Spicy Vegetable Wrap

Name: Spicy Vegetable Wrap
Ingredients: 1 medium sweet potato, peeled and diced (about 3/4 pound); 2 teaspoons olive oil; 1 teaspoon curry powder, plus 1 teaspoon; Coarse grained salt; 1 (15-ounce) can peeled plum tomatoes; 1 (15-ounce) can chickpeas; 1 cup carrots, julienne or shredded; 1/2 teaspoon red pepper flakes; 5 ounces washed baby spinach leaves; 4 small whole-wheat pitas or other flatbread; 1/2 cup loosely packed cilantro leaves; 1/2 cup plain lowfat yogurt; Lime wedges, for garnish

13 ingredients

10 steps

Ingredients

1 medium sweet potato, peeled and diced (about 3/4 pound)
2 teaspoons olive oil
1 teaspoon curry powder, plus 1 teaspoon
Coarse grained salt
1 (15-ounce) can peeled plum tomatoes
1 (15-ounce) can chickpeas
1 cup carrots, julienne or shredded
1/2 teaspoon red pepper flakes
5 ounces washed baby spinach leaves
4 small whole-wheat pitas or other flatbread
1/2 cup loosely packed cilantro leaves
1/2 cup plain lowfat yogurt
Lime wedges, for garnish

Directions

1

Preheat oven to 400 degrees F.
2

Place sweet potatoes, olive oil, 1 teaspoon curry powder, and a dash of salt in a plastic bag.
3

Shake until well coated.
4

Spread on a cookie sheet.
5

Bake, until golden and cooked through, stirring once at the halfway point, 18 to 20 minutes.
6

While the sweet potatoes are cooking, combine tomatoes, chickpeas, carrots, red pepper flakes, and remaining curry powder in a medium saucepot.
7

Bring to a boil and immediately reduce to a simmer.
8

Add cooked sweet potatoes, stir in the spinach, and cook until spinach is wilted, 1 to 2 minutes
9

Divide among the pita, top each sandwich with 1/4 of the cilantro leaves and 1/4 of the yogurt.
10

Serve with lime wedges.