Easy, healthy, and 100% plant-based - these beetroot wraps with parsnip fries and jalapeno avo sauce are undoubtedly the best wraps I have ever made! Though I made them 2 weeks ago, today is the first day I found some extra time to share them in the Plant Power Vegan Community.

After coming home from my Europe trip to catch up with family and friends after 3 long years of being unable to travel, my days have been packed! We are having a long-time friend staying with us again. The past 2 weeks have been a mix of working and doing some fun stuff with him before he returns to Europe.

He arrived almost 3 months ago, stayed with us for the first 3 weeks then traveled around the whole country to now finhis trip at our house again.

It’s sad that soon we have to say goodbye again, but on the other hand, I am looking forward to some peace and quiet again. Well, peace and quiet in my case means spending more time in the kitchen, working on my online advanced master herbalist course, gardening, and Hive. Four things I neglected the past 2 months. But we had so much fun.

BEETROOT WRAPS WITH PUMPKIN, BLACK BEANS, PARSNIP FRIES, AND JALAPENO AVO SAUCE

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When I came home from Europe a few weeks ago, my suitcase was filled with… can you guess… food of course. Among many things, I brought these 100% plant-based beetroot wraps and parsnips I used to create this super delicious and colorful meal.

INGREDIENTS (SERVES 2-3 PEOPLE)

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• 4-6 beetroot wraps
• Iceberg lettuce, shredded

For the parsnip fries

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• 5 parsnips, cut into fries
• 1 tsp dried oregano
• 1 tsp onion powder
• ½ tsp garlic powder
• ¼-½ tsp smoked paprika powder
• Black pepper and Himalayan pink salt to taste

For the roasted pumpkin

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• 4 cups pumpkin, cubed
• ½ tsp cumin powder
• Chili powder or flakes to taste
• Black pepper and Himalayan pink salt to taste

For the black beans

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• 1 can of black beans, rinsed, drained, and pat dry

For the jalapeno avo sauce

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• 1 avocado
• Jalapenos to taste
• Pinch of cumin powder
• ½ tomato
• Black pepper and Himalayan pink salt to taste

DIRECTIONS

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For the parsnip fries

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Preheat oven to 180C or 355F.

Add the parsnips fries to a baking sheet and drizzle with olive oil. Toss well to coat, then add all the herbs and toss again.

Bake in the oven for 25-30 minutes or until crisp and browned.

For the roasted pumpkin

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Add the pumpkin cubes to a baking sheet if you have a second one or use an oven-safe dish as I did. Add the herbs and drizzle with olive oil. Mix well to coat all the cubes.

Bake in the oven for 25-30 minutes or until crisp and browned.

For the black beans

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If using a baking sheet, make some room next to the pumpkin cubes and add the beans with a little oil to one half of the baking sheet. Or use a second oven-safe dish just like I did.

Bake in the oven for 15-20 minutes or until crispy.

No herbs are needed here as the parsnip fries, pumpkin, and jalapeno avo sauce will already bring enough flavors to this dish.

For the jalapeno avo sauce

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Add all ingredients to a blender or food processor and process until smooth. Add a little water if needed. Taste and adjust the flavorings if needed.

Assemble the wraps

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Heat wraps in a dry pan or the oven.

Though this is entirely up to you how you want to layer your wraps… here’s how I made mine: Iceberg lettuce, pumpkin cubes, black beans, avo sauce, and parsnip fries. Firmly roll the wrap up, cut into 2 pieces if you want. If you are serving it for friends, pierce a toothpick through the wrap to keep it together while serving.

Bon Appétit!

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WISHING YOU ALL A HAPPY AND HEALTHY DAY ღ ღ ღ

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