Sweet Potato Pita Wraps with Golden Raisins and Shaved Vegetable Salad
The sweet-and-smoky combination of roasted sweet potato, golden raisins, and earthy cumin makes for a killer pita filling. A little creamy hummus holds all that deliciousness in place. We've rounded out the plate with a crisp and refreshing shaved vegetable salad to boot.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Whole Wheat Pitas
(Contains Tree Nuts)
Not included in your delivery
Roast the sweet potato: Preheat the oven to 400 degrees. Peel and dice the sweet potato into ½-inch cubes. Toss the sweet potato on a baking sheet with 1 tablespoon olive oil and a pinch of salt and pepper. Place in the oven for about 20 minutes, until caramelized and soft
Prep the ingredients: Halve, peel, and finely chop the red onion. Quarter the grape tomatoes. Mince or grate the garlic. Chop the mint. Zest and halve the lemon.
Shave the vegetables: Peel the carrot and cucumber. Using a vegetable peeler, shave the carrot and cucumber into ribbons lengthwise. Discard the inner cores.
Heat 1 tablespoon olive oil in a medium pan over medium heat. Add the onion and cook, tossing, for 4-5 minutes, until soft. Add the garlic and cumin and cook for 30 seconds, until fragrant. Add the raisins to the pan. Season with salt and pepper
Once tender, toss the roasted sweet potatoes with the onion mixture and cook, tossing, for 2-3 minutes. Stir in the almonds.
Assemble the shaved vegetable salad: In a medium bowl, toss together the cucumber, tomatoes, carrot, lemon zest, mint, 1 tablespoon olive oil, a squeeze of lemon, and a pinch of salt and pepper. Toss to combine.
Halve the pitas and spread with hummus, then fill with the sweet potato mixture. Serve the shaved vegetable salad to the side and enjoy!