So I don't think I mentioned it but I got a lot of great foody gifts for Christmas this year. People know me so well ;-) I got Madhur Jaffrey's Curry Bible Cookbook, which I can't wait to delve into, The Flavour Thesauraus which is very interesting, a spice grinder, the waffle maker of course and "Plate to Pixel" a book on food photography by Helen Dujardin who blogs at Tartelette. It has fantastic tips in there that I am already utilizing and I will hopefully get my photos as best I can with a point and shoot camera. Oh DSLR one day you will be mine!
As well as being a great reference book there are a few recipes in it to accompany the photos and one of them was a sweet potato and black bean wrap. Of course being a book on food photography it just looked stunning and as I had a huge bag of sweet potatoes to make my way through I instantly set about veganizing and making it my own.
This was so delicious and satisfying, I absolutely loved the cumin roasted sweet potato in there with the black beans - which might just be my new favourite bean (watch out Mr. Flageolet!) They both went beautifully with the Chilli Lime Yogurt Dressing which is basically soy yogurt, lime juice and zest and a bit of this spicy inferno chilli sauce by Mic's Chilli - an Irish company, yay!
I just love the bottle - how cute is that label?!?! As you can see, I bought the 'lite' and OMG it is still fierce!! I dare think what the full strength is like, but then again, I'm not the strongest when it comes to spice ;-) This sauce went so well in this as I definitely picked up flavours of cumin in it, it's very 'Mexican' flavoured but as this specific sauce will be hard to find for those outside of Ireland any spicy chilli sauce would do, possibly even Tabasco.
Cumin Roasted Sweet Potato and Black Bean Wrap with a Chilli Lime Yogurt Dressing:
makes 1 wrap
1 small sweet potato, about 100g peeled
1 tsp olive oil
1/4 tsp cumin seeds
1/8 tsp salt
1 spring onion, chopped
40g drained and rinsed black beans, about 1/4 cup
50g soy yogurt, about 3 Tbsp
1/2 Tbsp fresh lime juice
1/8 tsp salt
1/4 tsp chilli sauce
1 large wholemeal wrap
Preheat the oven to 200C/ 400F. Peel and dice the sweet potato fairly small, remember this is going in a wrap so you don't want them too big.
Place the sweet potato in a small bowl and toss with the olive oil, cumin seeds and salt. Spread onto a baking tray and roast for 15 minutes, tossing them once. They should be fork tender and some edges turning golden brown. Set aside to cool.
Make your dressing by simply whisking everything together. Cover and chill in the fridge if you have done this beforehand. The soy yogurt does make this fairly runny, using tofutti sour cream would give you a thicker sauce but I'm trying to use ingredients these days that more people can buy, and I'm hoping soy yogurt is more readily available than sour cream. That being said, both will work here.
Take your wrap and heat it gently on a dry non stick frying pan, just until warm as this will make it more pliable to wrap.
Lay it out and place your sweet potato (make sure you add any wayward cumin seeds) down the centre and leave a space at the bottom for wrapping. Lay the beans beside the sweet potato then spoon over some dressing and finally sprinkle over the spring onion.
Fold the end over then roll the wrap up and enjoy! I had mine with some extra dressing near by to spoon over as I ate simply because I love that dressing ;-)
Nutritional Information: approx based on 1 wrap, will vary depending on brand/size of wrap and how much dressing used.
Sat Fat: 3.7g
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