The recipe I’m presenting you here belongs to Patrick Drake, head chef at HelloFresh. It’s a flavorful, healthy yet fulfilling wrap which to my surprise delighted me a lot. I did not expect to taste such intense flavors from a vegetarian wrap mainly based on sweet potatoes. I can’t wait to taste the other two recipes I found in my Hellofresh box.
For those of you that are wondering “What is this box thing about?”, here is the story behind this Lebanese wrap: Hello Fresh is a company that delivers recipes and all the ingredients needed to prepare them. They do the shopping for you and then send local fresh food (in the exact quantities for 2, 4 or 6 people) to your door every Tuesday or Thursday. Once you get the box you just need to find time to spend in the kitchen and cook your meal from scratch getting in touch with the inner chef in you. There’s a price for it, of course.
Are we becoming so busy not to be able to shop anymore for ourselves and our family? This was my very first thought when I learnt about HelloFresh by reading an article on a popular free magazine in London. I was skeptical yet intrigued. A second thought shed a different light on this start up: it can be useful to people who want to feel more confident and capable when getting to grips with the kitchen. So I decided to give it a go and contacted HelloFresh. They kindly sent me the box you can see below with all the ingredients required to prepare three different meals.
I didn’t get any money from them and this review is just my unbiased opinion as a food lover who wants to learn more and more about all things food. Honestly, this Lebanese Sweet Potato Wrap with mint Tzatziki and toasted Almonds is truly good. I enjoyed every bit of it. When it comes to recipes correct seasoning and little details make a difference as much as the quality of the ingredients. In this recipe I spotted three little things that I believe made the wrap stand out from the others I’ve tasted before:
- Lemon zest in Greek yogurt with mint. It’s the triumph of freshness.
- Chopped onion stir fried in cumin and sumac powder. Why didn’t I heard of sumac before? It added a lovely kick to the oven baked sweet potatoes (which, after baking, I have quickly stir fried in a pan with the onions).
- Toasted almonds. If there is a way to add crunchiness to a vegetarian wrap this is adding some nuts previously toasted in a pan without oil. I cannot imagine something more felicitous than nutty warm almonds covered in lemony minty yogurt.
- 2 tbsp almonds
- 2 cloves garlic
- 3 cups sweet potato, cubed
- 1 tsp ground cumin
- 1/2 tsp sumac
- 1 lemon
- 1/2 cup red onion, diced
- 1/2 cup Greek yogurt
- 1/2 cucumber
- 1 baby gem lettuce
- a few flat breads
- a few mint leaves
- Pre-heat the oven to 220 degrees and scrub the sweet potato under water. Chop them into 2 cm cubes. Coat the potato cubes in 1 tbsp of olive oil and season with salt. Cook on the top shelf for 20-25 mins until browned and crispy.
- Cut the cucumber into 4 length-wise and slice it little cubes. Finely dice the garlic. Shred the baby gem and finely dice the red onion.
- Zest the lemon and squeeze out 1.2 its juice.
- Heat a frying pan without any oil. Roughly chop the almonds and put in the frying pan where you'll brown them for a few minutes. Remove and keep aside for later.
- Heat 1 tbsp of oil in a non-stick pan over medium-low heat. Cook the garlic, onion and cumin and sumac until soft (4-5 minutes). Add in the roast sweet potatoes and stir. Turn the heat off and keep aside.
- Shred a few mint leave finely. In a small bowl, mix the yogurt, mint, cucumber and lemon zest and season with a little salt.
- Warm your wraps up in the oven for a couple of minutes. Top the wraps with the sweet potato mixture, salad and cucumber tzatziki. Garnish with almonds and lemon wedges. Feel free to roll all the ingredients in the wrap and eat with your hands.