English
Sweet potato stuffed wrap
accompanied by a beetroot hummus and pickled onions
This vegan wrap has contrasting flavours due to the sweetness of the sweet potato, the sweet and sour taste of the homemade pickled onions and the earthy touch of the beet hummus. You'll get to enjoy this delight!
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Eat within 3 days
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Vegan
Preparation time:
35 min.
Difficulty level:
Easy
Allergens:
wheat, gluten, sesame
Utensils:
(Hand) blender
Ingredients
Wheat tortillas
Sweet potato
Cooked chickpeas
Beetroot
Garlic
Tahini
Lemon
Red onion
White wine vinegar
White sugar
Spinach
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
Nutrition values
Per portion
Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:
2720
650
21
3
106
19
19
18
0
192
kJ
kcal
g
g
g
g
g
g
mg
mg
Instructions
1.
Wash the vegetables. Peel the beets and them into small pieces. Place them in a pot, cover them with water and add salt to taste. Bring the water to a boil and let it cook for 10 minutes until tender. Drain the water and set aside.
2.
Peel the sweet potato. Cut it in half lengthwise and then into thin slices. Place it in a pot with plenty of water, add salt to taste and cook it for 6 minutes until tender. Be careful not to overcook them! Drain the water and set aside.
3.
Peel the onion and cut it into thin strips. Place the onion, sugar, vinegar and 1 pinch of salt in a small pot. Bring it to a boil, reduce the heat to a minimum and let it cook for 1 minute. Remove from the heat and set aside.
4.
For the beetroot hummus: drain and wash the chickpeas. Place half of the chickpeas, the beets, the garlic, tahini, the juice of half a lemon and 2 tablespoons of oil in a tall mixing jar. Blend it with a hand blender to a smooth cream. Season to taste and set aside. Chop the spinach and drain the onions well.
5.