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Servings:

Sweet Potato and Cauliflower Curry Wraps

Sweet Potato and Cauliflower Curry Wraps with Avocado Hummus, sure to fill all your after-work afternoon cravings.

Total Time

40min

4.7

6 Ratings

Author: Lemons and Basil

Servings:

Ingredients

•

6 pieces

Naans

•

3 cups

Sweet Potatoes , cubed

•

3 cups

Cauliflower , chopped

•

1 Tbsp

Coconut Oil , melted

•

Lemon , juiced, divided

•

1 tsp

Curry Powder

•

1/2 tsp

Ground Cumin

•

1/4 tsp

Ground Turmeric

•

1/2 tsp

Ground Coriander

•

1/2 tsp

Ground Black Pepper

•

1/2 tsp

Smoked Paprika

•

1/8 tsp

Crushed Red Pepper Flakes

•

1 cup

Fresh Spinach , chopped

•

to taste

Cheese

Avocado Hummus Spread

•

1/2 cup

GOYA® Chick Peas

•

1/3

Large Avocado , ripe

Cooking Instructions

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.

Nutrition Per Serving

CALORIES

1144

FAT

27.1 g

PROTEIN

35.0 g

CARBS

195.6 g