Autumn Wraps with Roasted Sweet Potato, Kale, and Tahini Sauce - photo 1
← Recipes

Autumn Wraps with Roasted Sweet Potato, Kale, and Tahini Sauce

Pikantne Takeaway Dishes Vegan dishes Lunches 60 min Medium 15 wyświetleń ~35.42 PLN - (0)
Rate:
(0)
Start Cooking

Description

Here is a recipe for the perfect takeout dish that delights with its flavors, colors, and nutritional values. Autumn wraps are a composition full of contrasts: the sweetness of roasted sweet potato pairs perfectly with the slightly bitter, earthy taste of kale, while the crunchy chickpeas add a hearty texture. The whole is brought together by a velvety, nutty tahini sauce with hints of lemon and garlic, giving the dish a Middle Eastern character. The dish is not only delicious but also incredibly photogenic thanks to the vibrant colors of orange, green, and purple. The wraps are practical for transport, do not fall apart, and taste great both warm and at room temperature, making them an excellent choice for lunch at work, school, or a picnic.

Ingredients (16)

Servings:
4
  • Sweet potato 500 g
  • Whole wheat tortilla 4 szt.
  • Kale 100 g
  • Ciecierzyca gotowana (z puszki) 240 g
  • Red onion 100 g
  • Pasta tahini 60 g
  • Extra virgin olive oil 0.2 łyżek
  • Lemon juice 30 ml
  • Maple syrup 15 ml
  • Garlic 1 ząbek
  • Water 60 ml
  • 🌿 Przyprawy
  • Papryka słodka wędzona 2 łyżeczki
  • Salt 0.1 szczypt
  • Pieprz czarny świeżo mielony 1 szczypta
  • ✨ Opcjonalne
  • Pumpkin seeds 20 g
  • Fresh cilantro 10 g
💰 Szacowany koszt dania: ~35.42 PLN (8.85 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of roasted sweet potatoes

1

Preheat the oven to 200°C (top and bottom heat). In the meantime, wash the sweet potato thoroughly under running water, scrubbing the skin with a brush. You don't need to peel it. Dry it with a paper towel, then cut it into cubes about 1.5-2 cm on each side. Try to make the pieces of equal size - this way they will bake evenly.

Ingredients: Sweet potato
To cut the sweet potato, use a large, sharp chef's knife and a stable cutting board. Dull knives can slip, which is dangerous. If you don't have a convection oven, set the temperature to 220°C.
2

Transfer the chopped sweet potato to a large bowl. Drain the canned chickpeas in a sieve and rinse thoroughly under cold running water, then gently dry with a paper towel and add to the sweet potato. Drizzle everything with olive oil, sprinkle with smoked paprika, salt (about 2 pinches), and freshly ground pepper. Mix everything well with your hands or a large spoon, ensuring each piece of sweet potato and chickpea is coated with the spices.

Ingredients: Sweet potato, Ciecierzyca gotowana (z puszki), Extra virgin olive oil, Papryka słodka wędzona, Salt, Pieprz czarny świeżo mielony
Thoroughly drying the chickpeas is key to making them crispy during baking. Mixing the ingredients by hand allows for the best distribution of oil and spices.
3

Line a large baking sheet with parchment paper. Spread the sweet potatoes and chickpeas evenly on it, creating a single layer. Make sure the pieces are not overlapping, which will allow them to roast properly instead of steaming. Place the sheet in the preheated oven and bake for 25-30 minutes. Halfway through baking (after about 15 minutes), stir the vegetables with a spatula to ensure they brown evenly. The sweet potatoes are done when they are soft inside and slightly caramelized on the outside, and the chickpeas are crispy.

Use a baking tray; it is large enough. Do not overcrowd the tray! If the ingredients are too tightly packed, they will steam instead of bake. It’s better to use two trays if necessary. To check if the sweet potato is ready, pierce the largest piece with a fork – it should go in easily.

Preparing tahini sauce

4

While the sweet potatoes are baking, prepare the sauce. In a small bowl or jar, transfer the tahini paste. Add freshly squeezed lemon juice, maple syrup, a pinch of salt, and garlic pressed through a garlic press or very finely chopped. Start mixing everything with a small whisk or fork. At first, the mixture will become very thick and compact – this is a normal reaction.

Ingredients: Pasta tahini, Lemon juice, Maple syrup, Garlic, Salt
If the tahini paste at the bottom of the jar is very thick, mix it well before measuring out a portion. Using a jar with a lid is a great alternative - you can pour all the ingredients into it, close it, and shake vigorously until combined.
5

To the thick tahini paste, gradually add cold water, one tablespoon at a time, while stirring vigorously. Continue adding water and mixing until the sauce reaches a smooth, creamy consistency resembling runny mayonnaise or thick cream. Taste the sauce and, if necessary, season it with an extra pinch of salt, lemon juice, or a bit of maple syrup to balance the flavors.

Ingredients: Water
Do not pour all the water at once! Gradually adding is the key to achieving a perfectly smooth emulsion. If the sauce is too thin, add a little more tahini. If it's too thick - add more water.

Preparation of the remaining ingredients

6

Prepare the kale. Wash the leaves thoroughly and dry them. Tear off the soft parts of the leaves from the hard, woody stems (discard the stems or use them for broth). Tear the leaves into smaller pieces and place them in a bowl. Drizzle with a little olive oil (about 1 teaspoon) and sprinkle with a pinch of salt. Then, for about 1-2 minutes, massage the leaves with your hands, kneading them until they become darker, softer, and reduce in volume. This process makes the kale tastier and easier to digest.

Ingredients: Kale, Extra virgin olive oil, Salt
This is a key step that cannot be skipped! Raw, unmassaged kale is tough and bitter. Massaging breaks down its fibrous structure. You can also use lemon juice instead of oil for the massage.
7

Peel the red onion from the outer skin, cut it in half, and then slice it into very thin wedges. If you want a milder flavor, you can soak the sliced onion in cold water for 10 minutes, then drain it.

Ingredients: Red onion
Use a sharp knife to make cutting the onion easier and less 'tearful'. The thinner the slices, the better they will blend into the structure of the wrap.

Assembling the wraps

8

When all the ingredients are ready, you can start assembling the wraps. To make the tortillas more flexible, warm them up. You can do this on a dry, heated skillet (about 20-30 seconds on each side) or in the microwave, covering them with a damp paper towel (about 30 seconds).

Ingredients: Whole wheat tortilla
Heating the tortilla is very important - a cold tortilla is stiff and easily cracks when rolling. Do not heat it for too long, as it will become dry and brittle.
9

In the center of each warm tortilla, spread 1-2 tablespoons of the prepared tahini sauce, leaving about a 2-3 cm free margin all around. Then, add a portion of massaged kale, a handful of roasted sweet potatoes with chickpeas, and a few slices of red onion. Additionally, if using, sprinkle everything with pumpkin seeds and fresh cilantro.

Ingredients: Sweet potato, Kale, Ciecierzyca gotowana (z puszki), Red onion, Pumpkin seeds, Fresh cilantro
Don't overdo it with the filling! Too much of the ingredients will make it difficult to roll the wrap and may cause it to break. It's better to make more smaller wraps than one overloaded one.
10

Now it's time to roll. First, fold the bottom edge of the tortilla inward (about 1/4 of its height), covering part of the filling. Next, while keeping the bottom edge folded, fold the left side of the tortilla inward. Finally, pressing the filling tightly, roll everything to the right, creating a tight, closed roll at the bottom. This way, the filling won't fall out while eating.

Imagine that you are folding an envelope or a burrito. The key is to roll tightly from the very beginning so that the wrap is compact and stable. Once rolled, you can cut it in half diagonally with a sharp knife for a nice presentation.
11

You can eat the finished wraps right away or prepare them to go. To pack them, wrap each wrap tightly in parchment paper or aluminum foil. You can secure the paper with string or tape, which makes it easier to eat without getting your hands dirty. Enjoy!

If you are packing the wrap for later, wait until the roasted sweet potatoes cool slightly. Hot filling can cause the tortilla to get soggy more quickly. It's best to store the tahini sauce separately and add it just before eating, if possible.

Fun Fact

💡

Sweet potatoes, known as bataty, are not actually potatoes. They belong to the morning glory family, while potatoes are part of the nightshade family. Their closest botanical relatives are ornamental climbing flowers, such as bindweed.

Best for

Lunch do pracy lub szkoły Szybki obiad w podróży Piknik na świeżym powietrzu Lekka i pożywna kolacja

Tips

🍽️ Serving

Wraps can be served cut in half to showcase their colorful filling. They taste great with an extra serving of tahini sauce for dipping. They can also be served with a light arugula and cherry tomato salad.

🥡 Storage

Assembled wraps are best eaten within 24 hours; store them in the fridge, wrapped in paper. To maintain maximum freshness, keep all components (roasted sweet potatoes, kale, sauce) separately in airtight containers in the fridge for up to 3 days and assemble the wrap just before eating.

📸 Ugotowane przez społeczność

Zaloguj się, aby dodać zdjęcie
Dodaj zdjęcie gotowej potrawy

Po zatwierdzeniu przez moderatora otrzymasz 10 punktów doświadczenia.

🍲

Nikt jeszcze nie dodał zdjęcia. Bądź pierwszy!

Comments (0)

Be the first to comment on this recipe!

Add a comment

You might also like

Rainbow Weekly Lunchbox: A Base for Creative Meals 120 min

Rainbow Weekly Lunchbox: A Base for Creati...

Takeaway Dishes
Sałatka z quinoa i warzywami 60 min

Sałatka z quinoa i warzywami

Additions
Crispy Kale and Carrot Chips with a Hint of Smoked Paprika 50 min

Crispy Kale and Carrot Chips with a Hint o...

Snacks
Colorful Wraps with Roasted Sweet Potato, Black Beans, and Avocado-Lime Sauce 70 min

Colorful Wraps with Roasted Sweet Potato, ...

Takeaway Dishes
Andean Power Bowl with Quinoa, Smoked Sweet Potato, and Avocado Cream 75 min

Andean Power Bowl with Quinoa, Smoked Swee...

5.0 Main Dishes
Autumn Salad with Roasted Butternut Squash and Kale 50 min

Autumn Salad with Roasted Butternut Squash...

Salads

Recipe Categories

Takeaway Dishes
Takeaway Dishes

Takeaway dishes are a tasty and practical solution for busy people - prepared to eat outside the home. Recipes for lunch boxes that transport well and taste great even cold. Salads in jars, wraps, panini sandwiches, and Japanese-style bento boxes. Dishes that can be reheated in the microwave: cur...

See all recipes in this category
Vegan dishes
Vegan dishes

Vegan cuisine features delicious dishes without animal products - healthy, ethical, and environmentally friendly. Plant-based protein: tofu, tempeh, soy, lentils, chickpeas, and beans take center stage. Vegan dairy substitutes: plant milks, cashew cheese, and vegan yogurts. Recipes for vegan burg...

See all recipes in this category
Lunches
Lunches

Lunches are the main meal of the day - filling, balanced, and full of flavor. Traditional two-course lunches: soup and a main dish in Polish tradition. Pork chop with potatoes and cabbage - a classic of Polish lunches. Dumplings with meat, cheese, and fruit - hand-formed delicacies. Beef goulash,...

See all recipes in this category
Dinners
Dinners

Dinner is the most important family meal - a time for spending time together and conversations at the table. Our collection of dinner recipes includes quick and simple dishes for everyday meals as well as more exquisite options for special occasions. You will find recipes for light diet dinners, ...

See all recipes in this category
Reklama