Sweet Potato wraps
Sweet potato Wraps — Serves 3–4
Ingredients
- 2–3 large sweet potatoes (kumara), thinly sliced (3–4 mm)
- 1–2 cups shredded mozzarella
- Olive oil spray or 1–2 tbsp olive oil
Salt & Pepper “TikTok” seasoning (or mix the following)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp poppy seeds
- 1 tsp hemp seeds
- 3/4 tsp salt
Meat mince version
- 800g-1kg mince (beef, chicken or lamb)…vege optional available below
- 1 can (400–425 g) chopped tomatoes
- 1/3 cup tomato paste
- 1/4cup coconut aminos (or soy/tamari)
- 1/2 tbsp maple syrup (optional for sweetness)
- 1 tbsp smoked or sweet paprika
- 1 tbsp dried oregano
- 1–2 cloves garlic, crushed (or 2 tsp garlic powder) + 1/2 tsp crushed garlic for sauce
- Salt & black pepper, to taste
- 1 × 425 g can brown lentils, drained and rinsed (optional added fibre component)
- 2–3 cups baby spinach, finely chopped
(Add any extra veges you like to this mix to really pump up the nutrient density).
Optional lentil–tofu mince (meat alternative)
- 1 cup cooked lentils (or 1 × 400 g can, drained)
- 200 g firm tofu, crumbled
- 1 small onion, finely chopped (or 1 tsp onion powder)
- 1 garlic clove, minced (or 1 tsp garlic powder)
- 3 tbsp tomato paste
- 2 tbsp coconut aminos or tamari
- 1 tsp smoked paprika
- 1 tbsp olive oil
- Salt & pepper
Toppings / assembly
- 1 ripe avocado, sliced or mashed with a little lemon juice
- 1/2 cup cottage cheese mixed with 1/4 cup Greek yoghurt
- Handful leafy greens (spinach, coriander or mixed)
- Gherkins, roughly chopped (optional)
Method
1. Preheat oven to 180°C (fan 160°C). Line a large baking tray with baking paper.
2. Arrange sweet potato slices in a single, slightly overlapping layer to form a rectangle base.
3. Sprinkle 1–2 cups mozzarella over the slices. Evenly sprinkle the Salt & Pepper seasoning mix (or homemade mix).
4. Bake for 20 minutes at 180°C or until sweet potato is tender and cheese is melted and bubbly.
5. While sweet potato bakes, make your mince choice:
- Meat mince: In a large pan, brown mince. Add chopped tomatoes, tomato paste, coconut aminos, maple syrup, paprika, oregano, garlic and salt/pepper. Stir in (optional) drained brown lentils and chopped spinach. Simmer 5–8 minutes until combined and thickened.
- Lentil–tofu mince (meat alternative): Heat 1 tbsp oil, sauté onion 4–5 minutes, add garlic 30 sec, add crumbled tofu and cook 3–4 min. Stir in lentils, tomato paste, coconut aminos, smoked paprika, salt & pepper; heat 3–4 minutes. Remove from heat.
6. Remove baked sweet potato from oven. Let sit 4–5 minutes. Carefully flip the whole sweet potato + cheese layer and place it cheese-side down onto fresh baking paper (so the cooked sweet potato side is now up).
7. On one long side of the exposed sweet potato, layer fillings: avocado (cover half the width), then spread cottage cheese + yoghurt, add a layer of your chosen mince, then sprinkle leafy greens and chopped gherkins or any other veges you like.
8. Fold the empty side of the sweet potato base over the fillings so the mozzarella cheese side faces up. Press gently to seal.
9. Serve warm.
Tips
- Keep slices overlapped tightly so the base holds together.
- Swap cottage cheese/yoghurt for hummus or tzatziki if preferred.
- Use powdered garlic/onion to speed up the lentil–tofu version (1–1.5 tsp each).
Enjoy! Xx
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6 ingredient grain free bread
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Ingredients
-
1 ¾ cup buckwheat groats 300 grams
-
2 tablespoons psyllium husks* 16 grams
-
2 tablespoons chia seeds 26 grams
-
1 cup water 230 ml
-
3 tablespoons olive oil 45 ml
-
2 teaspoons baking powder
-
½ teaspoon sea salt
-
Seeds for topping optional
Instructions
-
Soak the buckwheat in enough water to cover, for at least two hours but not over 8. You just want them to be soft enough to crush with your fingertips. Once they have soaked, rinse well. The buckwheat will be kind of slimy so rinse very well and let drain.
(1 ¾ cup buckwheat groats)
-
Meanwhile, combine the psyllium and chia with the water, stirring to combine. Let sit for about 10 minutes until thick.
(2 tablespoons psyllium husks*, 2 tablespoons chia seeds, 1 cup water)
-
In a food processor or high-speed blender, add the soaked buckwheat, psyllium gel, oil, baking powder, and salt. Puree until the mixture is sticky and most of the grains have been pureed to a mush. If you are using a blender, you may need to remove it from the base and stir it a couple of times.
(3 tablespoons olive oil, 2 teaspoons baking powder, ½ teaspoon sea salt)
-
Scoop the mixture into a parchment-lined loaf pan. Flattening the top with the back of the spoon to make sure it's evenly spread out. Top with seeds if desired. Bake at 160°C (320°F) for 90 minutes.
Seeds for topping -
Let the loaf sit for a few minutes before removing from pan. Let cool on a wire rack. Wait until the loaf is entirely cool before slicing. The loaf can be wrapped and stored in the refrigerator for up to a week, or sliced and frozen