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Roasted Veggie Wraps with Cashew Cheese

Roasted Veggie Wraps with Cashew Cheese

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Serves: 1 Cooking Time: 50 minutes

Ingredients

  • WRAPS:
  • Turmeric Coconut Wraps
  • Arugula Microgreens (or any other microgreens you prefer that can be found at your local grocery store)
  • Pomegranate seeds (optional: adds a crunch)
  • Sweet potato wedges
  • Baby spinach
  • Acorn squash
  • CASHEW SPREAD:
  • 1 handful of kale
  • 1/2 a ripe avocado
  • 1/4 cup avocado oil
  • 1/4 cup soaked Cashews (better for digestion)
  • 1 tbs fresh lime juice
  • 1 heaped tsp minced garlic
  • A couple pinches of Pink Himalayan Sea Salt
  • 1 tsp coconut aminos
  • 1 tbs nutritional yeast (adds a delicious cheesy flavor!)
  • Blend all the cashew spread ingredients in a high speed blender until smooth. I love using this not only as a spread for the wraps but as a veggie dip as well or to spread on flax crackers – so tasty!

Instructions

1

Preheat the oven to 400F.

2

Roast 1 medium sweet potato with salt & pepper for about 35 minutes until you can pierce with a fork) & then broiled for a couple minutes on high at the end.

3

Wash an acorn squash, cut in half, and place with the insides up & coat with coconut oil, cinnamon, pink salt + a dash of nutmeg. Roast at 400F for 55-60 minutes. Let cool. Scoop onto wraps once cool enough to handle.

4

Once you have prepped your squash, sweet potato wedges & the cashew spread, lay out the wraps on a square sheet of parchment paper.

5

PRO TIP:

6

I use 2 of the turmeric wraps & lay them over each other for one serving – this made them super sturdy & I found it also made them taste & feel more like a ‘real’ wheat-wrap!

7

I then layer all the toppings listed above into the wraps. Pour the spread. Wrap them up with a parchment paper – this makes them mess free and perfect to pack for a school or work lunch.

8

Enjoy!

Recipe and photos created by Lauren Holden.

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