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Savory Spiced Lentil & Purple Sweet Potato Wraps
Discover a quick, healthy dinner with spiced lentil & purple sweet potato wraps. Perfect for a nutritious, vibrant meal that's vegetarian & gluten-free.
Looking for a quick and easy dinner that's both nutritious and satisfying? These savory spiced lentil and purple sweet potato wraps are a vibrant addition to your meal routine. Packed with plant-based protein, fiber, and an array of vitamins, this dish is as nourishing as it is delicious. The unexpected combination of earthy lentils and naturally sweet purple sweet potatoes creates a unique flavor profile that will delight your taste buds.
What sets this recipe apart is its use of vibrant purple sweet potatoes, which are not only visually stunning but also rich in antioxidants like anthocyanins. Lentils provide a hearty base, offering essential nutrients such as protein and iron, making this meal a great choice for vegetarians and anyone looking to include more plant-based options in their diet. With a simple spice blend, these wraps are bursting with flavor, making healthy eating both easy and enjoyable.
Recipe Overview
🥗 Vegetarian
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings
4
Calories
450 kcal
per serving
Cuisine
Mexican
Discover a quick, healthy dinner with spiced lentil & purple sweet potato wraps. Perfect for a nutritious, vibrant meal that's vegetarian & gluten-free.
Ingredients
- • purple sweet potatoes: 2 medium, peeled and diced
- • cooked lentils: 1 cup
- • whole wheat tortillas: 4 large
- • red onion: 1 small, thinly sliced
- • baby spinach: 2 cups
- • olive oil: 1 tablespoon
- • ground cumin: 1 teaspoon
- • smoked paprika: 1 teaspoon
- • garlic powder: 1/2 teaspoon
- • lemon juice: 1 tablespoon
- • salt: 1/2 teaspoon
- • black pepper: 1/4 teaspoon
- • fresh cilantro: 1/4 cup, chopped
Instructions
- 1 In a large skillet, heat the olive oil over medium heat. Add the diced purple sweet potatoes and sauté for about 10 minutes, or until they begin to soften.
- 2 Add the sliced red onion to the skillet, stirring occasionally, and cook for another 5 minutes until the onions are translucent and the sweet potatoes are tender.
- 3 Stir in the cooked lentils, ground cumin, smoked paprika, garlic powder, salt, and black pepper. Cook for an additional 3-4 minutes, allowing the flavors to meld.
- 4 Remove the skillet from heat and sprinkle the lemon juice over the mixture. Stir in the fresh cilantro for a burst of freshness.
- 5 To assemble the wraps, lay the whole wheat tortillas flat and distribute the baby spinach evenly over each. Spoon the lentil and sweet potato mixture onto the spinach, then roll up each tortilla tightly.
- 6 Slice the wraps in half and serve immediately, or wrap individually in foil for a portable meal option.
Serving Suggestions
- • These savory wraps pair beautifully with a side of fresh, crunchy cucumber slices or a simple tomato and basil salad, adding to the meal's refreshing qualities. For a beverage, consider serving a chilled herbal tea or a light sparkling water infused with lime for a refreshing pairing. To enhance the meal's protein content, you may serve with a side of Greek yogurt seasoned with a pinch of salt and pepper, creating a complementary dip. Alternatively, a small bowl of hummus can provide a creamy, plant-based addition that complements the spices in the wraps.
Storage Tips
To store leftovers, wrap each assembled wrap individually in foil or plastic wrap to maintain freshness. Place them in an airtight container and refrigerate for up to 3 days. When ready to eat, you can enjoy them cold or gently reheat in a skillet over low heat until warmed through. For optimal freshness, avoid freezing as the texture of the sweet potatoes may change.
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