As The Netherlands Nutrition Centre (a centre that provides information on and encourages consumers to make healthier and more sustainable food choices) advise to eat enough bread even recommends us to eat about 4 slices per day. Which I really do not agree upon as you can get your nutrients and fibre from a lot of other healthy foods as well.
You might expect that we, over the years, got a little creative with our sandwiches. I'm sorry to disappoint you but that is not really the case. Like I said before I'm not a fan. So I tend to eat as little as possible of them and if need be definitely not as mentioned above. There is so much more to breakfast or lunch than bread. Like crackers or yoghurt with granola. Or a salad or a deliciously stuffed wrap. Even for breakfast, yes you can! So let's focus on wraps today the possibilities are endless.
The beauty of a wrap is of course the fact that you can stuff it to the max with healthy goods. And although one whole wheat wrap has more calories than two slices of whole wheat bread, I never put as much ingredients on my sandwich as I put into a wrap. So I think that still tips the health scale towards the wrap for me. And by all means if you really don't want to eat wraps you can always replace them by whole wheat pitas (come to think of it, this might be a good base for a nice new recipe) The only problem so far is getting your hands on organic whole wheat wraps... I really can't figure out where you can buy them in this country. Tips anyone? So for now I'll stick to the organic ones of Amazon (available at Ekoplaza and Marqt) but I'll ask them if they can add whole wheat to their product range.
Power House Wraps (serves 1)
- 1 organic (whole wheat) wrap
- 1 tbsp of tahini sauce
- 1 handful of baby spinach
- 3 tbsp of cooked spiced quinoa
- 2 slices of avocado
- 2 wedges of cucumber
- 1 wedge of spicy sweet potato
- ½ tsp of chili powder
- ½ tsp of turmeric
- ½ a lime
- ½ litre of vegetable broth
To make the tahini sauce check the recipe here (in Dutch, working on the translation)
Rinse the sweet potato and cut in to long wedges, you'll get about 6 wedges out of one potato. Rub the wedges with some olive oil and sprinkle the wedges with chili powder. Roast them in an oven on 200 °C for about 20 minutes. And let cool afterwards.
In the meantime rinse the quinoa properly and cook 100 g of quinoa in some water with the turmeric, lime and vegetable broth cube in about 15 minutes or until tender. Drain and let cool down. Left overs can be stored in the fridge of a day or three.
Assembling the wrap:
Put a wrap on a large plate and spread the tahini sauce evenly across the wrap. Spread the spinach over the wrap and spoon some quinoa on top. Put the avocado and wedges of cucumber and sweet potato in the middle and pile them lengthwise so every bite contains the lovely flavours of all ingredients. Wrap the wrap and dive in!