Recipe: Aimée Wimbush-Bourque’s Simple Sweet Potato Wraps
(Yes, your teenager can make this)
You want your family to eat something healthy at the end of a busy day, without spending all your free time in the kitchen. Check out this recipe from Aimée Wimbush-Bourque, a chef and blogger at Simple Bites, a family-oriented community that believes in unprocessed, nourishing food that kids can help make.
“Nourishing and simple to make, these wraps are among our favorite lunch or breakfast-on-the-go wraps. They are endlessly versatile—leave out the bacon and double up on the spinach for a vegetarian version, add scrambled eggs for a breakfast wrap, add a slice or two of avocado for a little creaminess, or swap out the pesto for green olive tapenade for a bright burst of flavor. If you have a little bacon grease left over, toss the sweet potatoes in that in place of the olive oil. If you aren’t cooking for children, add a dash of cayenne in addition to the paprika,” says Wimbush-Bourque.
Roasted Sweet Potato, Pesto, and Bacon Wrap
From The Simple Bites Kitchen
Makes 2 wraps
- 1 medium sweet potato, peeled
- 1 teaspoon extra-virgin olive oil
- ¼ teaspoon sea salt
- ¼ teaspoon sweet or hot smoked paprika
- ¼ teaspoon freshly ground black pepper
- 2 whole wheat wraps
- 2 handfuls baby spinach
- 2 slices thick-cut bacon, cooked
- 2 tablespoons basil pesto
- Preheat oven to 425° F.
- Cut sweet potato in half lengthwise, then cut each half into four wedges. Toss wedges with olive oil, paprika, salt, and pepper. Arrange in a single layer on a rimmed baking sheet, and roast for 20 to 25 minutes, turning at least once, until light brown on the outside and soft on the inside. Cool completely.
- Spread basil pesto over the wraps, then divide the spinach between the two. Arrange four roasted sweet potato wedges on each wrap, and top with a slice of bacon.
- Roll wrap tightly, and then wrap in wax paper. Slice on the diagonal, and enjoy right away or keep refrigerated until ready for lunch.