These sweet potato and black bean wraps are so good you won't even notice they're cheese-free! They are delicious hot or cold! So feel free to make so more and eat leftovers for lunch the day after! If you never made cashew sour cream before, you will be amazed by its taste. Add nutritional yeast if you want to make it extra cheesy or opt for other herbs such as cilantro or basil instead.
Ingredients(serves 2)
4-6 wrap or tortilla, depending on their size
For the roasted black beans and sweet potatoes
1.5 cup cooked or canned black beans
2.5 cups cubed sweet potato
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
Black pepper and sea salt to taste
1 tbsp melted coconut oil (olive oil works too)
For the 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, juice only
0.5-0.75 cup water, depending on how thick you want it to be
1.5 cup fresh chopped parsley
Black pepper and sea salt to taste
Directions
- Soak the cashews in water for at least 1 hour. Best is overnight. The longer you soak them, the creamier the sour cream gets.
- Preheat oven to 400°F or 200°C.
- Add sweet potatoes to a baking sheet and season with herbs. Drizzle with melted coconut or olive oil. Cook for 20-30 minutes in the oven. Last 10 minutes, add black beans. Toss every 10-15 minutes.
- When the sweet potato is roasting, add all cashew sour cream ingredients to a small food processor or blender and process until smooth. Set aside.
- Combine the salad ingredients. Toss to combine. Set aside.
- When the veggies are roasted, heat the wraps in the oven, dry pan, or microwave.
- Assemble as you like.
Enjoy your meal ;-)
Don't forget to check out my green smoothie challenge HERE!
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PICTURE(s) TAKEN WITH FUJI X-M1