Vegan Recipe: Roasted Root Vegetable Wrap

A few weeks ago I ordered a wrap for lunch at restaurant called The Farmhouse Kitchen in West Reading. It was filled with roasted beets and it was delicious. I would have never thought of putting beets in a wrap. I was inspired by this. I wanted to give it a try at home and put my own spin on it. This is what I came up with. I’m very happy with the results of this recipe. 

Vegan Recipe: Roasted Root Vegetable Wrap

Ingredients

~ 4 kale leaves
~ 4 wraps

(for the root vegetables)
~ 3 beets peeled and cut into one inch cubes
~ 3 parsnips peeled and cut into one inch cubes
~ 2 tablespoons olive oil
~ 2 tablespoons pure maple syrup
~ pinch of sea salt

(for the quinoa salad)
~ 1/2 cup quinoa
~ 1 cup water
~ pinch of sea salt
~ 1/2 cup pumpkin seeds
~ 1/2 cup dried cranberries

(for the vinaigrette)
~ 1 heaping tablespoon dijon mustard
~ 1 1/2 tablespoon pure maple syrup
~ 1 1/2 tablespoons red wine vinegar
~ 1 tablespoon lemon juice
~ 1/2 cup olive oil
~ 1 garlic clove
~ pinch of sea salt and pepper

Vegan Recipe: Roasted Root Vegetable Wrap
Vegan Recipe: Roasted Root Vegetable Wrap
Vegan Recipe: Roasted Root Vegetable Wrap
Vegan Recipe: Roasted Root Vegetable Wrap
Vegan Recipe: Roasted Root Vegetable Wrap

Instructions

~ coat the beets and parsnips in olive oil and a pinch of sea salt
~ roast beets and parsnips at 450 degrees for 30 to 45 minutes or until fork tender
*note: Keep the beets and parsnips separated or the beets will make the parsnips turn pink.
~ drizzle the root vegetables with maple syrup for the last 10 minutes of roasting
~ while the vegetables are roasting make the quinoa salad and vinaigrette
~ cook quinoa on the stove top with water and sea salt until all of the water is absorbed
~ transfer quinoa to a mixing bowl and add pumpkin seeds and dried cranberries
~ make the vinaigrette by whisking together all of the vinaigrette ingredients
~ pour vinaigrette over quinoa, pumpkin seeds, and cranberries
~ stir and let sit a few minutes to until the quinoa salad absorbs all of the dressing
~ to serve, lay kale leaf on wrap, spoon on the quinoa salad and roasted root vegetables, roll up and eat

This can also be served cold and it is just as yummy.

Vegan Recipe: Roasted Root Vegetable Wrap