Buckwheat Chickpea Sweet Potato Jamaican Jerk Wrap Or Salad Recipe 445

Steps:

• Preheat the oven to 400 and line a rimmed baking sheet with parchment paper or aluminum foil. Bring a stockpot of salted water to a boil. Add the barley, reduce the heat to low, cover, and cook the barley until tender, about 45 minutes total. While the barley cooks, pat the chickpeas and broccoli dry , then toss in a large bowl with the olive oil, salt, and chili flakes. Spread evenly on the prepared baking sheet and roast for 20 minutes, until the tips of the broccoli are caramelized and the chickpeas are shiny and slightly shriveled. Drain the cooked barley and toss with the roasted vegetables, seasoning with additional salt, pepper, and olive oil as needed.

Steps:

• Sprinkle chicken with 1/2 teaspoon jerk seasoning. In a nonstick skillet over medium heat, cook chicken in oil for 5-6 minutes or until meat is no longer pink. , In a small bowl, combine cream cheese and remaining jerk seasoning; spread over tortillas. Spread chutney over cream cheese. Layer with the lettuce, chicken, red pepper and onion. Roll up tightly.

Steps:

• Prepare sprouted buckwheat and chickpeas for this recipe and then cook them. Place together in a large glass bowl when done. Diced sweet potato and steam for 15-20 minutes until soft, a fork should go in easily, but not so much that they are mushy. Once cooked, toss in the bowl with your buckwheat and chickpeas. Add the chopped kale to the steamer for 5 minutes, or until soft. Add your steamed kale. Stir well. Now, stir in the jerk seasoning. Start with less and slowly add more as you go, and remember that the ranch dressing is very cooling when paired with the spice. Lightly steam a sprouted grain tortilla for about 2-5 minutes and lay flat on a large plate. Spoon in some of your jerk veggies and legumes. Add some lentil sprouts and mixed greens. Top with Creamy Dairy-Free, Soy-Free Ranch Dressing and wrap it up!