Description
My Curry Lentil Wraps with Roasted Sweet Potato are easy to make and perfect for a protein packed lunch that can be prepared ahead of time. These healthy and flavorful vegetarian wraps are full of lentils, veggies and feta cheese, making them fresh and filling. The curry tahini dressing gives everything a nice kick and the toasted walnuts add crunch. Serve with chips, crackers or veggie sticks.
Ingredients
Scale
- 1 large sweet potato, peeled and diced (should be about 3–4 cups)
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon cumin
- 1/4 teaspoon black pepper
- Small pinch cinnamon, optional
- 3 1/2 cups cooked brown lentils
- 1 cup crumbled feta cheese
- 1/2 cup small diced celery
- 1/3 cup diced red onion
- 2 tablespoons chopped fresh parsley
- 1/3 cup dried cranberries
- 1/3 cup toasted chopped walnuts
Dressing:
- 1/3 cup tahini
- Juice of 1 small lemon, 2-3 tablespoons
- 2 tablespoons red wine vinegar
- 1–2 cloves garlic, minced
- 1 teaspoon tamari, or soy sauce
- 1 teaspoon pure maple syrup
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Room temperature water, as much as needed (1-2 tablespoons)
Instructions
- Preheat oven to 450 degrees F. Add the diced sweet potato to a large-sized sheet pan, along with the olive oil, salt, pepper, garlic powder, paprika, cumin and cinnamon. Toss together until sweet potatoes are fully coated. Roast in the oven until golden brown and fork-tender, about 30 minutes, flipping once.
- To a large bowl, add all curry tahini dressing ingredients, excluding the water, and whisk until combined. Add the water, one tablespoon at a time, and whisk until creamy. Next, add the cooked lentils, roasted sweet potato, feta cheese, celery, red onion, dried cranberries, walnuts and parsley. Mix everything together until completely combined.
- I recommend heating up your wrap in a frying pan or microwave for a few seconds, so that it’s easier to roll up. Lay wrap on a clean, flat surface. Spread 1-2 tablespoons mashed avocado to the middle of the wrap (as pictured above) Then, top with about 1 cup of the lentil salad mixture. Use your hands to carefully fold the sides of the wrap inward and then tightly roll up the other sides. Cut wrap in half, if desired, and enjoy.
- Optional: heat a small pan over medium heat and spray with cooking spray. Lay wrap into the hot pan, seam side down, and let cook for about 1 minute, until golden brown and sealed a little bit.
- Prep Time: 20 mins
- Cook Time: 35 mins
- Category: Lunch, Vegetarian
- Method: Oven
- Cuisine: American