Lemongrass sweet potato wraps
Lemongrass sweet potato wraps with smoky roasted tofu, fresh salad, and creamy peanut sauce in warm pita bread wrap
Recommended Equipment
Ingredients
- 2 pita wraps (homemade) see blogpost
- 350 g organic sweet potato
- 1-2 EL olive oil
- 200 g smoked tofu (or firm white tofu) see blogpost
- 1 tablespoon soy sauce
- 1 teaspoon maple syrup
- 1 teaspoon smoked paprika powder
- 2 stalks lemongrass see blogpost
- 2 handfuls salad greens
- 6-8 tablespoons peanut sauce see blogpost
Instructions
- Preheat the oven to 180℃ (350°F), preferably convection/fan, and line a baking tray with parchment paper.
- Cut the sweet potato into wedges (if organic, you can leave the skin on). Toss with a little oil and salt in a medium bowl, then spread on the baking tray and bake on the middle rack for 10 minutes.
- In the same bowl, crumble the tofu and mix so it picks up the remaining oil and salt. Season with soy sauce, maple syrup, and smoked paprika, and mix well.
- Finely chop the lemongrass and set aside.
- Remove the tray with the sweet potatoes from the oven and add the tofu. Bake for another 10 minutes.
- Wash the salad greens and spin dry.
- Warm the pita breads in a pan over medium heat.
- When the tofu–sweet potato mixture is done, sprinkle the lemongrass over it and stir.
- Place the tofu–sweet potato mixture in the center of the pita, top with peanut sauce and salad, and roll up. Use about 2/3 filling and leave 1/3 of the bread free for rolling.Roll loosely, optionally press briefly in the pan, and enjoy.
Nutrition
Calories: 549kcalCarbohydrates: 88gProtein: 21gFat: 12gFiber: 8gSugar: 18g
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