Recipe courtesy of Kathleen Daelemans
Show: Cooking Thin
Save Recipe Print
Total:
35 min
Prep:
15 min
Cook:
20 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Healthy

Ingredients

Directions

Preheat oven to 400 degrees F.

Place sweet potatoes, olive oil, 1 teaspoon curry powder, and a dash of salt in a plastic bag. Shake until well coated. Spread on a cookie sheet. Bake, until golden and cooked through, stirring once at the halfway point, 18 to 20 minutes.

While the sweet potatoes are cooking, combine tomatoes, chickpeas, carrots, red pepper flakes, and remaining curry powder in a medium saucepot. Bring to a boil and immediately reduce to a simmer. Add cooked sweet potatoes, stir in the spinach, and cook until spinach is wilted, 1 to 2 minutes

Divide among the pita, top each sandwich with 1/4 of the cilantro leaves and 1/4 of the yogurt. Serve with lime wedges.

Step Inside the Fantasy Kitchen

Take tour of Food Network Fantasy Kitchen with designer Shea McGee.

IDEAS YOU'LL LOVE

Hummus and Grilled Vegetable Wrap

Recipe courtesy of Ellie Krieger

Spicy Veggie Stir-Fry

Recipe courtesy of Ree Drummond

Giant Crunchy Taco Wrap

Recipe courtesy of Food Network Kitchen

Turkey Lettuce Wraps

Recipe courtesy of Melissa d'Arabian

Thai Lettuce Wraps

Recipe courtesy of Ree Drummond

Sauteed Vegetables

Garden Vegetable Soup

Recipe courtesy of Alton Brown

Tuscan Vegetable Soup

Recipe courtesy of Ellie Krieger

Browse Reviews By Keyword

          Latest Stories