Roasted Red Pepper and Sweet Potato Wrap with Leftovers for a Soup

Serves 2

INGREDIANTS

4 Red Peppers

1 Red Onion cut into 8 wedges

600g Sweet Potato

2 small Wraps (130 ish calories each)/ Bread thin

2 TBLSP Hummus

Green Salad

Pine Nuts

1 Stock Cube diluted as per instructions

Cottage Cheese (if you wish)

METHOD FOR THE WRAP

  1. Cut the Peppers into strips and the Sweet Potato into Wedges and roast with the onion and 1 cal spray at 200 for 30-45 minutes until cooked and browned.

  2. Divide the Hummus Between the two Wraps.

  3. Load up with a quarter of the peppers and 1 or 2 wedges and a sprinkling of pine nuts.

  4. Serve with the green side salad.

    METHOD FOR THE SOUP

  5. Keep the remaining veg and whizz it up in a blender adding the stock as you go until you find the right consistency.

  6. I Like to add a dollop of Cottage Cheese to the middle of my soup for an extra protein hit and creaminess.

1 Wrap and 150-200ml soup = 1 Portion= 1C 1P 1F 1V (give or take, this is certainly best macro tracked)

Maricarmen JaramilloComment