Maple-Roasted Veggie Wrap

INGREDIENTS

• 1 Atoria's Family Bakery Spinach Lavash Wrap
• 1 medium sweet potato, cubed
• 1–2 tbsp avocado oil
• 2 tbsp maple syrup
• 1 tsp salt
• 1 lb Brussels sprouts, thinly sliced
• 1/4 cup Dijon mustard
• 1 1/2 tbsp maple syrup
• 2 tbsp avocado oil
• 2 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• 1/2 tsp pepper
• 1/2 cup fresh apple cider
• 1/3 cup cashews
• 2 tbsp apple cider vinegar
• 2 tbsp EVOO
• 1 sprig rosemary
• 2 garlic cloves
• 1 tsp onion powder
• Salt and pepper, to taste
• 1 cup chopped kale
• A handful of pomegranate seeds
• 4-5 Avocado slices

DIRECTIONS

1. Preheat oven to 400°F. Toss the sweet potatoes with avocado oil, maple syrup, and salt. Spread on a parchment-lined baking sheet and bake for 30–35 minutes, tossing halfway through.
2. In a bowl, coat sliced Brussels sprouts with Dijon mustard, maple syrup, avocado oil, garlic powder, onion powder, salt, and pepper. Spread evenly on a sheet pan and bake at 400°F for 30 minutes until golden and crisp.
3. Blend apple cider, cashews, fresh apple cider vinegar, olive oil, rosemary, garlic, onion powder, salt, and pepper until smooth and creamy.
4. Toss chopped kale with half the dressing to soften and coat.
5. Lay 1 Lavash wrap flat on a work surface. Layer kale, roasted sweet potatoes, roasted Brussels sprouts, avocado slices, and pomegranate seeds. Drizzle with remaining dressing.
6. Roll up tightly into a wrap, slice in half, and serve.

NUTRITION

Serving Size: 1 Servings

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