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Ariso is a food transparency and personalized recommendation platform. We pride ourselves in helping people make the right food choices.

Why should I trust Ariso?

Ariso’s recommendations are curated and vetted by a team of nutrition experts so, they are completely unbiased and credible.

How should I find what’s good for me and what isn’t?

Simply search for a food item/scan its barcode, and you’ll know whether it is clean. If you want to know what’s good for your well-being, download our app, create a profile with us, and then search or scan for food items.

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Recipe

Roasted Sweet Potato & Chickpea Wraps

Recipe By:

Ariso Recipes

Roasted Sweet Potato & Chickpea Wraps

Name: Roasted Sweet Potato & Chickpea Wraps
Prep time: 5
Cook time: 25
Total time: 30
Cuisine: International
Ingredients: Salt,Olive Oil,Chickpeas,Spinach,Lemon Juice,Garam Masala,Cilantro,Sweet potato, brown skin (Ipomoes batatas),Garlic, big clove (Allium sativum),Cumin seeds (Cuminum cyminum),Red Onion,Greek Yogurt,Wheat Pita Pocket

Last update date: February 12, 2024

Savor the goodness of Roasted Sweet Potato & Chickpea Wraps. Tender sweet potatoes and chickpeas, roasted with aromatic spices. Toss with spinach and stuff it all into whole wheat pita pockets. Top with creamy garlic yogurt sauce and fresh cilantro for a satisfying, flavorful meal.

Total Time:

30 minutes.

Cuisine:

International

Ariso Intelligence

Looks Clean

All Ingredients used are safe and clean.

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Ingredients

Serving:

6

1

2

3

4

5

6

7

8

9

10

Sweet Potato

2.0 piece

Chickpeas

15.0 ounce

Red Onion

1.0 piece

Olive Oil

3.0 tablespoon

Garam Masala

2.0 teaspoon

Salt

0.5 teaspoon

Garlic Cloves

2.0 piece

How To Cook?

1

Preheat the oven to 400ÔøΩf (200ÔøΩc). place the sweet potatoes in a large microwave-safe bowl and microwave, covered, on high for 5 minutes. stir in the chickpeas, red onion, 2 tablespoons of olive oil, garam masala, and 1/4 teaspoon of salt, making sure the potatoes and chickpeas are coated evenly with the spices and oil.

2

Spread the potato mixture onto a 15x10x1-inch baking pan. roast in the preheated oven until the sweet potatoes are tender, about 15 minutes. allow the mixture to cool slightly.

3

In a small microwave-safe bowl, combine the garlic cloves and the remaining tablespoon of olive oil. microwave on high until the garlic is lightly browned, approximately 1 to 1 1/2 minutes. remove from the microwave and stir in the greek yogurt, lemon juice, cumin, and the remaining salt.

4

Toss the roasted potato and chickpea mixture with the spinach. spoon the mixture into the whole wheat pita pockets. top with the garlic yogurt sauce and sprinkle with cilantro.

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