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THANKSGIVING RECIPE: Sweet Potato + Chickpea Harvest Wraps

Happiest Thanksgiving, Sakaralites! We’re beyond thankful to have you in our lives. So thankful in fact, that we want to share some l-o-v-e with you every day from now up until Thanksgiving. We’ll be posting some mouth watering recipes, sans the processed stuffing and butter overload. These bites will leave you and your loved ones feelings vibrant, full on life, and ready to take the Holiday season by storm. xo

Sweet Potato + Chickpea Thanksgiving Wraps

thanksgivingwrap

Sweet Potatoes + Chickpeas:

  •  2 large sweet potatoes
  •  1 15-ounce can chickpeas, rinsed, drained and dried
  •  2 Tbsp olive oil
  • 2 tsp fresh thyme, minced
  • 1/2 tsp ground cinnamon
  • 1/3 tsp himalayan salt
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • pinch of ground coriander
  • pinch of cardamom
    Caramelized Onions:
    • 1 onion, peeled and sliced

    • 1 Tablespoon olive/coconut oil or ghee
    • pinch of Himalayan salt
    • pinch of black pepper

    Roasted Beets:

    • 2 large red beets, washed, peeled and cut into matchsticks
    • 1 Tbs olive oil
    • pinch of himalayan salt
    • pinch of black pepper 

     Garlic Tahini Sauce:

    • 1/4 cup tahini
    • 1/2 lemon, juiced and peel grated
    • 1-2 tsp fresh rosemary, minced
    • 3 cloves garlic, minced
    • 2-5 tablespoons unsweetened almond milk
    • pinch of sea salt

     

      Gluten-Free Wraps:

      • 1/2 cup Almond Flour
      • 1/2 cup Tapioca Flour
      • 1 cup Organic Coconut Milk, canned and full fat
      • pinch of himalayan salt
      • 1 tsp ghee 

      For Garnishing:

      • walnuts, chopped
      • goji berries
      • fresh arugula

      Instructions:

      Preheat oven to 400 degrees. Thoroughly wash and dry sweet potatoes, then slice into bite-sized pieces. Add the sweet potatoes, chickpeas, olive oil, thyme, cinnamon, himalayan salt, cumin, smoked paprika, ground coriander and cardamom to a bowl. Toss to coat and arrange in a single layer on a baking sheet. Bake for about 30-35 minutes, tossing at the 15-minute mark to ensure even cooking.

      Remove the tops and the roots of the beets and peel each one with a vegetable peeler. Cut the beets into matchsticks. Place the cut beets on a baking sheet and toss with the olive oil, salt + pepper. Roast for about 20 minutes until the beets are tender.

      Mix the almond flour, tapioca flour, coconut milk and salt together. Heat a nonstick pan over medium heat, add ghee and pour batter to desired thickness. Cook until the batter fluffs up and looks firm. Then flip over to cook the other side.

      Add all sauce ingredients, except almond milk, to a mixing bowl and whisk to combine. Gradually add almond milk to thin.

      Place the onions into a pan. Add oil or ghee and a generous pinch of salt. Cook onions over a medium heat for a few minutes until fragrant and softened. Make sure to stir frequently to avoid sticking. Add a bit more oil if necessary.

      To assemble, slightly warm wraps if preferred. Top each wrap with a portion of sweet potatoes, chickpeas caramelized onions and beets. Sprinkle with goji berries, walnuts and a generous handful of arugula. Drizzle with garlic tahini sauce. Dive right in!

        3 Discussions on
        “THANKSGIVING RECIPE: Sweet Potato + Chickpea Harvest Wraps”
      • Sakara Life says:

        That is so sweet of you! Hope you’ll say hello more often. Did you make these wraps by any chance?

      • Sonya says:

        Just made these, holy WOW!! These are awesome!!!! I love the “tortillas”!!

      • Kylie says:

        These look SO GOOD! Perfect for a post-Thanksgiving meal too

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