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Sweet potato, bell pepper, and avocado wraps

Healthy and delicious lunch option 🍠

Serves 2

Easy Cheesy Vegetarian

45 mins - 1 hour

Sweet potato, bell pepper, and avocado wraps


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)


Black pepper


  1. 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.
  2. Combine pesto and mayonnaise in a bowl.
  3. 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!