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Sweet Potato Hummus Veggie Tortillas

Servings 4

Ingredients

cassava tortillas

  • 3/4 cup cassava flour
  • 1/4 tsp sea salt
  • 2 Tbsp extra virgin olive oil
  • 1/3 cup warm water or more to achieve a workable dough
  • 2 pieces parchment paper

sweet potato hummus

  • 2 cups cooked chickpeas
  • 1 lemon juiced
  • 2 medium to large sweet potatoes
  • 1 1/2 tsp ground cumin
  • 1/4 tsp Himalayan sea salt
  • 3 Tbsp extra virgin olive oil
  • 2 cloves garlic

pickled red onions

  • 1 large red onion sliced thinly
  • 1 cup raw apple cider vinegar
  • 1/2 cup water
  • 1 Tbsp coconut sugar
  • 1 1/2 tsp Himalayan sea salt
  • 1 tsp whole black peppercorns
  • 1 bay leaf

other toppings

  • 1 red bell pepper sliced
  • 1 yellow bell pepper sliced
  • 2 cups broccoli florets
  • 1 Tbsp avocado oil
  • handful of cilantro
  • fresh lime juice

Instructions

cassava tortillas

  1. In a bowl, combine flour and sea salt. Add olive oil and water. Knead with your hands until combined well. Add more water, if needed. Divide into 6 balls.

  2. On one piece of parchment paper, put a dough ball. With the heel of your hand, flatten ball into a disc. Place the other piece of parchment paper on top of the dough and roll into a thin tortilla. Repeat 5 more times to make 6 tortillas in total.

  3. Heat a cast iron skillet (or any kind of skillet) over medium high heat. Place the tortilla on the dry skillet. Cook until browned, about 1 minute. Flip and cook on the other side for another minute or so. Repeat for each tortilla.

sweet potato hummus

  1. Preheat oven to 400F.

  2. Scrub sweet potatoes well and poke holes with a fork. Roast for 45 minutes to 1 hour, depending on the size of your sweet potato.

  3. Cut the sweet potatoes in half lengthwise and scoop out flesh. Put flesh into a food processor.

  4. Add the remaining ingredients and process until smooth.

pickled red onions

  1. Put all ingredients in a mason jar and allow to sit in the brine for 24 hours.

veggies

  1. Preheat oven to 400F.

  2. Toss veggies with 1 Tbsp avocado oil and sea salt, to taste.

  3. Lightly roast veggies for around 10 minutes.

assembling

  1. On top of each cassava tortilla, put a generous scoop of sweet potato hummus, roasted veggies, pickled red onions and fresh cilantro. Top with a squeeze of lime juice.