Harissa Sweet Potato Lettuce Wraps Recipe

About this recipe

Harissa Sweet Potato Lettuce Wraps are a delightful blend of bold flavors and fresh textures, perfect for an energizing breakfast. This dish combines the natural sweetness of roasted sweet potatoes with the spicy and tangy kick of harissa paste, all wrapped in crisp lettuce leaves for a light yet fulfilling meal. Topped with a refreshing yogurt drizzle and crunchy nuts or seeds, this recipe is designed to bring the whole family together for a wholesome start to the day. It's quick to prepare, packed with nutrients, and ideal for vegetarians looking for a creative twist on Indian-inspired cuisine.

Ingredients

• 200 g Dahi
• - Mediterranean Harissa Marinade 50g
• 100 g Salt
• 52 g Paprika Powder
• 1 pc (approx. 250g-500g) Lettuce Iceberg
• - Olive Oil
• 100 g Lemon
• 50 g Cumin Powder
• 100 g Coriander Leaves
• 500g Good Life Raw Peanuts 500 G
• 50 g Black Pepper Powder
• 1 kg Sweet Potato

Instructions

1. 1. Preheat your oven to 200°C (400°F). Peel and dice the sweet potatoes into small cubes, then toss them in a bowl with olive oil, harissa paste, salt, and black pepper until evenly coated.
2. 2. Spread the sweet potato cubes on a baking tray lined with parchment paper and roast for 20-25 minutes until tender and slightly caramelized, stirring halfway through for even cooking.
3. 3. While the sweet potatoes are roasting, prepare the yogurt sauce by mixing plain yogurt with cumin powder, paprika, and a pinch of salt. Stir until smooth and set aside.
4. 4. Wash and pat dry the lettuce leaves. Arrange them on a serving platter to form wrap bases.
5. 5. Once the sweet potatoes are cooked, allow them to cool slightly before spooning them into the lettuce leaves. Drizzle the yogurt sauce over the top.
6. 6. Garnish each wrap with chopped coriander leaves and a sprinkle of roasted peanuts or sunflower seeds for crunch. Serve with lemon wedges on the side for an extra zing.