Recipe courtesy of Kathleen Daelemans
Spicy Vegetable Wrap
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 415 calorie
- Total Fat
- 7 grams
- Saturated Fat
- 0.4 grams
- Carbohydrates
- 78 grams
- Dietary Fiber
- 12 grams
- Protein
- 15 grams
- Total: 35 min
- Prep: 15 min
- Cook: 20 min
Ingredients
1 medium sweet potato, peeled and diced (about 3/4 pound)
2 teaspoons olive oil
1 teaspoon curry powder, plus 1 teaspoon
Coarse grained salt
1 (15-ounce) can peeled plum tomatoes
1 (15-ounce) can chickpeas
1 cup carrots, julienne or shredded
1/2 teaspoon red pepper flakes
5 ounces washed baby spinach leaves
4 small whole-wheat pitas or other flatbread
1/2 cup loosely packed cilantro leaves
1/2 cup plain lowfat yogurt
Lime wedges, for garnish
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.