Easy roasted vegetable curry wraps with fresh herbs and loaded with flavor! Get ready for a refreshing and filling plant-based meal. I love making this recipe for meal prep- it’s so satisfying and nourishing and easy for on-the-go.

• 1 1/2 cup cauliflower florets chopped
• 1 1/2 cup broccoli florets chopped
• 1 medium sweet potato
• 1 red bell pepper
• 1-2 tbsp dried chopped onion
• 1 tbsp curry powder
• salt and pepper to taste
• 2 tablespoons avocado oil

• 4 Bfree Wraps
• 1 tomato diced
• 2 green onions chopped
• 1 handful cilantro chopped
• 1/4 cup tzatziki sauce, yogurt, or mashed avocado
• tahini to taste

• 1 1/2 cup cauliflower florets chopped
• 1 1/2 cup broccoli florets chopped
• 1 medium sweet potato
• 1 red bell pepper
• 1-2 tbsp dried chopped onion
• 1 tbsp curry powder
• salt and pepper to taste
• 2 tablespoons avocado oil

• 4 Bfree Wraps
• 1 tomato diced
• 2 green onions chopped
• 1 handful cilantro chopped
• 1/4 cup tzatziki sauce, yogurt, or mashed avocado
• tahini to taste

1. Preheat oven to 425F. Line a baking pan with parchment paper.
2. Add diced sweet potato, cauliflower, broccoli, and pepper to the baking tray and toss with avocado oil and spices. Bake on 425F for about 20-25 minutes until golden.
3. Assemble wraps by spreading a thin layer of mashed avocado, dairy-free tzatziki sauce, or yogurt over your Bfree tortilla. Add roasted vegetables, diced tomato, chopped cilantro, green onions, and finish off with a drizzle of tahini.