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Tangy Roast Sweet Potato and Pumpkin Wraps

By: Katrina Butterworth
Tangy Roast Sweet Potato and Pumpkin Wraps

Method

  1. Preheat the oven to 200 degress. In a bowl toss the diced pumpkin with the coconut oil, sliced onion, curry powder, turmeric, fresh garlic and season with salt and pepper. On a lined baking tray spread the pumpkin mix in one layer. Roast for 20 to 30 mins until tender.
  2. Warm the wraps in the oven for 5 mins or in a nonstick pan. In a small seperate bowl mix the cumin and lemon juice into the yogurt.
  3. To prepare the wraps, layer from the bottom with lettuce, avocado, cooked pumpkin, salsa, yogurt and finally coriander.
  4. Eat immediately! Enjoy.. * Salsa recipe can be found in the Happy Hormones recipes.
More about the Author

Katrina Butterworth

Photographer and foodie, equally passionate about both, Katrina combines her love for photography and food. This has allowed her to create some amazing recipes all based around the Happy Hormones eating guidelines of high antioxidant content and alkaline in nature.