Lemons and Basil

Sweet Potato and Cauliflower Curry Wraps

For someone who loves food so much, sometimes I’m truly amazed by how little I know.

I have a recent and newfound love for curry powder, and while I’ve never really given much thought to what curry powder actually is, I guess I just assumed it was made from dehydrated and ground curry. But it’s not, and likely most of you already know that. It’s actually a blend of spices, typically including coriander, turmeric, cumin, and chili peppers. Some blends add in ginger, garlic, cinnamon, cloves, black pepper, and nutmeg, among other things. Knowing this, I now know why I love curry powder, seeing as I love each and every one of those spices!


Either my ignorance regarding curry powder has lost any credibility I may or may not have had with you, or I’ve just educated you as well! Either way, I think I think it’s safe to say there will be more curry recipes soon to come, starting with these Sweet Potato and Cauliflower Curry Wraps. I’ve grown to love incorporating naan and pita bread into our dinners. As much as I love veggies, the bread helps create a heartier meal, leaving me satisfied and full in the evenings. And since it’s not uncommon for our dinners to be vegetarian, they help bring a decent dose of protein to the meal. For these curry wraps, I picked up a pack of these Mini Flax, Oat Bran & Whole Wheat Pita Bread at Publix and used three per serving, which totaled 15 grams of protein and 9 grams of fiber with only 3 grams fat and 150 calories – yes please! Aside from the nutritional benefits they bring to the table, they pair beautifully with the bold flavor of these curry roasted veggies and avocado hummus spread.

The avocado hummus spread is a breeze to make and can be easily tailored to your taste bud preferences. I added a light dash of salt, pepper, smoked paprika and garlic powder to ours, but you could easily add a bit of crushed red pepper for a kick, or leave out the garlic if you’re not a fan. Either way, it’s adds a lovely savory contrast to the inherent sweetness from the potatoes and perfectly balances out the flavors.

Sweet Potato and Cauliflower Curry Wraps
 
Prep time
Cook time
Total time
 
Sweet Potato and Cauliflower Curry Wraps with Avocado Hummus
Author:
Recipe type: Dinner
Cuisine: Indian
Serves: 2
Ingredients
  • 6 small pita or naan bread
  • 3 cups cubed sweet potatoes
  • 3 cups chopped cauliflower florets
  • 1 tbsp coconut oil, melted
  • ½ tbsp lemon juice
  • 1 tsp curry powder
  • ¾ tsp cumin
  • ¼ tsp turmeric
  • ½ tsp coriander
  • ½ tsp black pepper
  • ½ tsp smoked paprika
  • ⅛ tsp crushed red pepper
  • 1-2 cups spinach, chopped
  • cheese (optional)
  • AVOCADO HUMMUS SPREAD
  • ½ cup garbanzo beans
  • ⅓ large ripe avocado
  • ½ tsp lemon juice
  • sprinkle of salt, pepper, smoked paprika, and garlic powder {add to your liking}
Instructions
  1. Preheat oven to 400 degree, grease large baking sheet with coconut oil cooking spray.
  2. Add cubed sweet potatoes and cauliflower to large bowl, drizzle with coconut oil and lemon juice, toss to coat. Add all seasonings (curry powder through crushed red pepper) to bowl, toss again to coat.
  3. Lay out seasoned vegetables in single layer on prepared baking sheet, bake for 20-25 minutes or until well cooked
  4. Meanwhile, add garbanzo beans, ripe avocado, lemon juice and seasoning to food processor and pulse until chunky-smooth.
  5. Once vegetables have cooked - add avocado hummus to pita or naan bread, followed by chopped spinach, then the cooked sweet potatoes and cauliflower, top with cheese if desired, serve!
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