alive logo

Curry Quinoa Sweet Potato Wraps


    Curry Quinoa Sweet Potato Wraps

    The variety of textures used in these wraps won’t disappoint. Quinoa and the sweet potato can be made up to three days in advance and reheated to make the wraps lunch friendly.


    1 medium-sized sweet potato, cut into 1/2 in (1.25 cm) cubes
    2 tsp (10 mL) grapeseed or extra-virgin olive oil
    2/3 cup (160 mL) uncooked quinoa
    2 tsp (10 mL) curry powder
    1/4 cup (60 mL) chopped walnuts
    1 Tbsp (15 mL) rice vinegar
    4 large whole grain wraps
    1 avocado, thinly sliced
    1/2 cup (125 mL) thinly sliced roasted red pepper
    1 cup (250 mL) baby spinach or arugula

    Preheat oven to 400 F (200 C). Toss sweet potato with oil and spread out on a baking sheet. Cook until tender, about 30 minutes, stirring once halfway through. You can also steam the sweet potato cubes until tender.

    While sweet potato cooks, place quinoa, curry powder, and 1 1/4 cups (310 mL) water in medium-sized saucepan. Bring to a boil, reduce heat, and simmer until quinoa is tender, about 12 minutes. Stir in walnuts and rice vinegar.

    Divide sweet potato and quinoa mixture among wraps. Top with avocado, roasted red pepper, and spinach. To serve, fold bottom of tortillas toward centre and then fold both sides toward the centre.

    Serves 4.

    Each serving contains: 63 calories; 12 g protein; 21 g total fat (3 g sat. fat, 0 g trans fat); 60 g total carbohydrates (3 g sugars, 11 g fibre); 500 mg sodium

    source: "Crazy about Quinoa", alive #363, January 2013


    Curry Quinoa Sweet Potato Wraps




    SEE MORE »
    Fruity Tofu with Sweet Potato Wedges
    Beet Falafel Burgers with Dilly Tahini Sauce

    Beet Falafel Burgers with Dilly Tahini Sauce

    If a falafel and burger had a love child, this would be it. The result of this hybrid is a vibrantly coloured, complex-flavoured veggie burger you’ll flip over. You can also serve them between toasted hamburger buns with toppings such as sliced cucumber, sliced tomato, and arugula.  Holding it together Many plant-based burgers are crumbly and weak, risking a patty that ends up between the grill grates instead of intact on your plate. Keep your burgers together by forming patties no larger than 1 in (2.5 cm) thick, which ensures a nice, even crust on the outside and a thoroughly warmed-through centre, then chilling the patties before grilling. You can also consider using a burger mould, which gives you denser, equally sized patties that cook evenly. Be sure your grill grates are well greased.  Deep freeze You can freeze uncooked falafel burgers on a parchment paper-lined baking sheet or plate and then transfer frozen patties to an airtight container. When ready, just thaw and cook as instructed. Falafel cooking options To bake: Arrange falafel on parchment-lined baking sheet and brush lightly with oil; bake at 375 F (190 C) for 25 minutes, or until crispy on the outside and heated through. To pan fry: Heat large skillet over medium heat. Once hot, add 1 Tbsp oil (15 mL) for each 2 burgers in the pan, swirl to coat pan and cook for 3 to 4 minutes, or until underside is browned. Then flip carefully and cook for 2 to 3 minutes more.