For lunch today we were treated to a healthy wrap over flowing with tomato, rocket, cashew mayo, quinoa patties and topped off with beetroot salsa. We loved it so much we couldn't wait to share it with you!
Quinoa & Sweet Potato Patty Wrap with Cashew Mayo and Beetroot Salsa
ingredients
Quinoa Sweet Potato Patties
- 1 sweet potato grated
- 1 brown onion chopped
- 2 cloves garlic
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp salt
- ½ cup cooked quinoa (unwashed)
- ½ cup chickpeas (cooked)
- 1 tsp ground flaxseed (mixed with 2 tsp water)
- 1 tbs Coconut Oil see product
Beetroot Relish
- 2 large beetroot
- 1 brown onion
- 1 tbs mustard seeds
- 1/3 cup vinegar (red wine)
- 1 tsp cumin seeds
- 1 tsp salt
- 1 tbs olive oil
- 1 tbs Coconut Sugar see product
Cashew “Mayo”
- ⅓ cup raw Cashews
- 1 tbs vegan dijonaise
- 1 tbs vinegar
- ¼ cup olive oil
- ½ tsp salt (if desired)
- Cracked pepper to taste
Salad
- Lettuce
- Bunch of mint
- Bunch of parsley
- Rocket
- Sliced tomato
- Olive oil and salt to taste
method
- Step 1Cook down the sweet potato, spices, onion, and garlic until soft.
- Step 2Add the rest of the ingredients and mix well.
- Step 3Form into balls and press into patties.
- Step 4Bake in a moderate oven on baking paper for 15 minutes.
- Step 5Boil beetroot until tender and set aside to cool.
- Step 6Temper spices and add oil, brown onion and Coconut Sugar and cook until soft.
- Step 7Take off the heat and add beetroot and vinegar and blend to the desired consistency.
- Step 8Blend all mayo ingredients until smooth and add water to create the desired consistency.
- Step 9Chop salad ingredients and drizzle with olive oil and salt.
- Step 10Spread “mayo” on flat bread, fill with salad, add patties and a generous dollop of relish.
- FAVOURITE 8
- Comments 0
More Recipes
Subscribe to Our Mailing List