Description
This herby nut roasted butter bean wrap is packed with flavor thanks to the herby nut mix that gets tossed with the roasted veggies.
Ingredients
Roasted Veggies & Beans
- 1, 15 oz can butter beans, drained and rinsed
- 1 1/2 tbsp avocado oil
- 1 tsp ground coriander
- 1/4 tsp ground cumin
- 1 head broccoli, cut into 1 inch florets
- 1 tbsp nutritional yeast
- 1/2 tsp dry thyme
Herby Walnut Mix
- 1/4 cup fresh parsley leaves, minced
- 1/4 cup walnuts, finely chopped
- 1 tbsp toasted sesame seeds
- 1 clove garlic, grated
- Juice and zest of 1 lemon
- 1 tbsp maple syrup
- 1 tbsp extra virgin olive oil
- 1/2 tbsp red wine vinegar
- 1/4 tsp red pepper flakes
- 1/2 tsp ground coriander
- Kosher salt
Ingredient Prep Items For Assembling
- 3 whole wheat pitas
- Lemon White Bean Spread or your favorite hummus
- Shredded Romaine lettuce
- Pickled Onions
Instructions
- For instructions on how to ingredient prep the items for this recipe ahead of time, please refer to week 1 ingredient prep guide here.
- Preheat the oven to 425F. If you didn’t prep your butter beans, drain and rinse the beans then place on a clean kitchen towel and gently pat dry. Transfer the beans to a cutting board then roughly chop the beans into smaller pieces. Place the chopped beans on a lined baking tray then top with 1/2 tsp ground coriander, cumin, and a pinch of salt. Toss to coat the beans evenly then spread them out in a single layer and bake for 20 minutes. Give the beans a toss and bake 10 more minutes until golden and crispy around the edges.
- Place the broccoli florets onto a seperate baking tray and top with 1/2 tbsp oil, nutritional yeast, 1/2 tsp ground coriander, thyme and a generous pinch of salt. Toss to evenly coat then place the broccoli pieces cut side down on the baking tray. Bake for 20 minutes, flip then bake again for 5-10 minutes until you get some browning around the edges.
- While everything bakes, add the parsley, walnuts, sesame seeds, garlic, lemon zest and juice, syrup, extra virgin olive oil, vinegar, and a generous pinch of salt to a small mixing bowl. Stir well to combine then set aside.
- Transfer the roasted broccoli to a cutting board and roughly chop with a knife. Add the chopped broccoli to the tray of beans then top with the herby walnut mix. Toss everything together until evenly mixed.
- To assemble a wrap, warm your pita according to package instructions. Top the pita with a few spoons of the white bean spread, a handful of lettuce, a few scoops of the broccoli bean mixture, then top with some pickled onions. Fold the wrap up then enjoy as desired.
Notes
Enjoy your wrap with a little more sauce. You can take a spoonful or more of the white bean spread and thin it out with a little water and lemon juice until you get a pourable sauce to use for your wrap.
Add more protein. Consider adding shredded tofu or some crumbled tempeh to the baking tray with the beans. Both are great sources of protein that can help make this wrap even more filling.
Customize the ingredients to your liking. The best part about ingredient prep is that you can more easily change up the ingredients based on your own preference or what you have available to you locally.
