Lunch Today: Hearty Vegetarian Wraps

Posted on by Paula Gallagher

vegetarian-wraps_aWhenever 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.