Double Baked Sweet Potato and Quinoa Chickpea Lettuce Wraps

Double Baked Sweet Potato

Ingredients: Serves 2 to 4

  • 3 medium-small sweet potatoes
  • 2 tbsp nutritional yeast
  • 1 tsp cinnamon
  • 1 tsp maple syrup
  • 1 tbsp olive oil
  • Salt and pepper to taste


Preheat oven to 380 degrees Fahrenheit.

Remove the insides of 2 sweet potatos, keeping the skin intact, by cutting them in half and scooping out the inside with a spoon or knife.  Keep the inside pieces and put aside. Peel and cut the extra sweet potato in 2”x2” chunks.  Place chunks and reserved insides into a medium pot and bring to a boil.  Lower heat to medium and simmer until soft (should be able to pierce easily with a fork).

With the halved skins, coat the skin with olive oil and put face down on a parchment paper lined baking sheet.  Bake for 10 (skins should be slightly crispy and light brown but not hard).

Drain the softened sweet potatoes and using a masher, mash them until smooth.  Add nutritional yeast, cinnamon, maple syrup and salt and pepper. 

Carefully spoon mixture into baked sweet potato skins.  Re-bake skins with mixture for 8-12 minutes until heated through and skins are crispy and browned.

Chickpea and Quinoa Salad Wraps

Ingredients (Serves 6-8)

  • 2 cups cooked quinoa
  • 1 can chickpeas
  • 1 tbsp olive oil
  • 4 cloves of garlic (finely minced)
  • 1 small yellow onion
  • 1 tbsp fresh grated ginger
  • 3 tbsp fine shredded coconut
  • 1 tsp turmeric powder
  • 1 tsp cumin
  • 1 tsp curry powder
  • ½ tsp coriander
  • ¼ nut milk
  • ¼ cup water
  • Salt to taste
  • Toppings:
  • Shredded purple cabbage
  • Shredded carrots
  • Avocado
  • Large green leaf lettuce leaves.


In a large skillet heat oil and sautee onion, garlic, ginger, turmeric, cumin, curry and coriander until onion is soft and spices are fragrant.

Add Chickpeas, quinoa, nut milk and water and stir until heated through and fluid is absorbed.  Stir in coconut.

To make salad wraps place large green leaf lettuce leaf on a plate.  Spoon in quinoa mixture (approx. 1/3 cup per leaf).  Top with shredded carrots, purple cabbage and avocado.  Either roll up lettuce leaves to make a wrap or leave open to eat like a taco.

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