Hearty, satisfying, and deliciously wholesome, these Mexican Quinoa And Sweet Potato Kale Wraps are a lunch worth slowly savoring.
As much as I love to cook, when it comes to weekday lunches, I’m all about ease. A few slices of bread topped with hummus and grated carrots or beets, a bowl of cold soba noodles with chopped green onions and a sprinkling of sesame seeds, or a ready-made salad from the health food store is pretty much the extent of it. Yes, I have the privilege of working from home, but that doesn’t mean time is always on my side and I can afford to hang around in the kitchen making elaborate meals.
Luckily, the slower-paced weekends allow me plenty of time to give my culinary creativity free rein and really focus on making lunch dishes that are both nutritious and delicious. And the inspiration usually starts at my Saturday morning farmers’ market.
Now that summer has given way to autumn and the stalls are lined with a rainbow of colorful root vegetables and crisp leafy greens, that inspiration comes easy. Last weekend, for example, I came home with the makings for these Mexican-inspired wraps. Picture this: vibrant kale leaves filled with fluffy quinoa studded with spicy jalapeño; crisp, roasted chickpeas; and golden nuggets of smoky, perfectly spiced sweet potato. Plus, a simple vinaigrette made with mouth-puckering lime juice and a touch of honey for sweetness as the crowning glory. Yes, you’ll need a little time to put this beauty of a meal together, but your efforts will be rewarded. This is exactly the kind of food that’s guaranteed to add color to those bleak autumn days.
Tasty variations
As much as I enjoy these wraps, I love tweaking the recipe and coming up with tasty variations. Sometimes I’ll replace the sweet potato with pumpkin, parsnips, or rainbow carrots, for example. If I’m out of quinoa, brown rice, pearl barley, bulgur, or spelt will do the trick. And although chickpeas are one of my favorite sources of plant-based protein, cubed and sautéed tempeh is also delicious in these wraps. When making the dressing, I’ll pretty much change things up every time. I’m especially fond of a mixture of apple cider vinegar, walnut oil, and Dijon mustard.
Looking to add even more flavor? Toss in some chopped-up sun-dried tomatoes, toasted walnuts, or even some tangy crumbled feta. Fresh herbs will also add zest to these wraps. Besides cilantro, you can try flat-leaf parsley or chives.
How do I store leftovers?
For best results, store leftover kale, quinoa, chickpeas, sweet potato, and vinaigrette separately, and assemble the dish shortly before serving. Bear in mind that while the kale, quinoa, sweet potato, and vinaigrette should be refrigerated in airtight containers (they’ll keep for up to 3 days), the chickpeas should only be stored in a jar at room temperature. They’ll still lose some of that freshly roasted crispness, however.
Serving suggestions
Though these wraps are a hearty and satisfying meal on their own, sometimes I’ll pair them with a bowl of soup. They go especially well with this fragrant Garlic Soup or this silky and decidedly autumnal Mushroom And Leek Soup.
As far as I’m concerned, the ultimate way to end a leisurely weekend lunch is with an espresso and a cookie. These melt-in-the-mouth decadent Pumpkin Sugar Cookies With Bourbon-Cinnamon Frosting are just the thing, if you ask me.
Ingredients
For The Chickpeas:
- 1 can reduced-sodium chickpeas (15 1/2 ounces) drained and rinsed
- 1 tablespoon olive oil
- Salt
For The Quinoa:
- 1 cup water
- 1/2 cup uncooked quinoa
- 3 tablespoons jalapeño diced, about 1 large jalapeño
- Salt and pepper to taste
For The Sweet Potatoes:
- 2 cups sweet potato cut into small cubes, about 1 medium sweet potato
- 1 1/2 tablespoons olive oil
- 1/4 cup + 2 tablespoons diced onions
- 2 teaspoons minced garlic
- 1/2 tablespoon smoked paprika
- 1 teaspoon chili powder
- Salt and pepper to taste
For The Vinaigrette:
- 1 tablespoon olive oil
- 1 tablespoon fresh lime juice
- 1 teaspoon honey
- Salt
For The Wraps:
- 4 large kale leaves
- Olive oil
- 4 tablespoons shredded cheddar cheese for garnish
- Cilantro for garnish
Instructions
To Roast The Chickpeas:
- Preheat your oven to 400°F.
- Dry off the chickpeas using a paper towel and pick off any thin skins that come loose. Place the dried chickpeas in a bowl and toss with the olive oil until they are evenly coated. Spread onto a baking sheet and sprinkle with salt.
- Roast the chickpeas for 20 minutes. Give them a good stir and roast them for an additional 10 minutes, until golden and crispy. Set aside.
To Make The Quinoa:
- While the chickpeas roast, bring the water to a boil. Once boiling, stir in the quinoa, diced jalapeño, salt, and pepper. Cover, turn down the heat to low, and cook until all the water is absorbed, about 15 minutes.
To Make The Sweet Potatoes:
- Place the cubed sweet potatoes in a microwave-safe bowl with a little bit of water. Cover and microwave until fork-tender, about 4 minutes. Drain the water and gently dry the sweet potatoes with paper towel.
- Heat the olive oil over a medium heat in a large frying pan. Add the onion and garlic and cook until just golden brown. Then, add the sweet potato, paprika, chili powder, salt, and pepper. Cook until crisp, about 10-15 minutes, stirring every 5 minutes or so.
To Make The Vinaigrette:
- Place the olive oil, lime juice, honey, and salt in a small, microwave-safe bowl and microwave for 10 seconds, just to melt the honey. Mix well and set aside,
To Assemble The Wraps:
- Drizzle the kale leaves with a small amount of oil and gently massage the frilly ends of each leaf.
- Divide the quinoa mixture along the center of each kale leaf, top with the potatoes, chickpeas, cheese, and cilantro. Drizzle with some of the vinaigrette and serve.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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