes and Beets
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Toss the diced sweet potatoes and beets with olive oil, balsamic vinegar, garlic powder, thyme, salt, and pepper. Spread them evenly on the baking sheet and roast for 30-35 minutes, flipping halfway through, until they are tender and caramelized on the edges.
Step 2: Prepare the Wraps
While the vegetables are roasting, warm the whole-grain wraps in a dry skillet for about 30 seconds on each side to make them more pliable and easier to fold.
Step 3: Assemble the Wraps
Lay out the warm wraps and spread about 2 tablespoons of pesto on each one. Layer with a handful of mixed greens and shredded carrots (if using), followed by the roasted sweet potatoes and beets. Tear the burrata into pieces (or use vegan cheese) and distribute it evenly over the veggies. Add a sprinkle of sunflower seeds for extra crunch if desired.
Step 4: Fold the Wraps
Fold the sides of each wrap inward and then roll them up tightly like a burrito, ensuring that all the ingredients are packed inside securely. If needed, you can use parchment paper or foil to keep the wraps intact, especially if you’re packing them for a meal on the go.
Step 5: Serve
Slice the wraps in half and serve immediately, or wrap them tightly in parchment or foil and refrigerate for up to 24 hours for an easy grab-and-go meal.
COOKING Notes:
- Vegan pesto: To make this dish vegan-friendly, use a dairy-free pesto. Traditional pesto contains Parmesan cheese, so you can substitute it with a store-bought vegan pesto or make your own using nutritional yeast for that cheesy flavor.
- Burrata substitution: Burrata adds a creamy richness to the wraps, but if you prefer a vegan option, cashew cheese, almond-based cheese, or hummus work wonderfully to maintain that creamy texture.
- Roasting tip: Be sure to cut the sweet potatoes and beets into similar-sized cubes to ensure even roasting. You want them to be tender on the inside with crispy edges for a perfect texture contrast.
Serving Suggestions:
These Beet and Sweet Potato Veggie Wraps with Pesto are fantastic served on their own as a healthy, balanced meal. You can pair them with a side of fresh fruit, a light salad, or some baked chips to round out the meal. They’re also great for meal prepping, as they hold up well for a day in the fridge.
Tips:
- Meal prep: You can roast the sweet potatoes and beets in advance and store them in the fridge for up to 3 days. This way, when you’re ready to assemble the wraps, it takes only a few minutes to put everything together.
- Add protein: If you want to make these wraps even more filling, consider adding a source of protein like grilled chicken, tofu, or chickpeas.
- Wrap storage: If preparing ahead of time, wrap the veggie wraps tightly in parchment paper or foil and refrigerate. They make a great packed lunch or quick meal on a busy day.
Prep Time:
15 minutes
Cooking Time:
30-35 minutes
Total Time:
45-50 minutes
Nutritional Information (Per Serving):
- Calories: 360
- Protein: 10g
- Sodium: 540mg
- Carbohydrates: 55g
- Fat: 14g
- Fiber: 9g
Conclusion:
These Beet and Sweet Potato Veggie Wraps with Pesto are not only delicious and full of vibrant colors, but they’re also packed with wholesome ingredients that make them a nutritious choice for any meal. The combination of earthy roasted beets and sweet potatoes, creamy burrata or vegan cheese, and fresh, herby pesto creates a wrap that’s bursting with flavor and texture. Whether you’re enjoying them as a quick lunch, an easy-to-pack meal, or a light dinner, these wraps will leave you feeling satisfied and energized. Plus, they’re easily customizable to suit your dietary preferences!
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Beet and Sweet Potato Veggie Wraps with Pesto Recipe
- Total Time: 45-50 minutes
Ingredients
- 2 medium sweet potatoes, peeled and diced
- 2 medium beets, peeled and diced
- 1 cup burrata cheese (or vegan cheese such as cashew cheese for a plant-based option)
- ½ cup pesto sauce (vegan pesto if preferred)
- 4 whole-grain wraps or tortillas
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar (optional, for extra flavor)
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- 2 cups mixed greens (arugula, spinach, or baby kale)
- ¼ cup shredded carrots (optional, for added crunch)
- 1 tablespoon sunflower seeds (optional, for garnish)
Instructions
Step 1: Roast the Sweet Potatoes and Beets
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Toss the diced sweet potatoes and beets with olive oil, balsamic vinegar, garlic powder, thyme, salt, and pepper. Spread them evenly on the baking sheet and roast for 30-35 minutes, flipping halfway through, until they are tender and caramelized on the edges.
Step 2: Prepare the Wraps
While the vegetables are roasting, warm the whole-grain wraps in a dry skillet for about 30 seconds on each side to make them more pliable and easier to fold.
Step 3: Assemble the Wraps
Lay out the warm wraps and spread about 2 tablespoons of pesto on each one. Layer with a handful of mixed greens and shredded carrots (if using), followed by the roasted sweet potatoes and beets. Tear the burrata into pieces (or use vegan cheese) and distribute it evenly over the veggies. Add a sprinkle of sunflower seeds for extra crunch if desired.
Step 4: Fold the Wraps
Fold the sides of each wrap inward and then roll them up tightly like a burrito, ensuring that all the ingredients are packed inside securely. If needed, you can use parchment paper or foil to keep the wraps intact, especially if you’re packing them for a meal on the go.
Step 5: Serve
Slice the wraps in half and serve immediately, or wrap them tightly in parchment or foil and refrigerate for up to 24 hours for an easy grab-and-go meal.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
Nutrition
- Calories: 360
- Sodium: 540mg
- Fat: 14g
- Carbohydrates: 55g
- Fiber: 9g
- Protein: 10g