Vegetarian Sweet Potato Wraps with Crispy Chickpeas

Wraps are always a favorite in my kitchen, and this time around I wrapped up some slightly spicy roasted sweet potatoes and chickpeas served along with a tangy tahini lemon sauce. They don't take very long to make at all. Once the chickpeas are boiled, everything gets tossed together with aromatic spices and then popped into the oven. The sauce is easily whipped up while the vegetables and chickpeas are roasting.

I admit that I didn't make my own flatbreads this time around but purchased pitas from the store instead. I would however recommend making some homemade tortillas to go along with this scrumptious mixture of goodness. It is so good, you don't even need to serve in a wrap. If preferred, serve over a bed of salad greens or rice.

Vegetarian Sweet Potato Wraps with Crispy Chickpeas

Recipe by Lisa Turner Adapted from Minimalist Baker Published on December 3, 2015 Tender sweet potatoes roasted with chickpeas and aromatic spices, stuffed in a wrap and drizzled with a delicious tangy lemon and tahini sauce Preparation: 15 minutes Cooking time: 25 minutes Print this recipe Sweet potatoes: 2 large sweet potatoes 1 tablespoon sesame oil 1 tablespoon fresh thyme (1 teaspoon dried) 1/4 teaspoon ground cinnamon 1/4 teaspoon cayenne 1/2 teaspoon sea salt Chickpeas: 3/4 cup dried chickpeas (2 cups cooked or 1 19 oz can) 1 tablespoon sesame oil 1 tablespon fresh thyme (1 teaspoon dried) 1 teaspoon ground cumin 1 teaspoon ground coriander 1/2 teaspoon paprika 1/4 teaspoon ground cardamon 1/4 teaspoon ground cinnamon 1/2 teaspoon sea salt Lemon tahini sauce: 1/2 cup tahini 1/3 cup fresh lemon juice 2 cloves garlic, minced or crushed small handful of fresh chives, finely chopped 2 tablespoons nutritional yeast 2 1/2 tablespoons sesame oil water to thin as needed sea salt to taste   pita breads or tortillas for wrapping chopped fresh parsley for garnish (optional) Instructions: Rinse the chickpeas and soak in several inches of water for 8 hours or overnight. Drain and rinse, then transfer to a medium saucepan and cover with fresh water. Bring to a boil, reduce heat to medium-low, cover, and simmer for 1 hour or until tender. Drain and set aside. Meanwhile, line a baking sheet with parchment paper and preheat an oven to 400°F. Scrub the sweet potatoes well and cut into bite-size pieces, leaving the skin on. Put the sweet potatoes in a bowl and toss with the sesame oil, thyme, cinnamon, cayenne and salt. Arrange evenly on the baking sheet, leaving room in the middle for the chickpeas. Transfer the cooked chickpeas to the same bowl used to toss the sweet potatoes. Add the sesame oil, thyme, cumin, coriander, paprika, cardamon, cinnamon and salt, and toss well to coat. Transfer the chickpeas to the baking sheet. Bake the sweet potatoes and chickpeas for 25 minutes, stirring the mixture after 15 minutes, until the potatoes are fork tender and the chickpeas are browned. Meanwhile, make the sauce by whisking together all of the ingredients in a medium bowl. To serve, top a pita or tortilla with a portion of the sweet potatoes and chickpeas. Drizzle with some sauce, sprinkle with some parsley if desired, wrap them up, and enjoy. Makes 4 to 6 wraps

Other wraps and sandwiches to enjoy from Lisa's Kitchen:
Chickpea Quinoa Vegetable Wraps
Mung Dal Chila Paneer Wraps
Broccoli, Quinoa and Black Bean Burrito with Cashew Sauce
Toasted Ciabatta Sandwich with Brie, Sun-Dried Tomatoes and Pesto

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