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Lunch Today: Hearty Vegetarian Wraps
Posted on by Paula Gallagher
Whenever there is cold, snowy weather I tend to gravitate toward soups, stews and chilis, especially when they combine beans and kale. This recipe incorporates the heartiness of beans and kale, but thrown in a wrap for a simple, satisfying and economical meal. This wrap is also a nutritional powerhouse. Packed with protein, fiber, potassium, B vitamins, vitamin A, vitamin C, beta carotene and iron, you definitely get the most bang for your buck.
Hearty Vegetarian Wraps
• 2 medium sweet potatoes, diced into small pieces
• 2 Tbsp coconut oil
• 1 bunch kale, de-stemmed and torn into bite-sized pieces
• 2 – 19 oz cans white beans, drained and rinsed, or 4 cups cooked white beans
• 2 tomatoes, diced
• 1 cup plain yogurt (Greek or regular)
• 2 Tbsp orange juice
• 1 garlic clove, minced
• 1/2 tsp salt
• 1/2 tsp ground cumin
• 1/4 tsp ground cinnamon
• 8 whole grain or gluten-free wraps
Preheat your oven to 425 F. On a large baking sheet, toss sweet potatoes with oil and bake for 20 minutes, until tender. Add kale and beans directly on top and bake for 5 to 10 minutes longer, until kale is wilted and beans are tender. Remove vegetables and beans from the oven and gently toss to combine.
Meanwhile, in a medium bowl, combine yogurt, orange juice, garlic, salt, cumin, and cinnamon.
Place a large spoonful of veggies in the middle of a wrap and top with diced tomatoes. Add a generous spoonful of the yogurt mixture on top. Fold the wrap and enjoy!
Photo from here, with thanks.
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