Sweet Potato and Black Bean Wrap with Parsley Cashew Sauce
Quick, easy, yummy and 100% plant-based. This Sweet Potato and Black Bean Wrap will quickly become a family favorite.
Servings: 2
Calories: 695kcal
Ingredients
- 4-6 wrap or tortilla (GF If needed) depending on their size
For the roasted black beans and sweet potatoes
- 1.5 cup cooked or canned black beans (½ cup dried = 1.5 cup cooked = 1 15 oz can drained)
- 2.5 cups sweet potato (any color or variety) cubed
- 1/2 tsp paprika powder
- 1/2 tsp ground cumin seeds
- 1/2 tsp turmeric powder
- 1/2 tsp garlic powder
- 1 tsp dried oregano
- sea salt to taste
- black pepper to taste
- 1 tbsp extra-virgin olive oil or melted coconut oil
For the cabbage salad
- 1-1.5 cup white cabbage shredded
- 1-1.5 cup fresh spinach shredded
For the cashew sauce
- 3/4 cup raw unsalted cashew nuts soaked and drained
- 3/4 tbsp apple cider vinegar
- 3/4 lime or lemon juice only (use less if using lemon, ½ lime = 1 tbsp)
- 0.5-0.75 cup water depending on how thick you want it to be
- 1.5 cup fresh parsley chopped
- sea salt to taste
- black pepper to taste
Instructions
- Soak cashew nuts in water for at least 1 hour. The longer you soak them, the creamier they get. Overnight is best.
- Preheat oven to 400°F or 200°C.
- Add sweet potatoes to a baking sheet. Season with herbs and drizzle with olive or melted coconut oil. Cook for 20 minutes in the oven. Last 10 minutes, add black beans too. Toss halfway through to roast evenly.
- Meanwhile, add all cashew sauce ingredients to a small food processor or blender and blend until smooth. Set aside in the fridge.
- Combine cabbage salad ingredients. Toss to combine. Set aside in the fridge.
- When roasted veggies are almost ready heat warps in the oven, dry pan, or microwave. Assemble as you like.