These delicious homemade cassava tortillas came together with a bunch of leftovers from my fridge. It was a huge hit with my family! They’re super refreshing and brings me back to warmer days (although still pretty darn yummy now) – a good reminder that the sun will be shining again. I see these as a great option for summer picnics or vegetarian “BBQs”. At the very least, it’s a great way to eat the rainbow…and brighten up your kitchen table on dreary days.
As a standalone recipe, this may seem like a lot of steps to get this dish on the table. The key here is to make a couple components to this recipe ahead and use them throughout the week to give your meals a nutritional boost (plus a flavor boost). Like I’ve written about before, bulk cooking like this is the way to go to easily and quickly throw healthy meals together. It’s the best strategy to stay on track and avoid grabbing the easiest (but not necessarily the healthiest) things in your pantry.
I had a large batch of sweet potato hummus and red pickled onions in my refrigerator this week. It gave me the best flavor profile combination – sweet and sour! Throughout the week, I used them for quick lunches and dinners. I topped Millet Croquettes and Cannellini Bean Quinoa Burger Soccas with red pickled onions, boosting the flavor of both dishes. Mid-week, I made the most delicious Sweet Potato Hummus Avocado Toast on top of Ezekiel sprouted bread for a working lunch…the options are really endless. Once you’re prepared, cooking during the week becomes more of an assembling exercise instead of starting from scratch every time! The more you cook, the more you get comfortable with winging it in the kitchen. Everything takes practice!
Sweet Potato Hummus Veggie Tortillas
Ingredients
cassava tortillas
- 3/4 cup cassava flour
- 1/4 tsp sea salt
- 2 Tbsp extra virgin olive oil
- 1/3 cup warm water or more to achieve a workable dough
- 2 pieces parchment paper
sweet potato hummus
- 2 cups cooked chickpeas
- 1 lemon juiced
- 2 medium to large sweet potatoes
- 1 1/2 tsp ground cumin
- 1/4 tsp Himalayan sea salt
- 3 Tbsp extra virgin olive oil
- 2 cloves garlic
pickled red onions
- 1 large red onion sliced thinly
- 1 cup raw apple cider vinegar
- 1/2 cup water
- 1 Tbsp coconut sugar
- 1 1/2 tsp Himalayan sea salt
- 1 tsp whole black peppercorns
- 1 bay leaf
other toppings
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- 2 cups broccoli florets
- 1 Tbsp avocado oil
- handful of cilantro
- fresh lime juice
Instructions
cassava tortillas
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In a bowl, combine flour and sea salt. Add olive oil and water. Knead with your hands until combined well. Add more water, if needed. Divide into 6 balls.
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On one piece of parchment paper, put a dough ball. With the heel of your hand, flatten ball into a disc. Place the other piece of parchment paper on top of the dough and roll into a thin tortilla. Repeat 5 more times to make 6 tortillas in total.
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Heat a cast iron skillet (or any kind of skillet) over medium high heat. Place the tortilla on the dry skillet. Cook until browned, about 1 minute. Flip and cook on the other side for another minute or so. Repeat for each tortilla.
sweet potato hummus
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Preheat oven to 400F.
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Scrub sweet potatoes well and poke holes with a fork. Roast for 45 minutes to 1 hour, depending on the size of your sweet potato.
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Cut the sweet potatoes in half lengthwise and scoop out flesh. Put flesh into a food processor.
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Add the remaining ingredients and process until smooth.
pickled red onions
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Put all ingredients in a mason jar and allow to sit in the brine for 24 hours.
veggies
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Preheat oven to 400F.
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Toss veggies with 1 Tbsp avocado oil and sea salt, to taste.
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Lightly roast veggies for around 10 minutes.
assembling
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On top of each cassava tortilla, put a generous scoop of sweet potato hummus, roasted veggies, pickled red onions and fresh cilantro. Top with a squeeze of lime juice.