For the Wrap:
- 1 cup fresh broccoli florets, stems removed and roughly chopped
- 1 red bell pepper, de-seeded and chopped into squares
- 1/2 a medium red onion, chopped into chunks
- 1 parsnip, peeled and chopped into chunks
- 1 medium sweet potato, peeled and chopped into squares
- 1-2 tablespoons olive oil
- Salt and pepper to taste
- 1-2 tablespoons Italian seasoning
- 2 large 100% whole wheat wraps (such as Mission)
- 1 cup cooked quinoa
- 1/4 cup walnut
For the Sauce:
- 3/4 cup cashews
- 1/2 cup water
- 1/4 cup packed cilantro leaves
- 1 tablespoon lime juice
- 1 tablespoon olive oil
- Pinch of salt
- Preheat oven to 425 degrees F
- Line a baking sheet (I love these Nordic Ware sheets) with tin foil
- Drizzle the tin foil with 1 tablespoon olive oil
- Lay chopped veggies in a single layer then drizzle with remaining tablespoon of olive oil
- Sprinkle veggies with salt, pepper and Italian seasoning then toss to combine, spreading the veggies back out into a single layer once evenly coated
- Roast for 20-30 minutes, tossing halfway through to ensure even cooking
- While veggies roast, cook quinoa according to package instructions and set aside
- Then combine all ingredients for the sauce in a food processor and process until smooth
- Once veggies are done, toss with quinoa (note: you'll have extras of everything)
- Take one of the large tortillas, spread with 2-3 tablespoons (more if you like!) of the cilantro lime cashew sauce then top with 1/3 cup veggie & quinoa mixture and 2 tablespoons walnuts. Roll up the wrap. Repeat for the second tortilla.
- Serve with additional cilantro lime cashew sauce as desired.
Recipe: caitsplate.com/roasted-veggie-and-quinoa-wrap-with-cilantro-lime-cashew-sauce/
Source: Cait's Plate