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    • Roasted Sweet Potato Wraps - a MUST try

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    •  11/1/2013 3:58:01 PM


      Yes, another sweet potato recipe!  But this one is a MUST try.


      First of all I need to apologize for the awful pics.  My camera battery was dead, so I was forced to use my phone.



      Every once in a while I will make something instantly makes it on to my "regular rotation" list.


      This is one of's good enough to feed to company.


      It's hard to come up with a scrumptious vegan meal that you can also serve to "Meat-and-potato-loving" guests.  But luckily I think this one fits the bill.


      This isn't so much a recipe as much as it is a list of ingredients.

      I'll admit that it is a bit labor intensive to prepare, but you could always save time by using store bought guacamole and salsa....although homemade tastes sooo much better!



      Roasted Onion and Sweet Potato

      4 sweet potatoes, peeled and cubed

      1 sweet onion, cut into small cubes

      2 TBS olive oil

      1 tsp salt - I prefer Kosher


      Preheat oven to 400 degrees F.  Toss potatoes, onion, oil and salt together in a mixing bowl.  Spread in an even layer on a baking sheet.  Roast the mixture until potatoes are tender and browned in spots, tossing once or twice, about 20 minutes.


      Pico de Gallo

      3 ripe tomatoes, chopped

      1/2 onion onion, minced

      1/2 bunch of cilantro, roughly chopped

      1 TBS olive oil

      2 tsp balsamic vinegar

      juice from 1/2 a lime

      pinch of salt


      Other items you'll want:


      Black beans




      Guacamole - recipe found here


      Creamy Cilantro dressing - recipe found here


      Flat bread (see pic below of the brand I prefer)



      To assemble, on the flatbread "schmear" the guac, add the spinach, roasted sweet potatoes, onions, and black beans.  Top with the pico and a little of the dressing.


      I have found the easiest way for my kids to eat these is to "wrap the wrap" in tinfoil the way they do at food trucks.





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