Hello! It’s me, the one who wrote about one pot creamy garlic pasta nearly one month ago now. *Gulp*. There seems to be something about spring that puts my blog posting schedule on slowdown. But I’m back. Today I’m sharing a super simple, easily customizable recipe for roasted vegetable and avocado garden wraps and I have a few more recipes in the works to share soon, too.

The truth is, I actually did post a recipe earlier in March, but it is so uncharacteristically unhealthy and uberprocessed that I didn’t even publish it to my RSS feed or email subscriber list. You may now take a look at my recipe for vegan cake batter blondies if desired. But I need to disclose in advance that it involves boxed cake mix (which is the reason the blondies are so crazy easy to make). Anyway, now you know. 🙂
If my avocados survive the stage of “Shannon eating mashed avocado out of a bowl with a spoon”, I love them on toast, bagels, or in wraps. Which reminds me that I should share my favorite avocado toast recipe at some point too. But these avocado garden wraps are perfect for that transition period right now between winter and spring. The lemon pepper avocado mash is bright and tangy, and the fresh sprouts are light and crisp; but the roasted vegetables, especially when eaten warm, are hearty and satisfying. Wrapped up in a nice big whole wheat tortilla, this makes for a great cold or room temperature lunch to bring to work, or a nice light dinner to eat when it’s first made.

For the roasted vegetables:

  • 1 red bell pepper, cut into strips
  • 1 small red onion, cut into thick slices
  • 1 small head of cauliflower, cut into small florets
  • olive oil
  • 1 teaspoon paprika
  • ¼ teaspoon garlic powder
  • ¼ teaspoon dried oregano
  • pinch of coconut sugar or other sweetener (optional, to taste)
  • salt and pepper (to taste)

For the lemon pepper avocado mash:

  • 2 ripe avocados
  • salt and pepper (to taste)
  • juice of ½ of a fresh lemon (or to taste)

For the roasted vegetable avocado garden wraps:

  • 4 whole wheat tortillas
  • avocado mash (recipe above)
  • roasted vegetables (recipe above)
  • fresh sprouts or microgreens

For the roasted vegetables:

  1. Preheat the oven to 450 degrees Fahrenheit. Add the prepped vegetables to a a glass baking dish and add just enough olive oil to lightly coat them. Sprinkle with the spices and salt and pepper to taste, and give a stir to combine them.
  2. Roast for about 30 minutes, stirring a couple of times, or until the vegetables are tender and a little browned. Because of the choice of baking dish and the moisture content of the onion and peppers, these roasted vegetables will come out juicy and sweet rather than crisp, which is how I like them in my wraps. You can make them on a large sheet pan if you want a crispier, more dry texture.

For the lemon pepper avocado mash:

  1. Mash the avocado well. Add to a bowl along with plenty of salt and pepper to taste. Finish with a couple of squeezes of lemon, just enough to make the flavors pop.

You can find complete recipes of this ROASTED VEGETABLE AND AVOCADO GARDEN WRAPS in

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