Cauliflower Sweet Potato Chickpea Tikka Wraps with Coconut Chutney
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.
Cuisine: Indian, Vegan
Author: Vegan Richa
Veggie Chickpea Tikkas:
1.5 to 2cupscauliflower florets
1medium sweet potato cubed
1 to 1.5cupscooked chickpeas or use 1 cup other vegetables as bell peppersbroccilini, zucchini
1/2cupthick slices of onionor use bell pepper or both
1green chilethinly sliced (optional)
2inchknob of ginger
1/2 to 1hot green chileor use 2 tbsp finely chopped green bell pepper
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
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.