▸ ▹ Vegan, gluten-free, refined sugar-free, nut-free
Yield: 4 large wraps
Prep Time: 10 min
Cook Time: 40 min
Total Time: 50 min
Prep Time: 10 min
Cook Time: 40 min
Total Time: 50 min
INGREDIENTS
3 medium potatoes, cut into 1 cm (half inch) cubes
1/2 medium head cauliflower, broken into bite-sized florets
1 Tbsp oil
1 tsp garlic powder
1 tsp onion powder
1/2 tsp paprika powder
1/4 tsp salt
1/4 tsp freshly ground pepper
4 large whole grain wraps (GF if desired)
1 cup hummus (store-bought or homemade)
1 avocado, thinly sliced
1/2 medium English cucumber, diced
12 cherry tomatoes, cut in half
1/4 cup green olives, chopped (optional)
2 cups spinach
Directions
- Preheat oven to 205 C (400 F). Toss potatoes and cauliflower in oil, then add the spices and toss to combine. Spread evenly on a baking sheet lined with baking paper, and roast for 50 minutes, stopping to stir halfway.
- Assemble the wraps and add in the fillings, including the roasted cauliflower and potato when finished. Enjoy!
Notes
- Variations: add any other veggies to roast like red bell peppers or sweet potatoes. Fill up your wrap with any other fillings you desire!
- Speed-it-up: store-bought hummus is faster than homemade, and batch prepare the potatoes and cauliflower in advance for a quicker meal.
- Storage: store roasted veggies in an air-tight container in the fridge for up to two days.