These Kale Wraps are a healthy spin on a lettuce wrap, and are filled with Mexican Quinoa, sweet potatoes and crunchy chickpeas!
You know what I have learned about my life?
I have a massive case of tunnel-vision-it is. Especially when it comes to making food.
One week I’ll be all “MUST MAKE HEALTHY PUMPKIN CHEESECAKE BARS, PALEO CHOCOLATE CHIP COOKIES AND HEALTHY ICE CREAM” and the next I’ll be all “RAW SUMMER ROLL SALAD, MANGO CHICKEN AND ZUCCHINI NOODLES WITH PESTO”
There is no moderation. There is no in-between.
Now, “how is this really a problem?” you ask.
Well, the Hubskerdoodle came home from work last night, hungry as a hamster that has been rolling around in one of those SO adorable and hilarious ball things all day, and has totally worked up a sweat.
P.s I always thought hamster was spelled “hampster” until Microsoft just yelled at me.
Maybe I should have gone to “real’ college instead of Make-up Artistry school.
Anyway. Back to my story.
No. Real. Food.
Food bloggers have really weird diets ya’ll. It was cool at first, but you can really only eat so many brownies for lunch ya know what I mean?
The whole point of my story is tell you that these Mexican Quinoa Kale Wraps were made during a week that I decided to be a normal-eater-person and develop both “real” food AND dessert in one week. But, you’ll have to stay tuned for the sweet part.
Now. Kale. It’s TOTS the new lettuce according to Pinterest, which obviously means Kale wraps > Lettuce wraps right? Right.
Okay okay okay, before we move on, let’s address the elephant in the room. YES, we went Mexican. AGAIN. That’s like 2 this week! Maybe my brainsies did get a little bit extra-messed up in the move. Don’t know. Don’t care.
BUT, when Pompeian sent me a tasting kit of all their oils, and I tried the Extra Light Tasting Olive Oil, it told me that it needed to be paired with my current go-to flavah fiestaaaa, mexican quinoa, to give it that little-bitta-olive-oily-goodness-but-not-too-much-so-we-can-still-keep-the-part-ay-in-full-SWING.
And, when food speaks to you, you listen.
You also make an appointment with a therapist.
But that is neither here, nor there.
To make the innards (did that word disgust you?) of these wraps, some chickpeas have to get a little cozy and get themselves full of roasty-toast-crispety goodness. Then some wee little bits of sweet potato do a little cooked-in-oil dance and get all crunchety-on-the-outside-but-creamy-on-the-inside. Finally, mexican quinoa puts on its fluffy-light-and-spicy pants to top things off.
Did you catch all that texture? ROASTY. TOASTY. CRISPETY. CRUNCHETY. SMOOTH. CREAMY. LIGHT. FLUFFY. QUINOA WEARING PANTS.
The last one was just to see if you’re paying attention. It’s not a texture.
Speaking of pants, go put your skinny jeans on and eat all the Mexican goodness, because these are CHOCK FULL of healthy, nutritious Y-U-M
You don’ even have to wait for Meatless Monday.
I won’t tell.
- For the chickpeas:
- 1 15.5 oz Can Reduced-sodium chickpeas drained and rinsed
- 1 Tbsp Pompeian Extra Light Tasting Olive Oil
- For the quinoa:
- 1 Cup Water
- 1/2 Cup uncooked quinoa
- 3 Tbsp Jalapeno diced (about 1 large jalapeno)
- For the potatoes:
- 2 Cups Sweet potato cut into small cubes (about 1 medium potato, or 300g)
- 1 1/2 Tbsp Pompeian Extra Light Tasting Olive Oil
- 1/4 Cup + 2 Tbsp Onion diced
- 2 tsp Garlic minced
- 1/2 Tbsp Smoked paprika
- 1 tsp Chili powder
- For the vinaigrette:
- 1 Tbsp + 1 tsp Pompeian Extra Light Tasting Olive Oil
- 1 Tbsp + 1 tsp Fresh lime juice
- 1 tsp Honey
- 1 Head of kale
- Pompeian Extra Light Tasting Olive Oil
- Grated Cheddar cheese for garnish
- Cilantro for garnish
- To make the chickpeas:
- Preheat your oven to 400 degrees.
- Dry off the chick peas using a paper towel and picking off any little skins that come off. Place the dried chickpeas in a bowl and toss with the olive oil until they are evenly coated. Spread onto a baking sheetand sprinkle with salt.
- Bake the chickpeas for 20 minutes, and then stir them around. Bake them for an additional 5-10 mins until crispy. Set aside.
- To make the quinoa:
- While the chickpeas back, bring the water to a boil. Once boiling, stir in the quinoa, diced jalapeno and a little bit of salt and pepper. Cover, turn the heat to low and cook until all the water is absorbed, about 15 mins.
- To make the sweet potatoes:
- Place the cubed sweet potatoes in microwave safe bowl with a little bit of water. Cover and microwave until fork tender, about 4 minutes. Drain the water out and set aside.
- Heat the olive oil oil on medium heat in a large pan. Add in the onion and garlic and cook until just golden brown. Then, add in the potato, paprika, chili powder and a little bit of salt and pepper. Mix well and cook until crispy and lightly blackened, about 10-15 minutes, stirring every 5 minutes. You want the potatoes to blacken a little bit, so don't stir them too frequently.
- 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,
- Rip off large leaves of the kale and place them into a bowl. Drizzle with a small amount of oil and gently massage just the "Frilly" ends of each leaf. You don't want to tear the leaf, but you want the "frilly" ends to become softer and go a darker shade of green.
- To assemble: Place a little bit of the quinoa mixture along the center, harder part of a kale leaf and then top with some potatoes, chickpeas, grated cheese, cilantro and drizzle with some of the vinaigrette.
Tips & Notes:
You could also just use lettuce too 🙂
Recipes written and produced on Food Faith Fitness are for informational purposes only.
As part of the #PantryInsiders program, this post is sponsored by Pompeian, but all opinions remain my own.
IF YOU MAKE THIS RECIPE, PLEASE REMEMBER TO TAG @FOODFAITHFIT AND #FOODFAITHFITNESS ON INSTRAGRAM! I LOVE SEEING YOUR RECIPE RECREATIONS! 🙂
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