Since last year I have decided to eat more vegetables. Since then I am always looking for ways to add vegetables to my lunch and dinner. These wraps are filled with sweet potato, roasted pumpkin, avocado and arugula. I add a drizzle of tahini sauce, coriander and some za’atar. Za’atar is an herbal blend of wild oregano, sesame seeds, sumac and salt.
You can have the wraps for lunch, but they are nice as well for dinner. They taste delicious, hearty, warm and the sauce and herbs give it an extra touch.
- 2 wraps (I used organic gluten-free corn wraps)
- 1 sweet potato
- 1/3 of a small pumpkin
- 1 avocado
- 3 springs coriander
- olive oil
- pinch of salt
- za'atar (optional)
- Tahini Saus
- 100 ml white sesame tahini
- 75 ml water
- juice of half a lemon
- 1 clove garlic
- pinch of salt
- Preheat the oven to 180 degrees Celsius.
- Peel the sweet potato and cut them in wedges.
- Wash the pumpkin and cut of 1/3 the pumpkin. Remove the seeds and peel of the skin with a potato peeler and cut in to pieces.
- Place the sweet potato and pumpkin on a baking sheet, covered with baking parchment and sprinkle them with a bit of olive oil and a pinch of salt. Bake for 20-25 minutes or until the potato's are golden brown and the pumpkin is soft.
- In the meantime make the tahini saus. Place the tahini, water, lemon juice, crushed garlic and a pinch of salt in a small food processor and blend for a few seconds until everything is blended together. Taste the tahini, you can always adjust it to your taste by adding some more salt, lemon or garlic. If you want it more thick you add some more tahini paste.
- Cut the avocado in to slices and wash the arugula. Warm the wraps according to the instructions on the packing. And cut the coriander.
- Put the wraps on 2 plates and place some arugula in the middle of the wrap. Place one one side of the arugula half of the grilled potato's and pumpkin and on the other side the slices of half an avocado. Sprinkle with tahini saus and add some coriander and za'atar.