Roasted Sweet Potato and Red Pepper Wrap with Spicy Tahini

Introduction

The Roasted Sweet Potato & Red Pepper Wrap with Spicy Tahini is a vibrant, nutritious, and flavor-packed meal perfect for lunch or a light dinner. This dish brings together the sweetness of roasted sweet potatoes, the crunch of bell peppers, and the creaminess of a zesty tahini sauce. Wrapped in a soft tortilla, it’s not only visually appealing but also incredibly satisfying. This wrap is an excellent choice for a quick and easy vegetarian meal that’s rich in nutrients and can be customized to suit your taste. With ingredients that are easy to find and a preparation that doesn’t demand much time, this wrap is ideal for anyone seeking a delicious, healthy option that doesn’t compromise on flavor.

Ingredients:

For the Roasted Vegetables:

  • 2 medium sweet potatoes, peeled and diced
  • 1 red bell pepper, thinly sliced
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste

For the Spicy Tahini Sauce:

  • 1/4 cup tahini (sesame paste)
  • 2 tablespoons lemon juice
  • 2 tablespoons water (adjust for consistency)
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • 1 tablespoon sriracha or hot sauce (adjust to taste)
  • 1 teaspoon maple syrup or honey
  • Pinch of salt

For the Wrap:

  • 4 large whole wheat tortillas
  • 1 cup fresh baby spinach or mixed greens
  • 1/2 red onion, thinly sliced
  • 1/4 cup crumbled feta cheese (optional)
  • 2 tablespoons fresh cilantro or parsley, chopped

Preparation:

Step 1: Roast the Vegetables

  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, combine diced sweet potatoes and sliced red bell peppers. Drizzle with olive oil and season with smoked paprika, cumin, garlic powder, salt, and pepper. Toss until well coated.
  3. Spread the vegetables evenly on a baking sheet lined with parchment paper.
  4. Roast in the preheated oven for about 20-25 minutes, or until sweet potatoes are tender and slightly caramelized. Flip halfway through to ensure even roasting.

Step 2: Prepare the Spicy Tahini Sauce

  1. In a small bowl, whisk together tahini, lemon juice, minced garlic, olive oil, sriracha, maple syrup (or honey), and a pinch of salt.
  2. Add water gradually until the sauce reaches a creamy yet pourable consistency.
  3. Taste and adjust the seasoning if needed, adding more lemon juice for tanginess or more hot sauce for heat.

Step 3: Assemble the Wrap

  1. Warm the tortillas in a dry skillet over medium heat for about 1 minute on each side or until they are pliable.
  2. Lay each tortilla flat and spread a generous amount of the spicy tahini sauce in the center.
  3. Add a handful of fresh baby spinach or mixed greens, followed by a portion of the roasted sweet potato and red pepper mixture.
  4. Sprinkle with sliced red onions, crumbled feta (if using), and fresh cilantro or parsley.

Step 4: Wrap It Up

  1. Fold in the sides of the tortilla and then roll it tightly from the bottom up to form a wrap.
  2. Slice the wrap in half diagonally for easy serving.

Step 5: Serve and Enjoy

  1. Serve the wraps warm or at room temperature, with extra spicy tahini sauce on the side for dipping.
  2. Enjoy this flavorful wrap as a quick meal or pack it for an on-the-go lunch.

Cooking Note:

  • For added protein, consider adding grilled tofu, chickpeas, or shredded rotisserie chicken to the wrap.
  • To make the wrap vegan, simply omit the feta cheese or replace it with a vegan alternative.
  • The spicy tahini sauce can be stored in an airtight container in the fridge for up to a week. Use it as a dressing for salads or as a dip for veggies.
  • If you prefer a milder sauce, reduce the amount of hot sauce or use a sweet chili sauce instead.

Serving Suggestions:

  • Serve with a side of quinoa salad for a more filling meal.
  • Pair the wrap with a light soup, like a tomato basil soup or lentil soup, for a cozy lunch.
  • This wrap goes well with a cold iced green tea or a refreshing glass of lemon mint water.
  • For a Mediterranean twist, serve with a side of hummus and pita chips.

Tips:

  • For an extra layer of crunch, you can add a few slices of fresh cucumber or shredded carrots to the wrap.
  • If you’re meal prepping, you can roast the vegetables and prepare the sauce in advance. Store them separately in the fridge, and assemble the wraps when you’re ready to eat.
  • Use a high-quality tortilla or flatbread to ensure that it doesn’t tear when you wrap it.
  • Add some roasted chickpeas inside the wrap for a crunchy texture and a boost of protein.
  • Experiment with other vegetables like roasted zucchini, eggplant, or mushrooms for a seasonal twist.

Prep Time:

  • 15 minutes

Cooking Time:

  • 25 minutes

Total Time:

  • 40 minutes

Nutritional Information (per wrap):

  • Calories: 400
  • Protein: 8g
  • Carbohydrates: 60g
  • Fat: 15g
  • Fiber: 10g
  • Sodium: 500mg

Conclusion

The Roasted Sweet Potato & Red Pepper Wrap with Spicy Tahini is a delightful combination of flavors and textures that make it a go-to for quick, healthy meals. The roasted sweet potatoes provide a natural sweetness, complemented by the smoky bell peppers, while the spicy tahini sauce brings a touch of heat and creaminess. Whether you’re making it for a family meal, packing it for lunch, or serving it to guests, this wrap is sure to be a crowd-pleaser. It’s customizable, nutrient-dense, and easy to make—a perfect dish for those who want a delicious yet wholesome option.

Print
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Roasted Sweet Potato and Red Pepper Wrap with Spicy Tahini


  • Author: Imili Johnson
  • Total Time: 40 minutes

Ingredients

Scale

For the Roasted Vegetables:

  • 2 medium sweet potatoes, peeled and diced
  • 1 red bell pepper, thinly sliced
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste

For the Spicy Tahini Sauce:

  • 1/4 cup tahini (sesame paste)
  • 2 tablespoons lemon juice
  • 2 tablespoons water (adjust for consistency)
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • 1 tablespoon sriracha or hot sauce (adjust to taste)
  • 1 teaspoon maple syrup or honey
  • Pinch of salt

For the Wrap:

  • 4 large whole wheat tortillas
  • 1 cup fresh baby spinach or mixed greens
  • 1/2 red onion, thinly sliced
  • 1/4 cup crumbled feta cheese (optional)
  • 2 tablespoons fresh cilantro or parsley, chopped

Instructions

Step 1: Roast the Vegetables

  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, combine diced sweet potatoes and sliced red bell peppers. Drizzle with olive oil and season with smoked paprika, cumin, garlic powder, salt, and pepper. Toss until well coated.
  3. Spread the vegetables evenly on a baking sheet lined with parchment paper.
  4. Roast in the preheated oven for about 20-25 minutes, or until sweet potatoes are tender and slightly caramelized. Flip halfway through to ensure even roasting.

Step 2: Prepare the Spicy Tahini Sauce

  1. In a small bowl, whisk together tahini, lemon juice, minced garlic, olive oil, sriracha, maple syrup (or honey), and a pinch of salt.
  2. Add water gradually until the sauce reaches a creamy yet pourable consistency.
  3. Taste and adjust the seasoning if needed, adding more lemon juice for tanginess or more hot sauce for heat.

Step 3: Assemble the Wrap

  1. Warm the tortillas in a dry skillet over medium heat for about 1 minute on each side or until they are pliable.
  2. Lay each tortilla flat and spread a generous amount of the spicy tahini sauce in the center.
  3. Add a handful of fresh baby spinach or mixed greens, followed by a portion of the roasted sweet potato and red pepper mixture.
  4. Sprinkle with sliced red onions, crumbled feta (if using), and fresh cilantro or parsley.

Step 4: Wrap It Up

  1. Fold in the sides of the tortilla and then roll it tightly from the bottom up to form a wrap.
  2. Slice the wrap in half diagonally for easy serving.

Step 5: Serve and Enjoy

  1. Serve the wraps warm or at room temperature, with extra spicy tahini sauce on the side for dipping.
  2. Enjoy this flavorful wrap as a quick meal or pack it for an on-the-go lunch.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes

Nutrition

  • Calories: 400
  • Sodium: 500mg
  • Protein: 8g

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