Roasted Purple Sweet Potatoes In a Tasty Wrap Sandwich, Fuel Your Fire
Now that the Thanksgiving stuffing and pie are all gone, it can feel as if the month before Christmas is all about shopping. But I put it to you, you still have to eat. And nothing fuels you for a round of retailing like root vegetables. Don’t get scattered and stressed. What you need is the grounding energy of some earthy roots to keep your feet on the ground.
Roast a Pan of Roots for Easy Wrap Sandwiches
This year I came across some Stokes Purple Sweet Potatoes, which are startlingly, gorgeously purple. Not some poetic pale lilac, mind you, but full on violet. I’ve written about Stokes Purples before here.
These color drenched tubers create a pretty dramatic dish, no matter what you do with them. So, since I had some various roots around from my big Thanksgiving cooking session, I thought it would be fun to roast them up with some roots and tofu for an easy to pack wrap sandwich.
Any sweet potato will work in this recipe, so if you can’t find the purples, grab some Garnets or whatever colorful sweet potato your store carries. From there on, it’s just a process of peeling and cubing. A good moment to practice mindfulness, as you peel and chop, and let all your other thoughts drop away. Practice a little kitchen meditation. Breathe.
Mindful Cooking and Mindful Eating
You’ll be glad, when you have these portable, easy wrap sandwiches to tuck in your bag on the way out the door. The focus that you put into making this nourishing food will be well worth it, when you sit down to enjoy the fruits of your labor. Promise me there will be no food court episodes at the mall. There’s nothing good there. Mindless eating gives you all the pain and none of the pleasure.
Tofu is fantastic in this, as it gets crispy on the edges while the veggies become tender, and it all marries in a sweet, savory, sage-kissed riot of flavor and color.
If you are in the mood for tempeh, that would work, too.
You May Just Want This Pate on Everything
Once the caramelized, concentrated vegetables were out, I craved some salty, umami-rich spread to hold it down. Walnuts, red miso, and parsley came together in an instant in the food processor, giving me the perfect pate for the veggies. With a hint of Japanese traditional flavors, this one is a winner, you’ll want to spread it on all your sandwiches, not just the wraps.
A sprinkling of fresh, light mixed greens and a drizzle of hot sauce made it all complete. I now had wraps for dinner and a lunch, ready to stoke the fires on the cold, wet days ahead.
Roasted Purple Potato and Tofu Wrap with Miso Walnut Pate
Just crank the oven and toss some cubed veggies and tofu in a roasting pan. It all comes together in the oven, and the pate sets it off just so.
3 cups cubed purple sweet potatoes
1 cup cubed parsnips
1 large carrot, sliced
1 10 ounce extra firm tofu, cubed
8 large garlic cloves, peeled
3 tablespoons fresh sage leaves, minced
3 tablespoons extra virgin olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup walnuts
1/2 cup red miso
1/4 cup fresh parsley
4 9-inch whole wheat tortilla
Preheat the oven to 400 F. Combine the cubed vegetables, tofu, garlic, sage, and oil in a large roasting pan, and sprinkle with salt and pepper. Toss to coat. Roast, covered, for 20 minutes, then stir, scraping the bottom with a metal spatula, and roast uncovered for 20 minutes longer. Let cool.
To make the pate, place the walnuts in the food processor bowl and grind to a paste. Add the miso and parsley and process to a smooth paste.
Spread about 3 tablespoons of the pate on each tortilla, top with vegetables and tofu, and mixed greens drizzle with Sriracha as desired. Serve.