Ingredients
| white sweet potato | 1 |
| cauliflower | 1 small head |
| fennel | 1 bulb |
| white sweet onion | 1 |
| lemon | 1 |
| extra virgin olive oil (EVOO) | 1 tbsp |
| ginger | 1 small cube |
| smoked paprika | 1 tbsp |
| cumin powder | 1 tsp |
| pepper | 1/2 tsp |
| fresh herbs (oregano, thyme, rosemary, etc.) | 3 tbsp |
| butter lettuce | 1 head |
| radishes | 4 |
| pomegranate seeds | 1/4 cup |
| mint leaves | 1 big handful |
| jalapeño | 1 |
| toasted pumpkin seeds | 1/4 cup |
Preparation
- Chop the sweet potato, cauliflower, fennel, and white onion. Combine and place on a baking sheet. Drizzle the EVOO and squeeze the lemon juice on top of the veggies. In a small bowl, combine the smoked paprika, cumin powder, and pepper. Grate the ginger. Sprinkle the seasoning, ginger, and fresh herbs on top of the veggies. Give it a good toss.
- Bake in the oven on 350°F for 45 minutes or until the veggies are tender.
- While baking, finely chop the radishes and mint. Toss together in a small bowl with the pomegranate seeds for the pomegranate relish.
- Wash the butter lettuce and lay out 6-8 leaves for wraps.
- To assemble, add 1/2 cup of roasted veggies, a spoonful of the pomegranate relish, a few slices of jalapeño, and a sprinkle of toasted pumpkin seeds.
- Thinly slice the jalapeño and chop the toasted pumpkin seeds.
Nutrition
- Calories: 738
- Protein: 26.8 g
- Fat: 32.9 g
- Carbohydrates: 100.7 g
- Fiber: 31.4 g