LJWorld.com weblogs Eat Your Vegetables
That's a wrap, winter
Sometimes, especially times like these when we are just starting a new season (hello, spring!), I end up taking an old favorite and changing it up a bit. You know, so it looks all fresh and shiny but pretty much tastes the same (because, as you know, I’m a rut girl).
Because the thing about entering a new season is that it doesn’t automatically come with new seasonal produce. Well, not initially. It’ll be at least another month before the early spring produce is available from local farmers. And I like to adjust what I’m eating based on what’s in season.
That said, I decided to turn a staple salad of mine into a wrap for dinner one evening. It just seemed like the type of night to avoid a fork. Plus, I’d already made sweet potatoes and had a perfectly ripe avocado. The husband approved and the kiddo threatened to eat all of our ingredients (without actually saying yes to a wrap). Go figure.
Start of Spring Wrap
1 large sweet potato
Peppadew peppers, sliced in half
2 wraps of your choice (I used gluten-free spinach)
Preheat oven to 400 degrees. Peel and slice sweet potato into 1/4-inch rounds, and place them on a rimmed cookie sheet lined with parchment paper. Rub coconut oil on each slice and season with salt and pepper. Place in the oven for 15 minutes. Flip the sweet potatoes and place them in the oven for 10 more minutes.
When the sweet potatoes have 5 minutes left, place each of your wraps flat on their own plates. Spread hummus on each wrap, top with spinach and peppadew peppers. Next, slice up the avocado and place half on each wrap.
Top off your wraps with fresh-from-the-oven sweet potatoes. Eat while warm. Serves 2.