Cauliflower Sweet Potato Chickpea Tikka Wraps with Quick Coconut Chutney. Coconut Chutney makes everything amazing! Easy Weekday Meal. Vegan Soy-free Nut-free Recipe. Can be gluten-free with gluten-free wraps or tacos.
Summer meals are often are simplified versions of some Indian spreads that can be served in hand held form, like wraps, tacos, burritos, burgers etc. These tikka wraps fall perfectly there. The Veggie Tikka or Kebabs that would usually be skewered and grilled, are all put on one baking sheet to bake to crisp. The medley is then served over warm rotis or tortillas dressed in coconut chutney.
This Coconut chutney is easy and addictive. You will want to put it over tacos, burgers and everything. Use seasonal vegetables of choice. Add some hearty greens to marinate and bake/grill. Serve these in tortillas or make a bowl with a generous drizzle of the coconut dressing. Don’t like coconut, use my Mint Cilantro Chutney instead. Make a huge helping of these tikka veggies as the marinade is super flavorful. It’s a super quick Sheet Pan Roasted Veggies + Chickpeas Dinner! Add the baked veggies to any other bowls, over salad, grill into sandwiches, and more this Summer.
More hand held meals from the blog
- Chile Lime Pinto Bean Fajita Tacos. GF This marinade is so good!
- Chipotle Garlic Jackfruit Tacos – GF Easy Instroduction to Jackfruit
- Pulled Butternut Squash Tacos. GF
- Jackfruit Meatballs Tacos – GF So good
- Jamaican Jerk Black Bean Tacos with Corn Salsa GF
- Barbacoa Mushroom Tacos. GF – Add other veggies or chickpeas/beans!
Reading: This past weekend we helped a bit with a fundraiser for the Food Empowerment Project. FEP seeks to create a more just and sustainable world through food choices. They focus on finding choices that reflect a more compassionate society by spotlighting child labor, abuse of animals on farms, depletion of natural resources, unfair working conditions for produce workers, the unavailability of healthy foods in communities of color and low-income areas, environmental impact and more.
From chocolate that comes from the worst forms of child labor, to Bananas an unsustainable monoculture crop, (banana industry being embroiled in countless labor and environmental (chemical pesticide usage) crises). FEP works on educating the consumer, getting answers and information from the options, suggesting options which consistently work on reducing these issues.
There is so much more to food production and with someone bringing this all together, we can use it to affect changes by requesting sustainable options or just by choosing to buy/use compassionate options over the other. You can find lists of suggested brands and options for some foods on the FEP website or their app.
Chop and assemble the veggies.
Add marinade and let sit for a few minutes.
Spread on parchment lined baking sheet. Spray oil and bake.
Serve in a bowl or as tacos with lettuce, greens and generous drizzle of coconut chutney.
Cauliflower Sweet Potato Chickpea Tikka Wraps with Coconut Chutney
Ingredients
Veggie Chickpea Tikkas:
- 1.5 to 2 cups (150 to 200 g) cauliflower florets
- 1 medium sweet potato cubed
- 1 to 1.5 cups (250 g) cooked chickpeas or use 1 cup other vegetables as bell peppers broccilini, zucchini
- 1/2 cup (80 g) thick slices of onion or use bell pepper or both
- 1 green chile thinly sliced (optional)
Tikka marinade:
- 2 tbsp lemon juice
- 2 inch knob of ginger
- 6 cloves of garlic
- 1/2 to 1 hot green chile or use 2 tbsp finely chopped green bell pepper
- 3/4 tsp (0.75 tsp) salt
- 1 tsp paprika combination or sweet and smoky
- 3/4 to 1 tsp garam masala or curry powder
- 1 tsp coriander powder
- 2 tsp nutritional yeast optional
- 1.5 tbsp cornstarch or arrowroot starch
- 3 tbsp water
- 1 tbsp oil
Coconut chutney
- 1/3 cup (26.67 g) shredded coconut dried or fresh
- 1/2 cup (125 ml) warm hot water
- 1/2 (0.5 ) green chile
- 2 tbsp cilantro
- 1/2 inch (0.5 inch) ginger
- 1/4 to 1/3 tsp salt
- 1/4 tsp (0.25 tsp) sugar or maple
- 1/4 tsp (0.25 tsp) mustard seeds or ground mustard
- a pinch of cayenne garlic powder, dash of lemon juice
Instructions
- Chop the vegetables and add to a bowl along with chickpeas if using.
- Blend the ingredients under marinade in a small blender. Alternatively, mince the ginger garlic, chile etc and mix in a bowl with other ingredients.If the marinate is too thin, add a tsp or so flour or more starch.
- Add the marinade to the veggie bowl and toss to combine well. Let the mixture sit for 5 to 10 minutes while you preheat the oven or make the coconut chutney. Preheat the oven to 425 deg F.
- Spread the vegetables and chickpeas on a large parchment lined baking sheet. Drizzle any remaining marinade over the veggies lightly. Bake at 425 deg F for 25 to 30 mins.
- Let the veggies cool for 2 minutes, then carefully remove from sheet and place in warm tortillas or in a bowl. Add some crunchy greens, lettuce if desired. Add a generous drizzle of the coconut chutney or use other chutneys like Mint Cilantro Chutney
Coconut Chutney:
- Blend the chutney ingredients for half a minute, then let the mixture sit for 5 mins for the coconut to rehydrate. Blend again for a minute. Add more water if needed and blend again until half the coconut is smooth (1-2 minutes). Taste and adjust salt, flavor and blend for a few pulses. Use to dress the veggies in wraps or in a bowl.
Nutrition
Jojo's Vegan Kitchen says
July 19, 2017 at 7:30 pmLooks delish! Iooove cauliflower
jojosvegankitchen.com
Richa says
July 20, 2017 at 5:43 pmThanks
Anne-Julie Caron says
July 21, 2017 at 5:18 pmDo you think that would be good for a party? Special and tasty enough? Or it is more like an everyday recipe to you? I’m looking for something tasty, refined and that can be eaten with our hands (so I don’t have to wash so many dishes!) Or would the butternut tacos be a better choice to you? Do you shred it by hand? I can’t make pizza since I’m inviting a friend who made pizza last time…. That’s too bad because I particularly love your ethiopian pizza.. wondering if I could make wraps out of it.
Thank you so much,
Richa says
July 21, 2017 at 5:52 pmyes you could make wraps with the pizza too! Bake some veggies (lots of peppers and onions) this way and Cook the chickpeas tossed in the berbere spices with some sauteed onion and garlic for 5 to 7 minutes in a pan. Serve both options with the tahini dressing. The tahini dressing will work with both. The fajita tacos are also really good as a filling for wraps. the chili lime dressing is great with beans, chickpeas, veggies.
Richa says
July 21, 2017 at 7:34 pmyou can also make the turmeric lentil fritters to serve in wraps or bowls with the tahini sauce. Those fritters are great snack as well.
Anne-Julie Caron says
July 21, 2017 at 9:03 pmwhat option do you think would taste the best?
Emily says
July 20, 2017 at 5:23 pmAmazing! I didnt know if I would like the coconut dressing with the very flavorful veggies, but it worked really well.
Richa says
July 20, 2017 at 5:43 pmAwesome!
Ava Marie says
July 21, 2017 at 11:01 amI love your recipes!! I do have a small request, if possible. Could you also include nutrional facts apended to your recipes??
Thanks!
Richa says
July 21, 2017 at 7:36 pmI am adding it to the recipes. The popular recipes have it now and other recipes will get the values slowly over the next 2-3 months.
Ava Marie says
July 24, 2017 at 2:00 pmPerfect! Thanks!
Jill says
August 2, 2017 at 9:28 pmHi this looks wonderful! Where would I find the nutritional info that you mentioned would be added?
And thank you as well for all the Instant Pot recipes. I really appreciate them!
Richa says
August 3, 2017 at 12:00 amI am adding them to the posts a few posts everyday. There are 800+ recipes:). unfortunately there is some manual work involved even with the new widget i am using as it doesnt find some ingredients and i have to manually add and so on. You can use cronometer.com which is a free tool to calculate in the meanwhile. i’ll update this one tomorrow.
Richa says
August 3, 2017 at 5:58 pmadded
Mary Syrenne says
July 21, 2017 at 12:10 pmI just drooled on myself. Going on my to make ASAP list.
Sue says
July 25, 2017 at 12:26 pmThis recipe is a keeper!! i just filled up on one tortilla and dh is on his third. I was a bit leery of the coconut chutney, but I was wrong; you were right! Excellent flavors and very different. So glad I made a double batch!! (Proof that I trust your flavor profiles and recipes) 🙂
NOTE: This is a 5-star recipe, but I can’t make the stars happen right now in Chrome.
Richa says
July 31, 2017 at 6:37 pmyay!! yes coconut chutney is southern indian and the tikka are north indian flavors (also a more expected flavor), but they work really well together. The veggie tikka goes equally well with the mint chutney.
Sue says
July 25, 2017 at 12:28 pmGot the stars to work now!!
Reni says
July 28, 2017 at 4:52 amRicha
Thank you for making me love cooking again! I adore your recipes, easy, simple ingredients, unpretentious and very tasty! this one was great! question if I make a big batch can I freeze it?
Cassie Autumn Tran says
July 31, 2017 at 4:01 pmWow, what a clever idea! This filling looks perfect atop a salad as well!
Laura Shank says
July 31, 2017 at 4:39 pmAs always, delicious! I cannot get enough of your recipes, Richa! I cannot wait for your new cookbook…I pre-ordered it on Amazon as soon as I learned about it.
This recipe is so tasty…and you MUST make the chutney as well…yum!
Richa says
July 31, 2017 at 6:39 pmThank you Laura! and thank you for making so many of the recipes! I can’t wait for the book either!
Ratna Bhusal says
August 7, 2017 at 4:12 amCan’t wait to try this for the upcoming party. Which type of mustard seed shall i use – brown or yellow?
Phoebe says
August 18, 2017 at 5:20 pmThank you for all these yummy recipes. Looking forward to the book as I have yet to find a recipes we didn’t just enjoy but loved. Much love from downunder
Dee says
September 14, 2017 at 3:07 pmThis was so good. I’ve made it twice in the past week!
Richa says
September 14, 2017 at 4:54 pmAwesome!!!
Kat says
September 14, 2017 at 5:10 pmReally good, made this for dinner tonight. Next time I will make extra marinade to get extra flavor. I love the spice!
Richa says
September 14, 2017 at 5:24 pmAwesome! definitely double up on that!
John says
December 18, 2017 at 5:29 pmAbsolutely killer. Doubled the marinade amount cause I added more veggies, but this is unbelievably good. Coconut chutney along with fresh cilantro to finish is key, and keep the peppers whole if you like spicy. This is going to be at least a monthly go-to!
Richa says
December 19, 2017 at 12:29 pmAwesome!
Alana says
December 23, 2017 at 9:15 pmI tried this last night for dinner (I didn’t have the ingredients to make the chutney, so I didn’t) and now I’m sold!! I am SOSOSOSO SOOO excited to learn about Indian cuisine! I am so excited about the flavours I tried last night. There were textures, tastes, and spices I have honestly never experienced before! This recipe is gold. I cannot wait to make it again, and this time I will go out and buy the ingredients for the chutney. Thank you for sharing this. It was simply delectable. I think I could handle more spice now. After blending the vegetables, I will admit I was skeptical, but it cooked off in the oven. The spices were subtle, nuanced, and blended together in a cohesive way that I died and went to Umami Heaven! I had to sub a few ingredients to avoid the craziness of grocery shopping at Christmas-time, so I used broccoli, white potato, edamame, and I chucked a cubed eggplant on the baking sheet as well. This was super awesome. Anyone who reads this comment, just do it. Just cook it. You will not be disappointed! It’s so delicious! First in class, really.
Richa says
December 24, 2017 at 11:37 amyay, so glad you loved it!
Elizabeth says
April 27, 2018 at 5:53 amDelicious! And easy. Will be making it again , for sure. We served it on corn tortillas but I can see it would also be wonderful in a bowl with brown rice and crucify lettuce. Thank you!
Richa says
April 27, 2018 at 10:02 amAwesome! Yes totally, a bowl is easier to put together and eat too!
RSK says
August 7, 2018 at 9:59 amCan I use the peanut butter marinade from your recipe “PEANUT BUTTER CAULIFLOWER BOWL WITH ROASTED CARROTS” for all the veggies including chickpeas?
Richa says
August 7, 2018 at 10:03 amYes you can. You might need more marinade. Make a double batch.
Susan says
May 15, 2020 at 10:16 amOMG sooooooo good! You’re a star!
Vegan Richa Support says
May 15, 2020 at 11:43 amThank you! So glad you enjoyed this!
Kelly Woodman says
May 25, 2020 at 3:54 pmThis is fantastic. With a wide flavor palate, each component complements another. We have eaten this like tacos and as a bowl. My four kids ranging 3-13 all enjoyed this dish. We will make again, as we are always looking for family friendly vegan meals. This one was a winner tonight.
Vegan Richa Support says
May 26, 2020 at 2:06 pma bowl – good idea! Thanks Kelly