I wanted to create a vegetarian version of the BLT Salad Wrap I made last week but I needed a good substitute for the bacon. I roasted quarter-inch discs of sweet potato dusted with smoked paprika, a bit of Hungarian hot paprika, and bit of cumin. I over-cooked them slightly at 425°F for about 18 minutes per side so the edges developed some (very bacon-like) tooth. When you consider the difference in calories, fat, fiber, guilt, and overall deliciousness, I honestly prefer this version of the BLT any day.
I know what you’re thinking – I’m nuts and nothing can compare to bacon. I’m not going to disagree with you there. There’s something magical about the simplicity of bacon, lettuce, and tomato. Unfairly, this Roasted Sweet Potato Wrap has a few more ingredients, like bell peppers, avocado, and lime juice. I’ve found that most thoughtful dishes lacking meat products have this unfair advantage of fresh, crisp, bright, and texturally diverse ingredients that cost way less than meat. Most unfairly, you can eat like three of these things and your cholesterol will probably go down. That’s totally cheating.
If you’ve read this far, I bet you like your veggies as much as me. You’re going to try this and you’re going to make it part of your weekly snacks. Mix up the ingredients! Try some shredded carrots or cabbage. Instead of lime juice try lemon juice or creamy horseradish. Maybe go old school and match up your Smokey Roasted Sweet Potatoes with iceberg lettuce, tomatoes and mayonnaise. Some Japanese Mayonnaise might be pretty great!
Anytime I buy a package of wraps, I grab anything and everything in my fridge to roll up for a snack. It’s too easy not to. Sometimes I just roll a handful of mixed greens, tomatoes, and cucumber with good olive oil and lemon juice. I’m trying really hard to avoid making this a wrap blog but you might see them more than once a month around Eat Up! Kitchen.
Smokey Roast Sweet Potato Wrap
- 2 sweet potatoes
- 1/2 tsp smoked paprika
- 1/2 tsp hot paprika
- 1/2 tsp cumin
- 2 tbs olive oil
- 1 avocado sliced
- sliced green and red bell pepper
- bibb lettuce
- lime juice
- low carb wraps
- salt and pepper to taste
- Preheat oven to 425°F
- Carefully slice sweet potatoes in to 1/4 inch discs. Place in a bowl and coat with olive oil and spices. Distribute on a lined sheet pan with room to breath, bake in batches if needed. Roast for 15-20 minutes per side or until edges are brown. Set aside to cool to room temp.
- Prep the wrap with slices of avocado, bell peppers, bibb lettuce, lime juice and salt and pepper. Add sweet potatoes, wrap and enjoy!
I’m Anthony from Philadelphia. I started Eat Up! Kitchen because I love food. Not just that stuff you eat in the car or have GrubHubbed before you watch Game of Thrones, but the stuff that our history, culture, and tradition are built around.