Bajan Sweet Potato & Chickpea Roti Wrap with Avocado-Lime Chutney

About this meal

A vibrant Barbadian-inspired vegan wrap, featuring roasted sweet potato, seasoned chickpeas, fresh spinach, and a tangy avocado-lime chutney, all wrapped in a soft whole-wheat roti. Rich in skin-loving nutrients and mood-boosting foods, it's bursting with Caribbean flavors and vegan-friendly goodness.

Ingredients

• Whole-wheat roti — 2
• Sweet potato — 1 medium, peeled and cubed
• Chickpeas (cooked, not canned) — 1 cup
• Spinach leaves — 1 cup, fresh
• Red onion — 1/4, thinly sliced
• Cucumber — 1/4 cup, sliced
• Fresh coriander (cilantro) — 2 tbsp, chopped
• Olive oil — 1 tbsp
• Garlic — 2 cloves, minced
• Turmeric — 1/2 tsp
• Ground cumin — 1/2 tsp
• Paprika — 1/2 tsp
• Black pepper — to taste
• Sea salt — to taste
• Avocado — 1, ripe
• Lime — 1, juiced
• Scotch bonnet pepper (optional, for Bajan flavor) — small piece, finely diced

Steps

1. Preheat oven to 400°F (200°C). Toss cubed sweet potato with half the olive oil, half the garlic, turmeric, and paprika. Spread on a baking tray and roast for 20-25 minutes until golden and tender.
2. Meanwhile, heat remaining olive oil in a pan, sauté the rest of the garlic and red onion until translucent. Add chickpeas, cumin, black pepper, and a pinch of sea salt. Stir to heat and combine flavors for 5 minutes.
3. For the chutney: In a bowl, mash avocado with lime juice, fresh coriander, a pinch of salt, and Scotch bonnet (if using) until creamy.
4. Warm the whole-wheat rotis on a skillet, then lay flat.
5. Assemble: Layer spinach and cucumber on the roti, add roasted sweet potato, chickpeas, and red onion. Drizzle with avocado-lime chutney.
6. Roll each roti into a wrap. Slice in half and serve.