When I think of pitas or burritos, a classic mince, bean-mix and cheese with sour cream comes to mind. These loosely resemble those flavours yet offer a plant-based version of burrito with roasted sweet potato, avocado, leafy greens, purple cabbage, a little quinoa and hummus on pitas or wraps.

Many wraps have so many ultra-processed ingredients, containing sugar and palm oil and other unhealthy nasties which are unhealthy for our hearts. You can use wholemeal pita bread pockets, a cheaper and more affordable option; though they have one or two ultra-processed ingredients, pitas don’t have added sugar, emulsifiers or added oil.

Health benefits:

·       Quinoa is one of the world's most popular health foods.

·       Quinoa is gluten-free, high in protein and one of the few plant foods that contain sufficient amounts of all nine essential amino acids.

·       It is also high in fibre, magnesium, B vitamins, iron, potassium, calcium, phosphorus, vitamin E and various beneficial antioxidants.

SWEET POTATO PITAS /BURRITOS

Makes 4 pitas /burritos

PB, V, GF, DF

1 sweet potato

pinch of onion powder and garlic powder

pinch of sea salt

4 rye wraps

4 tbsp hummus

½ cup (90 g) quinoa, cooked

handfuls of leafy greens, like kale or romaine lettuce

purple cabbage, finely sliced

1 avocado slices

drizzles of cheesy dressing, see below

Preheat the oven to 200’C. Slice the sweet potato into strips, place on a baking sheet, drizzle with olive oil, season with the spices, sea salt and toss to mix. Roast in the oven for 35 minutes until lightly golden. Remove from the oven and set aside to cool.

Spread a thin layer of hummus on a rye wrap. Layer quinoa, roasted sweet potato, leafy greens, purple cabbage and avocado slices across the part of the wrap. Roll and cut in half on a diagonal. Drizzle with cheesy dressing.

Cheesy dressing

250ml /1 cup coconut milk

3 tbsp nutritional yeast

2 tbsp cornstarch

½ tsp onion powder + ½ tsp garlic powder

pinch of sea salt

Add the ingredients to a saucepan and whisk to combine, stir constantly on medium heat while bringing to the boil, simmer on low until the cheese becomes stretchy, about a minute.