Roasted Lentil and Sweet Potato Wrap With A Green Cashew Sauce

This is one of my favorite wraps to make for lunch. It is the ultimate “glow from within” wrap. This wrap contains everything you need such as protein, fiber, healthy fats, antioxidants, Vitamin C and more to support your energy, skin health, digestive health, immune health and more.

This wrap contains ingredients like lentils and cashews which are good sources of protein, healthy fats and fiber. Lentils are one of the best sources of plant based protein and they are high in fiber as well as antioxidants. These ingredients can support satiety as well as support muscle health, digestive health, glowing skin and more.

I included sauerkraut in this recipe which can help support digestive health. A healthy gut microbiome is key to achieving that healthy natural glow and better energy.

One of my favorite parts of this wrap is the green cashew sauce. It’s so simple yet it is delicious and nourishing. I love adding greens to sauces because they help you to get in more fiber, Vitamin C and chlorophyll. Adding greens to sauces is such a great way to sneak in more benefits. I promise you won’t be able to taste the spinach. My toddler devoured this sauce! He ate it with a spoon and used it as a dip for tofu!

I highly recommend adding fresh cilantro to the wrap. This adds more flavor and detoxifying benefits. Enjoy!

What you need (makes 3 wraps)
1 15 oz can of cooked lentils drained and rinsed
1 medium sweet potato diced
A few pinches of salt
2 tbsp of cooking oil
1/2 cup raw cashews (option to soak overnight)
1 handful of fresh or frozen spinach
1 tsp garlic powder
1 lemon juiced or 2 tbsp of lemon juice
1/3 cup of water (plus more as needed)
3 large wraps heated according to package instructions
3 large leaves of romaine lettuce or a few handfuls of leafy greens
1/3 cup sauerkraut

Directions: Preheat your oven to 400F. Line a baking sheet with parchment paper. Add the lentils to one side of the baking sheet and the sweet potato to the other side. Evenly distribute the oil and a few pinches of salt over the lentils and sweet potato. Toss and place in the oven for 25 minutes. Meanwhile add the cashews, lemon juice, spinach, a few pinches of salt, garlic powder and water to a high speed blender or food processor. Blend until smooth. Add more water to thin as needed. Add more salt to season as needed. Remove the roasted lentils and sweet potato from the oven. Lay your wrap down on a plate. Add 1 lettuce leaf or a small handful of leafy greens, 1/3 of the lentils, 1/3 of the sweet potatoes, 2-3 tbsp of the green cashew sauce and a few tbsp of sauerkraut. Roll up your wrap and enjoy immediately.

To serve this the next day, store the lentils and sweet potatoes together in a glass container. Store the sauce in a separate glass container. Just assemble your wrap the morning of if you are packing lunch or assemble at the time of eating.