Sweet Potato And Veggie Roll-Ups

Sweet Potato And Veggie Roll-Ups

Tender baked sweet potato and crunchy bell pepper add substance to these colorful wraps. Creamy hummus adds a luscious texture, while scallions and sunflower seeds add bursts of savory flavor. Make these roll-ups ahead of time to have on hand when you’re running short on time.

Hummus and baked sweet potato add heft along with luscious texture to these vegan veggie roll-ups. You can also skip slicing and enjoy them as wraps.

Note that this recipe calls for baked sweet potato. One of our favorite healthy-eating hacks is to bake a few potatoes or sweet potatoes at once and stash them in the fridge (wrapped individually in cling wrap) to use throughout the week.

INGREDIENTS

• ⅔ cup oil-free hummus
• ¼ cup sliced scallions (green onions)
• 4 6-inch whole wheat tortillas
• 1½ cups fresh baby spinach
• 1 cup chopped baked sweet potato (no skin)
• ¼ cup chopped red bell pepper
• 2 tablespoons sunflower kernels, toasted

INSTRUCTIONS

1. In a small bowl stir together hummus and scallions. Spread over tortillas. Top with spinach, sweet potato, bell pepper, and sunflower kernels; gently press into the hummus.
2. Roll up tortillas and wrap individually using plastic wrap or reusable wrapper. Refrigerate at least 1 hour. Slice rolls into 1-inch pieces.

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