Keeping things spicy and different as we go through these strange times can be a challenge. Cooking from scratch and aiming to include lots of different colours can only help the enjoyment of your meals and support a stong and healthy immune system. This easy meal is a perfect solution. Remember as with most of my recipes, you can swap in and out different ingredients for what you have in your fridge/cupboards. Frozen and tinned veggies all count towards your five plus a day.
Firstly, peel the sweet potato (You can season and spice the skins and roast in the oven) and chop into squares - boil or steam for 8-10 minutes until slightly softened
Chop and prepare all other ingredients - place the onion and garlic in wok/large pan on a low heat - add a touch of water if they start to stick
After a few minutes add the spices to the onion mix, then add the veggies and beans - stir well
Next add the cooked sweet potato to the veggies and stir gently to incorporate all the flavours - if it seems a little dry add a small bit of water to help the cooking process
Place the wraps in the oven to heat a little, and optional, spread with mashed avocado before adding the sweet potato bean filling, and squeeze lemon/lime juice over (pinch of sea salt if needed to taste)
Optional serving: sprinkle over spring onions and chopped cherry tomatoes - Enjoy! xxx
Share this Recipe