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Dinner recipe · from the recipe book

Roasted Sweet Potato Chickpea Lettuce Wraps

Crisp romaine cups hold cumin-roasted sweet potato, cauliflower and crunchy chickpeas under a cool, tangy avocado-lime sauce.

Roasted Sweet Potato Chickpea Lettuce Wraps

Ingredients

  • 4 medium500 gSweet potatoespeeled and cut into 1/2-inch cubes
  • 3¾ cups florets400 gCauliflowercut into small florets
  • 1 can, drained254 gChickpeas, canned, drained and rinsedpatted dry
  • 1 medium110 gRed onionhalf cut into wedges, half finely diced
  • 2 tbsp27 gOlive oil
  • 2 tsp4 gGround cumin
  • 1¾ tsp4 gPaprika (sweet or smoked)smoked
  • ¾ tsp2 gGarlic powder
  • ¾ tsp4 gSaltdivided
  • ½ tsp1 gBlack pepper
  • 1 whole201 gAvocadopitted and scooped
  • 1 container (6 oz)170 gPlain Greek yogurt, nonfat
  • 1 lime, juiced44 gLime juicedivided
  • 1 cup chopped16 gFresh cilantrochopped, divided
  • 1 clove3 gGarlicpeeled
  • 2 tbsp30 gWater
  • 6⅓ cups chopped300 gRomaine lettuceseparated into whole leaves
  • ¼ cup30 gPumpkin seeds (pepitas)

Steps

  1. Preheat the oven to 425°F (220°C) and line a large sheet pan with parchment.
  2. Prepare the vegetables first: cube the sweet potato, cut the cauliflower into florets, pat the chickpeas dry, cut half of the red onion into wedges and finely dice the other half.
  3. On the sheet pan, toss the sweet potato, cauliflower, chickpeas and onion wedges with the olive oil, cumin, smoked paprika, garlic powder, black pepper and three-quarters of the salt. Spread in a single layer.
  4. Roast 30 to 35 minutes, stirring halfway, until the sweet potato is tender and browned and the chickpeas are crisp.
  5. While it roasts, make the avocado sauce in a blender: blend the avocado, Greek yogurt, garlic, half of the lime juice, half of the cilantro, the water and the remaining quarter of the salt until smooth.
  6. Toast the pumpkin seeds in the oven on a small tray for the last 5 minutes of roasting, until they puff and pop.
  7. Toss the hot roasted vegetables with the remaining half of the lime juice.
  8. Spoon the roasted vegetables into the romaine leaves, drizzle with the avocado sauce, and top with the diced red onion, the remaining half of the cilantro and the toasted pumpkin seeds. Serve right away.

Contains: Milk.

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Saved in the Every Helping recipe book on October 24, 2026.

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