Sweet potato wrap with vegetables
by Tavolino
A healthy, gluten-free alternative to classic wraps, where thin sweet potato slices serve as the wrap base. Filled with savory smoked tofu and fresh vegetables, it is a light and nutritious dish.
Ingredients
- Sweet potato 1
- Vegan shredded cheese 100 g
- Olive oil a splash
- Salt to taste
- Pepper to taste
- Vegan herb cream cheese as desired
- Lettuce as desired
- Smoked tofu 1 serving
- BBQ seasoning as desired
- Tomatoes as desired
- Cucumber as desired
- Onions as desired
Preparation
- 1
Preheat the oven to 160 °C fan-assisted.
- 2
Peel the sweet potato and slice it into thin rounds using a mandoline.
- 3
Arrange the slices on a baking sheet lined with parchment paper, overlapping them like roof tiles.
- 4
Brush the sweet potatoes with a little olive oil, season with salt, and sprinkle with 100 g of vegan shredded cheese.
- 5
Place the tray in the oven for 20 minutes.
- 6
Meanwhile, dice the smoked tofu or cut it into strips.
- 7
Sauté the tofu in a pan with a little oil and BBQ seasoning until crispy.
- 8
Chop the lettuce, tomatoes, cucumber, and onions.
- 9
Remove the finished sweet potato wrap from the oven, let it cool briefly, and carefully flip it over.
- 10
Spread the wrap with vegan herb cream cheese.
- 11
Top with the fried tofu and the prepared vegetables.
- 12
Roll up or fold the wrap and serve.