Vegetables Wraps With White Bean Pesto

Makes 8 wraps
Total Time
45 Minutes
150g (5½ oz) of beetroot (beets), diced
150g (5½ oz) of sweet potato, diced
1 tbsp of coconut aminos
¼ tsp of salt
¼ tsp of garlic powder
To serve
8 mountain bread wraps
½ cup of white bean pesto
20g (¾ oz/1 cup loosely packed) of rocket (arugula)
75 g (2¾ oz) tomatoes, diced
1 avocado, diced
Step 1

Preheat the oven to 200°C (400°F) fan‑forced. Line a baking tray with baking paper.

Step 2

Spread the beetroot and sweet potato out on the tray, sprinkle with the coconut aminos, salt and garlic powder. Place in the oven to roast for 30 minutes.

Step 3

Heat a sandwich press or non-stick frying pan on medium heat.

Step 4

Assemble the wraps by overlapping two pieces of mountain bread and spreading with white bean pesto. Add the rocket, tomato and avocado. Fold the opposite edges over and roll to enclose all the fillings. Place in the sandwich press or press down with a spatula in a non-stick frying pan. Cook on both sides for a few minutes each. Slice in half and serve

Recipe courtesy of Whole by Harriet Birrell (Hardie Grant, £25) Photography © Nikole Ramsay

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