Appetizers

Mexican Sweet Potato and Quinoa Kale Wraps

4

These Kale Wraps are a healthy spin on a lettuce wrap, and are filled with Mexican Quinoa, sweet potatoes and crunchy chickpeas!

4
For the chickpeas:
1 15.5 oz Can Reduced-sodium chickpeas, drained and rinsed
1 Tbsp Pompeian Extra Light Tasting Olive Oil
Salt
For the quinoa:
1 Cup Water
½ Cup uncooked quinoa
3 Tbsp Jalapeno, diced (about 1 large jalapeno)
Salt/pepper
For the potatoes:
2 Cups Sweet potato, cut into small cubes (about 1 medium potato, or 300g)
1½ Tbsp Pompeian Extra Light Tasting Olive Oil
¼ Cup + 2 Tbsp Onion, diced
2 tsp Garlic, minced
½ Tbsp Smoked paprika
1 tsp Chili powder
Salt/pepper
For the vinaigrette:
1 Tbsp + 1 tsp Pompeian Extra Light Tasting Olive Oil
1 Tbsp + 1 tsp Fresh lime juice
1 tsp Honey
Salt
1 Head of kale
Pompeian Extra Light Tasting Olive Oil
Grated Cheddar cheese, for garnish
Cilantro, for garnish
To make the chickpeas: Preheat your oven to 400 degrees. Dry off the chick peas using a paper towel and picking off any little skins that come off. Place the dried chickpeas in a bowl and toss with the...
See the full directions on my site
Nutritions

Calories
250

Sodium
28mg
1% DV

Fat
14g
22% DV

Protein
6g
12% DV

Carbs
28g
9% DV

Fiber
5g
20% DV