Sweet Potato and Cauliflower Curry Wraps

Preheat oven to 400 degrees F (200 degrees C) and grease large baking sheet with coconut oil cooking spray.

Add Sweet Potatoes (3 cups) and Cauliflower (3 cups) to a large bowl, drizzle with Coconut Oil (1 Tbsp) and 1/2 Tbsp of juice from Lemon (1). Toss to coat.

Then, toss the veggie mixture with Curry Powder (1 tsp), Ground Cumin (1/2 tsp), Ground Turmeric (1/4 tsp), Ground Coriander (1/2 tsp), Ground Black Pepper (1/2 tsp), Smoked Paprika (1/2 tsp), and Crushed Red Pepper Flakes (1/8 tsp) until evenly coated.

Meanwhile, add GOYA® Chick Peas (1/2 cup), Avocado (1/3), 1/2 tsp of Lemon Juice to food processor and pulse until chunky-smooth. Season with a sprinkle of salt, pepper, smoked paprika, and garlic powder to your liking.

Lay out the seasoned vegetables in a single layer on a prepared baking sheet. Bake for 20-25 minutes until well cooked.

Once vegetables have cooked, add avocado hummus to pita or Naans (6 pieces) followed by Fresh Spinach (1 cup) then the cooked sweet potatoes and cauliflower, top with Cheese (to taste), if desired.