Sweet Potato & Brown Rice Kale Wraps

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2 medium-sized sweet potatoes, sliced 1/4” thick

1/4 tsp turmeric

1/4 tsp cumin

1/4 tsp coriander

1/4 tsp sea salt

1/2 lime, juiced (save 1 tsp for avocado)

1/2 tsp maple syrup

2 scallions, finely chopped 

1 head dinosaur kale, cut into ribbons, steamed or made in a pressure cooker 

2 tbsp golden raisins 

1 whole garlic clove

1/8 tsp ground cinnamon

smidge olive oil

1 portabello mushroom, sliced 1/4” thick

Vegetable spray or olive oil, optional

1 Trader Joe’s or Food For Life gluten free brown rice wrap

1/2 avocado, cubed and lightly dressed with 1 tsp of the lime juice


Steam the sweet potatoes until tender. Drain and rinse to stop the cooking. Set aside. When cooled, coarsely mash with the back of a wooden spoon. Add the turmeric, cumin, coriander, sea salt, lime juice, maple syrup. Mix until thoroughly combined.


Steam or pressure cook the kale. If using pressure cooker, combine in pressure cooker with 1 cup water, 2 tbsp golden raisins, 1 garlic clove, cinnamon, bring to high pressure, cook for 2 minutes, quick release the pressure, drain. Add to the sweet potato mixture and blend well.


Heat a smidge of olive oil in a saute pan and grill the mushroom slices for one minute. Flip and grill for another minute. Set aside.


Heat a saute pan over medium-high heat. While the pan is heating, quickly run cold water over the brown rice wrap. Let excess water drip off the wrap. Place it in the heated pan and cook about 30 seconds on each side. The wrap will stick to the pan if you heat them oil-free. In that case, carefully loosen the wrap with a firm spatula. Alternatively, use vegetable spray or olive oil to lightly grease the pan before heating the wrap.


Remove the wrap from the pan. Place on a cutting board. Spread about 1/3 cup of the sweet potato mixture onto one half of the wrap. Add the grilled mushrooms and avocado. Turn the other half of the wrap over the vegetables and press firmly. 


At this point, the sandwich is ready to dive into. You can also put it back into the pan and heat it for about 30 seconds per side, with or without a touch of olive oil. Flip the sandwich gingerly.

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