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Packed Lunch: Baked Sweet Potato Tortilla

April 9, 2013

baked sweet potato tortilla, perfect for a packed lunch

It was fun making these because all the colour are so bright you just can’t help but smile, plus they taste awesome.

baked sweet potato tortilla, perfect for a packed lunch

Roasted Sweet Potato tortilla wrap

• tomato tortilla’s
• some natural yogurt

For the sweet potatoes
• 2 sweet potatoes, cubed
• 1 tsp cumin seeds
• 1/2 tsp dried chilli flakes
• some olive oil
• pinch of salt and pepper

For the spicy slaw
• 1/2 small red cabbage
• 1 medium carrot
• 1inch ginger, grated
• 1/2 tbsp fish sauce
• 1/2 tsp palm sugar
• 1 fresh lime juice
• 1/2 fresh orange juice
• pinch of salt and white pepper
• small fresh chilli to taste

for the crushed avocado
• 1 ripe avocado, crushed
• 1/2 red onion, finely chopped
• 1 garlic clove, finely chopped
• 1 small tomato, finely chopped
• 1/2 fresh lime juice
• handful of fresh coriander, chopped
• some olive oil
• pinch of salt and pepper

1. First of all, put all ingredients for sweet potatoes into a baking dish, and roast them for 35mins or so at 200º.
2. Mean while, make your spicy slaw. Chop all your ingredients very finely, or if you have a food processor you can slice them using that.
3. Once the cabbage, carrot and onions are shredded, add salt and put them into the colander for about 20mins or so to remove excess water.
4. Once all the excess water is drained, put shredded vegetables into a large mixing bowl and add ginger, sugar, pepper, fish sauce, lime juice, orange juice and chilli to taste.
5. For the avocado, crush it with a fork until almost smooth and then stir in the stir in the rest of the ingredients.
6. Arrange the baked sweet potato, spicy slaw and crushed avocado on the tortilla, top with some plain yogurt and then roll up.


baked sweet potato tortilla, perfect for a packed lunch

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  • Karen Seaman April 13, 2013 at 1:02 am

    Sweet potato tortilla