Quinoa Sweet Potato Wrap
When asked what they wanted to do this summer, my daughters said “we want to spend our vacation at the pool.” That’s right, no camps, no museum trips, no sight-seeing, nothing. Lounging in the super-chlorinated waters of our local pool was their idea of summer bliss. Since my paternal responsibilities require absolute compliance, I agreed; however, I have three problems with our local watering hole.
First, as I mentioned in my Saag Aloo post, I am still not quite bikini ready. Sure, I got a great wax from the Waxemporium. Plus, they threw in a free eyebrow threading with my coupon. I even bought plenty of SPF75 sunscreen to cover my pallid skin until my base tan develops. But those last few nagging winter pounds…I am not quite ready to rock the swimsuit.
Second, adult interaction is rare. Sure there are lots of women around, but they seem reluctant to strike up a conversation with the lone dad in the group. Maybe they are just uncomfortable with my non-traditional role as a stay-at-home dad. Personally, I think my pure animal magnetism frightens them a bit. I mean what is more alluring than a vegan dad covered in SPF75 sporting board shorts and a rash guard? Nothing.
Third, and the reason behind this new post, is the food. Our snack shack has the hotdog roller machine and the heat-lamp warmed glass box full of rotating pizza. Basically, they have nothing edible or nutritious. We have to pack lunch in every day. Therefore, I came up with my latest delicious vegan recipe for QUINOA SWEET POTATO WRAPS. The recipe makes quite a bit giving you wraps all week long. They are great hot or cold, and if you run out of tortillas, it works fine by itself in a bowl. Okay, get to work in the kitchen, I have sunscreen to apply …
Ingredients
- 1 Cup Quinoa
- 2 Cups Water
- 2 Tbs. Oil
- 1/4 Cup Onion (diced)
- 3 Garlic Cloves (minced)
- 2 Tsp. Ground Cumin
- 2 Tsp. Dried Oregano
- 15 oz. Can of Black Beans
- 3 Cups Cooked Sweet Potatoes
- 1/4 Cup Fresh Cilantro (chopped)
- 3 Cups Cabbage (chopped)
- 1/4 Cup Oil
- 1 Tbs. Lime Juice
- 1 Tbs. Agave Syrup
- 1 Tsp. Garlic Powder
- 1 Tsp. Onion Powder
- Salt & Pepper to your taste
- Tortillas
- Ripe Avocado
Instructions
In a large mixing bowl, whisk together a 1/4 cup of oil with the lime juice, agave, garlic and onion powders. Season to your taste with salt and pepper. Now add in the cabbage and cilantro. Mix to combine thoroughly and set in the frig to chill. This will give the flavors a chance to combine.
Now, steam or roast your sweet potatoes (cut into bite-sized cubes) until soft and cooked through. Roasting takes about 25 minutes in a preheated 400 degree oven. Steaming will take about ten minutes, but you will have less flavor in my opinion. While the sweet potatoes cook, add the quinoa and water to a sauce pan with a tight fitting lid. Bring the water to a boil, then reduce the heat to low, cover with the lid and cook about 15 minutes or until all the water is absorbed.
In a skillet over medium heat, add your 2 tablespoons of oil to the pan and sautee the onions and garlic until tender and fragrant (about 3-5 minutes). Now stir in your sweet potatoes, quinoa, and remaining spices. Stir to combine and cook for another 3-5 minutes to allow all the flavors to combine.
Now top each tortilla with a generous helping of the quinoa mix and then a generous helping of the cabbage and cilantro. Garnish with fresh sliced avocados and dinner is ready. Conversely, you can cool the whole thing down, put away in the frig, and make them cold if you want.
https://www.grassfedcarnivore.com/quinoa-sweet-potato-wrap/Now you have a portable, nutritious lunch to bring to the pool, beach, or picnic. Enjoy these wraps while I pop an awesome mixed tape into the old Walkman and enjoy my next book. Since no one will talk to me, I guess I will just work on my tan and catch up on a little light reading…and work on my next great recipe. Longer Letter Later.
Love, Bob aka The Grassfed Carnivore
When do you add the beans?
Rachel, thanks for the question. I add them in just at the end to warm them up prior to serving. Let me know how they turn out.