Sweet Potato Cake Lettuce Wraps

These hearty lettuce wraps are a great option for a fresh, but fulfilling meal. Top them with our Mango Avocado Salsa.


Yields6 ServingsPrep Time20 minsCook Time1 hr 5 minsDifficultyIntermediate

Ingredients

 1 large sweet potato
 2 cups cooked chickpeas
 1 sweet onion, minced
 1 large handful fresh cilantro or parsley
 ½ cup oat flour(you can make your own by blending oat flakes in a blender until flour consistency is achieved)
 1 tsp smoked paprika
 1 tsp ground chipotle powder
 ½ tsp salt, to taste
 bread crumbs (if needed)
 lettuce leaves

Instructions

1

Preheat oven to 400°F and bake sweet potato for 45 minutes or until tender. Set aside and cool. Peel and place in a blender or food processor with chickpeas. Lower the oven to 350°F. (If you don't have much time, microwave your sweet potato. Poke holes in the sweet potato, and cook on high for 7-8 minutes.)

2

While the sweet potato is cooling, sautée the onion in 2 tablespoons of water over medium heat. When water evaporates and pan begins to brown, add a little more water. Cook onions until translucent. Place sweet potato and chickpeas in food processor and process until almost smooth.

3

In a medium bowl add sweet potato mixture, sautéed onions, cilantro or parsley, oat flour, spices and salt. If consistency is too moist to shape into patties, add bread crumbs (about ¼- ½ cup).

4

Shape into golf ball-sized balls and press flat to about ½ inch thickness. Place on parchment paper covered sheet pan or cookie sheet.

5

Bake for 20 minutes, flipping patties after 10 minutes.

6

To assemble, place patties in lettuce leaf.

Nutrition Facts

Serving Size 1 patty

Servings 6


Amount Per Serving
Calories 104
% Daily Value *
Total Fat 2g4%
Saturated Fat 0.3g2%
Trans Fat 0g
Cholesterol 0mg
Sodium 239mg10%
Total Carbohydrate 18g6%
Dietary Fiber 4g16%
Sugars 2g
Protein 4g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 1 large sweet potato
 2 cups cooked chickpeas
 1 sweet onion, minced
 1 large handful fresh cilantro or parsley
 ½ cup oat flour(you can make your own by blending oat flakes in a blender until flour consistency is achieved)
 1 tsp smoked paprika
 1 tsp ground chipotle powder
 ½ tsp salt, to taste
 bread crumbs (if needed)
 lettuce leaves

Directions

1

Preheat oven to 400°F and bake sweet potato for 45 minutes or until tender. Set aside and cool. Peel and place in a blender or food processor with chickpeas. Lower the oven to 350°F. (If you don't have much time, microwave your sweet potato. Poke holes in the sweet potato, and cook on high for 7-8 minutes.)

2

While the sweet potato is cooling, sautée the onion in 2 tablespoons of water over medium heat. When water evaporates and pan begins to brown, add a little more water. Cook onions until translucent. Place sweet potato and chickpeas in food processor and process until almost smooth.

3

In a medium bowl add sweet potato mixture, sautéed onions, cilantro or parsley, oat flour, spices and salt. If consistency is too moist to shape into patties, add bread crumbs (about ¼- ½ cup).

4

Shape into golf ball-sized balls and press flat to about ½ inch thickness. Place on parchment paper covered sheet pan or cookie sheet.

5

Bake for 20 minutes, flipping patties after 10 minutes.

6

To assemble, place patties in lettuce leaf.

Sweet Potato Cake Lettuce Wraps
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