Sweet Potato, Kale, and Quinoa Wraps

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Sweet Pea Living | Sweet Potato, Kale, and Quinoa Wraps | Vegan | Plant-Based Food

Experimenting with new foods, cooking methods, and flavors is one of my favorite parts of our plant-based diet. Switching off of meat has encouraged me to become more creative in my craft and look for ways of cooking that I have never tried before. This was especially true when I made the Vietnamese Tofu Summer Rolls from Le Petit Oeuf in September. I loved the rice paper presentation and I thought that the blog could use a Fall version of the recipe. It seemed obvious to make Sweet Potato, Kale, and Quinoa Wraps.

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The sauce for these wraps was inspired by Sweet C’s One Pot Creamy Vegan Tahini Noodles. I had never cooked with or heard of Tahini before making Courtney’s recipe, and once I tried it—I was in love! I found out that Tahini is a condiment created from sesame seeds and can be served as a dip on its own or with the addition of other simple ingredients. I used a combination of things that we had in our fridge, but you could alter the sauce easily with what is available to you!

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Quinoa has recently become my favorite grain. It’s easy to make, has a fun nutty flavor, and pairs perfectly with leafy greens. If you look into the nutritional content of quinoa, it has twice the protein content of rice or barley, so it keeps you full for longer. It is also a very good source of calcium, magnesium and manganese; and possesses B vitamins, vitamin E and dietary fiber. Quick tip: I prefer cooking quinoa in vegetable stock for additional flavor. You should try it!

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I hope that this recipe encourages you to try something new. When you do, tag me on Instagram @sweetpealiving or use the hashtag #sweetpealiving to share your photos. I cannot wait to see how these turn out for you!

Sweet Potato, Kale, and Quinoa Wraps


AuthorSweet Pea LivingDifficultyIntermediate

Yields1 Serving
Prep Time15 minsCook Time35 minsTotal Time50 mins

INGREDIENTS
 2 medium sweet potatoes, peeled and diced
 2 tsp Extra Virgin Olive Oil (EVOO)
 salt and pepper, to taste
 ½ cup quinoa, uncooked
 1 cup vegetable stock, or water
 3 cups kale, chopped
 810 rice paper wraps
 ½ red onion, sliced or diced
SAUCE
 3 tbsp tahini
 3 tsp lemon juice
 1 ½ tsp tamari
 1 tsp miso paste
 1 small clove garlic, minced
 ½ tsp ground ginger
 1 tbsp water (as needed)

INSTRUCTIONS
1

Preheat oven to 400ºF.

2

Toss peeled and diced sweet potatoes with EVOO. Season with salt and pepper. Place on a baking sheet and roast for 20 – 25 minutes. Flip potatoes after 10-15 minutes. Cook until soft and slightly browned.

3

While sweet potatoes are roasting, combine quinoa with vegetable stock in a small sauce pan. Bring to a boil. Then, turn heat to low and cover pan with a lid. Cook for 15 minutes or until quinoa is soft and liquid has been absorbed.

4

Combine all sauce ingredients in a small mixing bowl. Whisk until smooth.

5

Toss chopped kale, quinoa, and ⅓ of sauce in a large bowl. Set aside.

6

Heat up 2-3 cups of water. Using a large bowl, gently dip 1 rice paper sheet at a time into the warm water. Once the rice paper softens, use a clean surface to construct your wraps: Lay the kale-quinoa mixture on the center of the paper, then top with some sweet potato and red onion. Roll rice paper like a burrito (first fold in both sides, then fold over the filling and tightly roll). Set aside. Repeat with remaining rice papers until you have used all your fillings.

7

Serve fresh with the remaining sauce and enjoy!

Ingredients

INGREDIENTS
 2 medium sweet potatoes, peeled and diced
 2 tsp Extra Virgin Olive Oil (EVOO)
 salt and pepper, to taste
 ½ cup quinoa, uncooked
 1 cup vegetable stock, or water
 3 cups kale, chopped
 810 rice paper wraps
 ½ red onion, sliced or diced
SAUCE
 3 tbsp tahini
 3 tsp lemon juice
 1 ½ tsp tamari
 1 tsp miso paste
 1 small clove garlic, minced
 ½ tsp ground ginger
 1 tbsp water (as needed)

Directions

INSTRUCTIONS
1

Preheat oven to 400ºF.

2

Toss peeled and diced sweet potatoes with EVOO. Season with salt and pepper. Place on a baking sheet and roast for 20 – 25 minutes. Flip potatoes after 10-15 minutes. Cook until soft and slightly browned.

3

While sweet potatoes are roasting, combine quinoa with vegetable stock in a small sauce pan. Bring to a boil. Then, turn heat to low and cover pan with a lid. Cook for 15 minutes or until quinoa is soft and liquid has been absorbed.

4

Combine all sauce ingredients in a small mixing bowl. Whisk until smooth.

5

Toss chopped kale, quinoa, and ⅓ of sauce in a large bowl. Set aside.

6

Heat up 2-3 cups of water. Using a large bowl, gently dip 1 rice paper sheet at a time into the warm water. Once the rice paper softens, use a clean surface to construct your wraps: Lay the kale-quinoa mixture on the center of the paper, then top with some sweet potato and red onion. Roll rice paper like a burrito (first fold in both sides, then fold over the filling and tightly roll). Set aside. Repeat with remaining rice papers until you have used all your fillings.

7

Serve fresh with the remaining sauce and enjoy!

Sweet Potato, Kale, and Quinoa Wraps

Sweet Potato, Kale, and Quinoa Wraps

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