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.