Sweet potato, bell pepper, and avocado wrapsHealthy and delicious lunch option 🍠
Easy Cheesy Vegetarian
45 mins - 1 hour
1 medium sweet potato, peeled and diced
1 tablespoon oil
2 bell peppers, cut into thin slices
1 tablespoon (vegan) mayonnaise
½ tablespoon basil pesto
2 large flour tortillas
1 avocado, sliced
2 small handfuls fresh rocket (arugula)
- Heat the oven to 190°C. Toss the diced sweet potato in a dash of oil, and spread it out in a single layer on a baking tray. Season with salt and pepper, and roast for about 10 minutes. Then add the thinly sliced peppers to the tray, mix to combine, and roast for a further 30 minutes or so, until the vegetables are very soft and starting to crisp up and caramelise around the edges.
- Combine pesto and mayonnaise in a bowl.
- Spread the pesto-mayonnaise mixture on each wrap and top with roast veggies and a handful of rocket. Roll up your wrap and you're done!
Tip: This would also be delicious with some hummus or black beans for a bit of extra protein!