Curry Roasted Vegetable Wraps
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.
A big thank you to my friends at Bfree Foods for sponsoring todays recipe!
Curry is a staple in my meal prep, in all kinds of variations…
and these wraps are the perfect curry dish for spring and summer.
They are light and refreshing and can be served hot or cold. 🙂
Since I have been working long days on a remodel project- quick and easy meal prep recipes are a must!
That’s what makes these wraps such a perfect lunch for work days, because I can grab-and-go with my glass lock container and lunch is ready!
My only issue with these wraps is: when I finish mine… I want another!
My happy place is easy healthy recipes, so these veggie curry wraps are the perfect balance of quick to make, delicious, and nourishing!
Bfree gluten-free tortillas are my favorite go-to tortillas lately, because not only do they taste amazing, but they are made with real whole foods that make you feel amazing.
These tortillas are my weakness- they taste so good and have no preservatives, are gluten free, and come in all different kinds of flavors!
Pro tip: you can find Bfree tortillas and their other gluten-free goodies in Walmart stores now! I also get them at Fred Meyer.
Also, for online shoppers like me, Amazon carries them too! You can find them here.
- 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
| Info |
| Cook Time | 20-25 minutes |
| Prep Time | 10 minutes |
| Servings |
servings
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Rate this recipe!
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Ingredients
Roasted Vegetables
Other Ingredients
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- Preheat oven to 425F. Line a baking pan with parchment paper.
- 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.
- 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.
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Nutrition Facts
Curry Roasted Vegetable Wraps
Amount Per Serving
Calories 311
Calories from Fat 108
% Daily Value*
Total Fat 12g
18%
Saturated Fat 2g
10%
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 1mg
0%
Sodium 281mg
12%
Potassium 213mg
6%
Total Carbohydrates 41g
14%
Dietary Fiber 12g
48%
Sugars 13g
Protein 10g
20%
Vitamin A
184%
Vitamin C
305%
Calcium
20%
Iron
16%
* Percent Daily Values are based on a 2000 calorie diet.
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