Roasted Sweet Potato and Pepita Pinwheels

A hearty and healthy lunch made from roasted sweet potato, bell pepper, a spicy cilantro sauce and pumpkin seeds. Sure, you could just eat this as a wrap. But pinwheels are so much more fun!

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Prep Time: 15

Cook Time: 45

Total Time: 1

Course: Lunch, Sandwich

Cuisine: Plant-Focused, Vegan, Vegetarian

Keyword: flax seed, pepitas, sprouts, sweet potato

Servings:

Calories: 444kcal

Ingredients

3 medium sweet potatoes, peeled and cut in quarters lengthwise
2 tbsp olive oil
salt and pepper
4 Ezekiel 4:9 Flax Tortillas
1/2 cup Bitchin' Cilantro Chili Sauce (sub salsa verde or hummus)
1/2 pkg alfalfa sprouts
1/2 red bell pepper, sliced into strips
2 cups fresh spinach
1/2 cup pepitas

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Instructions

Roasted the Sweet Potatoes

Preheat oven to 375℉. Wash, peel and cut your sweet potatoes lengthwise into quarters. Drizzle with the olive oil and shimmy the pan around to get them coated. Season well with salt and pepper. Roasted for 30-40 minutes, turning over halfway through. Potatoes should be very tender and started to turn golden.

Assemble the Pinwheels

Lay a tortilla on a flat working surface. Spread about 2 tbsp of the sauce onto the lower 1/2 of the tortilla. Sprinkle with about 1 tbsp pepitas. Layer on about 1/2 cup of spinach, 1/4 cup sprouts. Add two slabs of potato and some bell pepper strips.
Roll the tortilla over the filling and tuck in underneath, pulling toward you gently while using your palms to gently compact everything. Finish rolling the wrap up. Trim off the ends with a serrated knife and cut into pinwheels.

Nutrition

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