Toasted Quinoa, Sweet Potato, and Kale Wrap

Toss some leftovers with fresh veggies in a whole wheat wrap and satisfy your mid day hunger. I love when I have leftovers and odds and ends in my refrigerator that I can turn into a masterpiece to munch on.

Meet my Toasted Quinoa, Sweet Potato and Kale Wrap. Or maybe it is a burrito? All I know is that it is so scrumptious.

We had quinoa for dinner and I always make extra. It’s so versatile for lunch the next day or to add to another meal the following evening. And then I had my all time favorite Black Kale on hand. I crave this much too often. There’s probably some limit of this kale you shouldn’t eat and I have probably reached that, but I love its flexibility in a variety of dishes, not to mention the tangy, sweet earthy taste of of it. I also had these gorgeous sweet potato spiral noodles that I couldn’t wait to incorporate into some recipe.Add a can of black beans, a ripe avocado, fresh cilantro, jalepeno, and a whole wheat wrap…plus a day that I had a big morning workout and I am starving…then I see a healthy and tasty wrap ready to be slammed by me.I toss my black beans and my sweet potatoes in the olive oil drizzled pan to warm them up. Then I give my beans a little smash with my fork and add a sprinkle of chili powder and now this can be my flavorful spread on my wrap.

I remove those and add my Black Kale for a quick flash of heat that will help it break down a bit and become tender-crisp.Finally, I add my leftover cooked quinoa and cook it unit it gets golden and slightly toasted.Time to assemble. I start to layer all my goodies, give it a kick of cayenne and wrap that baby up.

I’m in veggie wrap heaven and I’m thankful that no one is home to interrupt me as I completely devour this beauty.The different textures are perfect. The browned ends of the sweet potato, which I did on purpose, give it a caramelized and sweet bite while the creaminess from the black beans and the avocado give it a richness. And that Black Kale adds a chewy crisp texture that is ah-maze-ing. 

It’s simply delicious.

5 from 1 vote

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Toasted Quinoa, Sweet Potato, and Kale Wrap

Prep Time

10 mins

Cook Time

10 mins

Total Time

20 mins

 

Toss some leftovers with fresh veggies in a whole wheat wrap and satisfy your mid day hunger.

Course: Lunch or Dinner

Servings: 1

Author: Jen Seislove

Ingredients

• whole wheat wrap
• 1/2 can black beans rinsed and drained
• chili powder
• sweet potato spiral noodles
• black kale torn into small pieces
• quinoa cooked
• jalepeno seeds removed and sliced thin
• cilantro
• avocado sliced thin
• cayenne pepper
• olive oil
• salt and pepper to taste

Instructions

1. Heat olive oil in a pan. To one side of the pan, add the sweet potatoes.
2. Add half a can of black beans to the other side.
3. Heat for a few minutes, giving them a toss often.
4. With a fork, smash the beans in the pan and sprinkle with chili powder.
5. Remove from pan and add the black kale in.
6. Heat for 1-2 minutes or until the kale is just beginning to get tender.
7. Add the cooked quinoa to the pan and heat until slightly toasted.
8. Spread the black beans on the whole wheat wrap.
9. Layer all desired ingredients.
10. Sprinkle with cayenne pepper for a little heat.
11. Wrap and enjoy.

Recipe Notes

Vary quantities of each ingredient according to your liking.
Try adding feta to the top.
It's a wrap...you can add whatever you desire.