Sweet Potato Pita Wraps with Golden Raisins and Shaved Vegetable Salad

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.