Roasted sweet potatoes and zesty Dijon mustard transform a classic picnic salad concept into a new and fresh menu item for your basket.
One step ahead
Reduce your prep load by making the sweet potato salad a day ahead and storing it in the fridge. This will not only allow for quick wrap assembly but also deepen the flavors in the salad.
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Roasted Sweet Potato Salad Wraps
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Ingredients
- 1/2 cup unsweetened plain plant-based yogurt
- 3 Tbsp Dijon mustard
- 1/4 cup chopped chives
- 1 to 2 garlic cloves peeled and crushed
- 1/2 tsp ground black pepper divided
- 4 in sweet potatoes peeled and diced into uniform 1/2(1.25 cm) squares
- 2 Tbsp avocado oil
- 1/2 tsp sea salt
- 1 red bell pepper diced
- 4 to 5 whole wheat tortilla wraps
- 1 cup spinach
- 2 avocados sliced
Instructions
- In medium bowl, whisk yogurt, Dijon mustard, chives, garlic, and 1/4 tsp black pepper; set aside.
- Preheat oven to 425 F.
- In large bowl, toss sweet potato with avocado oil, sea salt, and 1/4 tsp black pepper and spread evenly on large parchment paper-lined baking sheet. Place in preheated oven on middle rack and roast until squash is fork tender, about 30 minutes, stirring halfway through. Remove from oven and let cool to room temperature.
- When sweet potato has cooled, add diced red bell pepper and dressing, and mix well. This can be stored in the fridge overnight to assemble wraps the next day.
- To assemble wraps, lay out tortillas on counter. Divide spinach among wraps, placing it on the bottom third of each tortilla. Top spinach with evenly divided avocado and then sweet potato salad mix. Fold in tortilla’s two sides and then roll up from the bottom, folding and tucking in the two sides as you tightly wrap the tortilla to the end. Wrap each individually in parchment paper or place in resealable container small enough to keep wraps rolled up.
Recipe Notes
Per serving: 373 calories; 8 g protein; 14 g total fat (2 g sat. fat); 61 g total carbohydrates (8 g sugar, 13 g fiber); 490 mg sodium
