The holidays are upon us so I am going to try to start being more diligent with adding recipes to this blog. For all my vegetarian and/or vegan friends out there, this is recipe I made for my daughter during our last Thanksgiving celebration. There is a lot of moving parts to it, so of course, omit what sounds good to you and reinvent this wrap anyway you please. Original recipe found on http://www.minimalistbaker.com.
Ingredients:
Sweet Potatoes:
2 large sweet potatoes
1 TBS grape seed oil
1 tsp fresh thyme
1/4 tsp ground cinnamon
1/2 tsp sea salt
optional; pinch of cayenne pepper
Chickpeas:
1 15-oz can chickpeas, rinsed, drained and thoroughly dried in a towel
1 TBS grape seed oil
1 tsp fresh or dried thyme
Pinch ground cinnamon
1 tsp ground cumin
1/2 tsp smoked paprika
scant 1/2 tsp sea salt
optional: healthy pinch each ground coriander and cardamom
For serving:
4 flatbreads; homemade or store bought, use your imagination
Some type of delicious sauce (I personally love tzatziki, Greek/cucumber yogurt sauce) but it isn’t vegan. If you want to stay true to the vegan lifestyle you will have to pick something else.
Toasted sunflower or pumpkin seeds
Dried cranberries (chopped)
Directions:
Preheat oven to 400 degrees.
Thoroughly wash and dry sweet potatoes, then slice (skin on) into bite-sized rounds or pieces.
Add to a mixing bowl with oil, thyme, cinnamon, salt and cayenne. Toss to coat then arrange in a single layer on a baking sheet.
To the same mixing bowl, add rinsed, dried chickpeas and oil with thyme, cinnamon, cumin, paprika, salt and coriander/cardamom if using.
Toss to coat then add to the same baking sheet with potatoes if there’s room, if not, use a second baking sheet of course.
Bake for 25 minutes, flipping once at the 15 minute mark. They are done when the potatoes are fork tender and the chick peas are golden brown and slightly crispy.
Warm your bread, add the baked ingredients and top with sauce and any optional goodies you are using. Enjoy!
Chez Starz 