Anti-Inflammatory Chickpea And Cauliflower Wrap With A Smoky Lime Cashew Sauce

Cook once and eat twice has been my motto the past few years. The idea is simple- you take the time to batch cook or prep a meal, whether it’s a salad or roasted veggies/protein, and eat for days. This can help you extend your healthy eating plans past day one and it can take out the guess work during the week to eliminate stress.

One of my favorite things to prep is a big batch of roasted veggies and beans with anti-inflammatory spices. Just store them in a glass container in the fridge and top on a wrap, over quinoa or over a salad. It’s easy, healthy and delicious.

For this recipe, I made a smoky cashew sauce. It pairs perfectly. However you can use a simple lemon and tahini sauce which would pair just as good with less effort.

When making this I used half a cauliflower. The other half I usually save to make a curry the same week or I freeze for later use. Feel free to double this recipe if you’d like to have even more leftovers!

What you need (serves 2):

1/2 of a cauliflower diced
1/3 of a red onion thinly sliced
1 15 oz can chickpeas, drained and rinsed
1 tsp garlic powder
1/2 tsp smoke paprika
1/4 tsp turmeric
1/2 tsp ground cumin
A few pinches of salt (about 1/4 of a tsp)
Fresh ground black pepper
2 tbsp cooking oil like avocado oil
2 large tortillas warmed according to package instructions
Optional toppings such as chopped lettuce, avocado, fresh herbs like cilantro

Smoky Lime Cashew Sauce

1 cup cashews (soak in hot water for 15-20 minutes if you don’t have a high speed blender)
The juice from 2 juicy limes
1/4 tsp garlic powder
1/2 tsp smoke paprika
3/4 cup water
Salt to taste

Directions:

    1. Preheat your oven to 415F. Line a baking sheet with parchment paper.

2. Add the cauliflower, onion, chickpeas, salt, pepper, garlic powder, turmeric, paprika, ground cumin and oil to the baking sheet. Toss and place in the oven for 25 minutes.

3. Meanwhile, in a blender combine the ingredients for the Smoky Lime Cashew Sauce. Blend until smooth and add water gradually as needed to thin. The sauce should be smooth, creamy and pourable but not watery.

4. Begin Assembling your wrap with the optional ingredients, roasted veggies and the sauce. Wrap and enjoy!

Feel free to skip the wrap and enjoy this as a grain bowl or salad.

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