Day 8 Lunch: Roasted Veggie & Qunoia Wrap

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