Keeping on with creative ways to use the apple cider I bought (who knew one ingredient could spark so much damn creativity?) I bring to you this wrap!
It uses the epic-ness that is the farro salad and some of my staples: California avocado, sweet potato and butter lettuce.
Then I made the most delicious yet simple dipping sauce for it.
This is a great lunch or item to make for on the road or on the go! I know you will love.
2 large sweet potatoes, cut into "steak fries"
2 Tbsp melted coconut oil
1 tsp garlic powder
salt and black pepper
4 large flour tortillas
2 cups farro salad
1 large ripe california avocado, pitted, skin removed and sliced
1/2 cup room temp smooth salted almond butter
1/4 cup spiced apple cider (I got mine from Trader Joes)
Pre-heat oven to 450f.
Then on a sheet pan, add the sweet potatoes, oil, garlic powder, salt and pepper. Toss to evenly coat and then roast in the oven for 12-15 minutes until cooked through and brown on one side.
Then gently warm up the tortillas over an open flame or in a pan on the stove. Lay out tortillas and fill each one with 1/4 of the sweet potatoes, farro salad, avocado slices and some butter lettuce. Then roll up into burritos. Cut in half and serve with the sauce.
To make the sauce combined the almond butter (best at room temperature) and the apple cider. Whisk vigorously to combine.
ALSO, if you have been loving my recipes then you I am so excited to share that my first ever cookbook Vegan Buddha Bowls is now available for pre-order. Get your copy at any of the links below.
Barnes & Noble