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Tahini Roasted Veggie Wrap

This tahini wrap is Mediterranean inspired and is so delicious! You can make a big batch of this ahead of time and store in the refrigerator for weekly meal prep made easy. Also, this a tahini dressing can be added to so many different recipes like Buddha bowls, salads, falafels, and much more!

This is also a perfect on the run food as most wraps are, so you can wrap this up in some aluminum foil, or plastic wrap and take it along with you to work, for errands or anything you wish! Also, works great packed into lunch boxes!

Tahini Roasted Veggie Wrap

Click here for printable recipe

Servings: 4 wraps

Prep time: 20 minutes

Cook time: 30 minutes

Total time: 60 minutes



2 cups lentils, cooked

Zest of one lemon

2 tbsp fresh lemon juice

1/4 cup fresh parsley

1/4 cup fresh mint


2 medium sweet potatoes, peeled and chopped into 1/2-inch cubes

1 large bunch broccoli, chopped into florets

1 red bell pepper, roughly chopped

1 tbsp extra virgin olive oil

Fine sea salt and freshly ground black pepper


1/2 cup tahini

1/3 cup freshly squeezed lemon juice

2 medium cloves of garlic

1/2 tsp fine sea salt

Freshly ground black pepper

1 tbsp extra virgin olive oil

1/4 cup water

Recipe starts at 1:58


Add 2 medium sweet potatoes, peeled and chopped into 1/2 pieces onto a baking tray along with 1 broccoli bunch cut into small florets, and 1 bell pepper, chopped. Drizzle on some olive oil , salt and pepper and massage to coat. Bake at 400 degrees Farigheight. For 30 minutes or until sweet potato is fork tender.

Next add 2 cups of cooked lentils, into a large bowl, along with the zest of 1 lemon, 2 tbsp fresh parsley, and 2 tbsp fresh mint, optional and mix.

To make the tahini dressing simple add some tahini into a small bowl, fresh lemon juice, small garlic clove, ground black pepper, a drizzle of olive oil and some water to thin it out. Once veggies are done roasting add to the lentil mix. Grab your favorite tortilla wrap, spread hummus, add filling, and drizzle on the tahini dressing. Wrap by folding the sides in, bring the bottom up, tuck in all the filling, Roll and ENJOY!

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Veggie Rose

I'm Rose: a mom, wife and chef. My family and I moved to Miami a year ago, from Philly. Cooking is my jam and sharing food with those I love makes me happy. I love outdoor sports and food photography.

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Rose Alvarez 

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