Vegetarian Sweet Potato Wraps with Crispy Chickpeas

Vegetarian sweet potato and chickpea wraps

Wraps are always a favorite in my kitchen, and this time around I wrapped up some slightly spicy roasted sweet potatoes and chickpeas served along with a tangy tahini lemon sauce. They don't take very long to make at all. Once the chickpeas are boiled, everything gets tossed together with aromatic spices and then popped into the oven. The sauce is easily whipped up while the vegetables and chickpeas are roasting.

I admit that I didn't make my own flatbreads this time around but purchased pitas from the store instead. I would however recommend making some homemade tortillas to go along with this scrumptious mixture of goodness. It is so good, you don't even need to serve in a wrap. If preferred, serve over a bed of salad greens or rice.

Vegetarian Sweet Potato Wraps with Crispy Chickpeas

Vegetarian Sweet Potato Wraps with Crispy ChickpeasVegetarian Sweet Potato Wraps with Crispy Chickpeas
Recipe by
Adapted from Minimalist Baker

Published on December 3, 2015

Tender sweet potatoes roasted with chickpeas and aromatic spices, stuffed in a wrap and drizzled with a delicious tangy lemon and tahini sauce

Preparation: 15 minutes
Cooking time: 25 minutes

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Sweet potatoes:
  • 2 large sweet potatoes
  • 1 tablespoon sesame oil
  • 1 tablespoon fresh thyme (1 teaspoon dried)
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon cayenne
  • 1/2 teaspoon sea salt
  • 3/4 cup dried chickpeas (2 cups cooked or 1 19 oz can)
  • 1 tablespoon sesame oil
  • 1 tablespon fresh thyme (1 teaspoon dried)
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon paprika
  • 1/4 teaspoon ground cardamon
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon sea salt
Lemon tahini sauce:
  • 1/2 cup tahini
  • 1/3 cup fresh lemon juice
  • 2 cloves garlic, minced or crushed
  • small handful of fresh chives, finely chopped
  • 2 tablespoons nutritional yeast
  • 2 1/2 tablespoons sesame oil
  • water to thin as needed
  • sea salt to taste
  • pita breads or tortillas for wrapping
  • chopped fresh parsley for garnish (optional)
  • Rinse the chickpeas and soak in several inches of water for 8 hours or overnight. Drain and rinse, then transfer to a medium saucepan and cover with fresh water. Bring to a boil, reduce heat to medium-low, cover, and simmer for 1 hour or until tender. Drain and set aside.

  • Meanwhile, line a baking sheet with parchment paper and preheat an oven to 400°F. Scrub the sweet potatoes well and cut into bite-size pieces, leaving the skin on. Put the sweet potatoes in a bowl and toss with the sesame oil, thyme, cinnamon, cayenne and salt. Arrange evenly on the baking sheet, leaving room in the middle for the chickpeas.

  • Transfer the cooked chickpeas to the same bowl used to toss the sweet potatoes. Add the sesame oil, thyme, cumin, coriander, paprika, cardamon, cinnamon and salt, and toss well to coat. Transfer the chickpeas to the baking sheet.

  • Bake the sweet potatoes and chickpeas for 25 minutes, stirring the mixture after 15 minutes, until the potatoes are fork tender and the chickpeas are browned.

  • Meanwhile, make the sauce by whisking together all of the ingredients in a medium bowl.

  • To serve, top a pita or tortilla with a portion of the sweet potatoes and chickpeas. Drizzle with some sauce, sprinkle with some parsley if desired, wrap them up, and enjoy.

Makes 4 to 6 wraps

vegan wraps

Other wraps and sandwiches to enjoy from Lisa's Kitchen:
Chickpea Quinoa Vegetable Wraps
Mung Dal Chila Paneer Wraps
Broccoli, Quinoa and Black Bean Burrito with Cashew Sauce
Toasted Ciabatta Sandwich with Brie, Sun-Dried Tomatoes and Pesto

On top of the reading stack:
Vegan Delights: 88 Delicious Recipes for the Complete Three-Course Meal


Johanna GGG said...

wow that looks really tasty - I made sourdough flatbreads occasionally for lunch and this would go very nicely with them

Holy_Food said...

Looks delicious!!
Thanks for sharing such amazing recipe.!!

Juhi said...

Oh awesome! I have a bag of sweet potatoes sitting in the fridge--this looks like a good way of using it up!

Adina said...

Oh, this sounds amazing. I loooooooooooove crispy chickpeas!

juhi said...

this come out really well! For the chickpeas I used black cardamom (badi elaichi) though and I thought that enhanced the flavor. Also added an almost equal amount of mayonnaise to the sauce to increase the quantity.

thanks for sharing!

Padmajha said...

Sounds like a very flavorful and filling wrap.Thanks a bunch for sending it across to MLLA event :)