Kale, Roasted Sweet Potato & Black Bean Wrap
Servings: 1 serving
Equipment
- air fryer
Ingredients
- ¼ cup sweet potato, chopped in 1/2-inch cubes
- 2 tablespoons olive oil
- 1 teaspoons smoked paprika powder
- ½ teaspoon salt
- 1 cup chopped kale
- ¼ cup cooked black beans
- ¼ cup cooked quinoa
- 1 tablespoon crumbled feta cheese
- 1 tablespoon unsalted pepitas
- 10" inch spinach wrap
Tahini Dressing
- 2 tablespoons tahini
- 1 teaspoon lemon juice
- ½ teaspoon minced garlic
- salt & pepper to taste
Instructions
- Peel and cube the sweet potatoes into ½ inch pieces.
- Transfer the sweet potatoes to a bowl. Add the olive oil and smoked paprika. Toss well.
- Preheat the air fryer to 400°F. Add sweet potatoes to the air fryer and spread them in a single layer.
- Air fry for 10-12 minutes. Shake the basket at about halfway through cooking minutes.
- While sweet potatoes are cooking, whisk tahini, lemon juice and garlic in medium bowl. Add salt and pepper to taste.
- Add kale to dressing and mix until bright green and shiny and the volume is reduced by about half. Add beans, quinoa, feta, and pepitas until evenly combined.
- Serve in spinach wrap.
Krystal Dunham, MS, RDN, LD, is an award-winning licensed and registered dietitian nutritionist based in Tulsa. A former NCAA Division II soccer player for Southwestern Oklahoma State University (Go Dawgs!), Krystal’s journey in nutrition has been both dynamic and impactful. She earned her Master’s in Nutrition and Food Science from The University of Central Oklahoma while completing her Dietetic Internship. A Returned Peace Corps Volunteer, Krystal brings a global perspective to her practice. She specializes in helping individuals heal their relationship with food while managing chronic health conditions, offering compassionate and evidence-based support.
Krystal Dunham, MS, RDN, LD
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