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Day 8 Lunch: Roasted Veggie & Qunoia Wrap

3/6/2018

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Picture
Ingredients

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
Instructions
  1. Preheat oven to 425 degrees F
  2. Line a baking sheet (I love these Nordic Ware sheets) with tin foil
  3. Drizzle the tin foil with 1 tablespoon olive oil
  4. Lay chopped veggies in a single layer then drizzle with remaining tablespoon of olive oil
  5. Sprinkle veggies with salt, pepper and Italian seasoning then toss to combine, spreading the veggies back out into a single layer once evenly coated
  6. Roast for 20-30 minutes, tossing halfway through to ensure even cooking
  7. While veggies roast, cook quinoa according to package instructions and set aside
  8. Then combine all ingredients for the sauce in a food processor and process until smooth 
  9. Once veggies are done, toss with quinoa (note: you'll have extras of everything)
  10. 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. 
  11. 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
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