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
- Preheat your oven to 400°F (200°C).
- 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.
- Spread the vegetables evenly on a baking sheet lined with parchment paper.
- 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
- In a small bowl, whisk together tahini, lemon juice, minced garlic, olive oil, sriracha, maple syrup (or honey), and a pinch of salt.
- Add water gradually until the sauce reaches a creamy yet pourable consistency.
- Taste and adjust the seasoning if needed, adding more lemon juice for tanginess or more hot sauce for heat.
Step 3: Assemble the Wrap
- Warm the tortillas in a dry skillet over medium heat for about 1 minute on each side or until they are pliable.
- Lay each tortilla flat and spread a generous amount of the spicy tahini sauce in the center.
- Add a handful of fresh baby spinach or mixed greens, followed by a portion of the roasted sweet potato and red pepper mixture.
- Sprinkle with sliced red onions, crumbled feta (if using), and fresh cilantro or parsley.
Step 4: Wrap It Up
- Fold in the sides of the tortilla and then roll it tightly from the bottom up to form a wrap.
- Slice the wrap in half diagonally for easy serving.
Step 5: Serve and Enjoy
- Serve the wraps warm or at room temperature, with extra spicy tahini sauce on the side for dipping.
- 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.
PrintRoasted Sweet Potato and Red Pepper Wrap with Spicy Tahini
- Total Time: 40 minutes
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
Instructions
Step 1: Roast the Vegetables
- Preheat your oven to 400°F (200°C).
- 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.
- Spread the vegetables evenly on a baking sheet lined with parchment paper.
- 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
- In a small bowl, whisk together tahini, lemon juice, minced garlic, olive oil, sriracha, maple syrup (or honey), and a pinch of salt.
- Add water gradually until the sauce reaches a creamy yet pourable consistency.
- Taste and adjust the seasoning if needed, adding more lemon juice for tanginess or more hot sauce for heat.
Step 3: Assemble the Wrap
- Warm the tortillas in a dry skillet over medium heat for about 1 minute on each side or until they are pliable.
- Lay each tortilla flat and spread a generous amount of the spicy tahini sauce in the center.
- Add a handful of fresh baby spinach or mixed greens, followed by a portion of the roasted sweet potato and red pepper mixture.
- Sprinkle with sliced red onions, crumbled feta (if using), and fresh cilantro or parsley.
Step 4: Wrap It Up
- Fold in the sides of the tortilla and then roll it tightly from the bottom up to form a wrap.
- Slice the wrap in half diagonally for easy serving.
Step 5: Serve and Enjoy
- Serve the wraps warm or at room temperature, with extra spicy tahini sauce on the side for dipping.
- 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