Roasted cauliflower, bell peppers and potato wraps
Servings: 4 large wraps
Diet: Veg
Type: all, Snacks
The Indian version of a wrap is more popularly known as Kati or Kathi roll. It originated in the 1900s in Kolkata in West Bengal. It was popular street food.
Ingredients
3 medium potatoes, cut into half-inch cubes
1 bell pepper (red, yellow or green), cut into half-inch cubes
1/2 medium head cauliflower, broken into bite-sized florets
1 Tbsp (15 mL) vegetable oil
1 tsp (5 g) garlic powder
1 tsp (5 g) onion powder
1/2 tsp paprika powder
1/4 tsp salt
1/4 tsp freshly ground pepper
4 large whole grain wraps or homemade chapatis
1 cup (225 g) homemade hummus
1 avocado, thinly sliced (optional)
1/2 medium cucumber, diced
12 cherry tomatoes, cut in half
1/4 cup (30 g) green olives, chopped (optional)
2 cups (60 g) raw spinach
Directions:
- Preheat oven to 205 C (400 F). Toss potatoes and cauliflower in oil, then add the spices and toss to combine. Spread evenly on a baking sheet lined with baking paper, and roast for 50 minutes, stopping to stir halfway. If you don’t have an oven, you can carry out this step on a skillet over a gas stove.
- Assemble the wraps and add in the fillings, including the roasted cauliflower and potato when finished. Enjoy!
Tips:
- Add any other veggies to roast, like sweet potatoes. Fill up your wrap with any other fillings you desire!
- Batch prepare the potatoes and cauliflower in advance for a quicker meal. Store roasted veggies in an air-tight container in the fridge for up to two days.