Vegan Curried Cauliflower and Sweet Potato Wrap

Vegan Curried Cauliflower and Sweet Potato Wrap

Vegan Curried Cauliflower and Sweet Potato Wrap

This recipe for Vegan Curried Cauliflower and Sweet Potato Wrap was created in partnership with Flatout Bread. As always, all opinions and recipe are my own.

These Vegan Curried Cauliflower and Sweet Potato Wraps. They are going to be your everything as the temperature starts to drop in the coming weeks. SO flavorful. And healthy… without actually tasting healthy.

This Vegan Curried Cauliflower and Sweet Potato Wrap isn’t just pretty looks (hello beautiful). It’ll also keep you fueled up and feeling full. The secret? It’s full of protein-packed foods… baby spinach, cauliflower, avocado and hummus. I’ll get to the flatbread in a second, but the wrap is packed with protein too!

Oh, and we’ve got sweet potato in the mix too, because it’s full of fiber, vitamins, and let’s be honest. Sweet potato is freaking awesome.
You don’t need to wait until Fall to make these. The Israeli Salad adds a ton of bright summer freshness to this Vegan Curried Cauliflower and Sweet Potato Wrap. I’m talking tomatoes, cucumber, red onion, parsley, and lemon. It’s a legit flavor party.

Vegan Curried Cauliflower and Sweet Potato Wrap

Ingredients

4 Flatout ProteinUP™ Carb Down® Flatbreads
1 small head cauliflower, cut into florets
1 medium sweet potato, ½” diced
2 tablespoons olive oil
1 teaspoon curry powder
1/5 teaspoon cumin
1/5 teaspoon coriander
¼ teaspoon paprika
¼ teaspoon garlic powder
Kosher salt
10 ounces hummus
2 avocados, sliced
Israeli Salad (recipe below)
1 cup baby spinach
for the Israeli Salad
1 cucumber, peeled and seeds removed, finely diced
2 plum tomatoes, peeled and seeds removed, finely diced
½ small red onion, chopped
2 tablespoons chopped parsley
1 tablespoon extra virgin olive oil
1 tablespoon fresh lemon juice
Kosher salt
Freshly ground black pepper

Instructions
Preheat oven to 400°F. Toss together cauliflower florets and diced sweet potato in a medium mixing bowl with olive oil and spices. Season generously with Kosher salt. Place cauliflower florets and diced sweet potato on a large aluminum foil lined baking sheet in a single layer. Roast in oven for approximately 20 minutes, or until fork tender. Remove from oven and let cool until just slightly warm or room temperature, depending upon preference.
On each flatbread warp, schmear a good amount of hummus and top with roasted cauliflower and sweet potato, baby spinach, avocado, and Israeli salad. Roll into wraps and slice in half. Devour.
for the Israeli Salad
Combine all ingredients in a small mixing bowl and season with Kosher salt and freshly ground black pepper.