Rating: 4.5 stars
4 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

This is a hearty and healthy vegetarian/vegan recipe that a friend made for us when we had him over. You can season the mixture any way you see fit, but I've found the cumin really gives it a nice kick. Enjoy! Tastes great cooled as well!

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Recipe Summary test

prep:
15 mins
cook:
20 mins
total:
35 mins
Servings:
6
Yield:
6 sweet potato wraps
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place sweet potatoes into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 8 minutes. Drain.

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  • Heat olive oil in a large skillet over medium-high heat. Cook and stir broccoli in hot oil until tender yet still crisp, 3 to 5 minutes. Stir sweet potatoes, lentils, cumin, cayenne pepper, and salt into broccoli; cook until heated through, about 5 minutes. Add diced tomatoes and cook until hot, about 3 minutes.

  • Drizzle 1 tablespoon barbeque sauce into each pita round. Scoop about 1 cup of sweet potato mixture into each pita and wrap each, folding up the bottom of the pita first, followed by the sides. Secure with toothpicks, if necessary.

Nutrition Facts

356 calories; protein 11.4g; carbohydrates 65.2g; fat 5.6g; sodium 887.6mg. Full Nutrition
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