Maintenance – Roasted Sweet Potato Wraps – a MUST try

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 them…..and…’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.


Source: WFM 1-10

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