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5 from 14 votes

Cauliflower Sweet Potato Chickpea Tikka Wraps with Coconut Chutney

Cauliflower Sweet Potato Chickpea Tikka Wraps with Quick Coconut Chutney. Coconut Chutney makes everything amazing! Easy Weekday Meal. Vegan Soy-free Nut-free Recipe. Can be gluten-free with gluten-free wraps or tacos.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main
Cuisine: Indian, Vegan
Servings: 3
Author: Vegan Richa

Ingredients

Veggie Chickpea Tikkas:

  • 1.5 to 2 cups cauliflower florets
  • 1 medium sweet potato cubed
  • 1 to 1.5 cups cooked chickpeas or use 1 cup other vegetables as bell peppers broccilini, zucchini
  • 1/2 cup thick slices of onion or use bell pepper or both
  • 1 green chile thinly sliced (optional)

Tikka marinade:

  • 2 tbsp lemon juice
  • 2 inch knob of ginger
  • 6 cloves of garlic
  • 1/2 to 1 hot green chile or use 2 tbsp finely chopped green bell pepper
  • 3/4 tsp salt
  • 1 tsp paprika combination or sweet and smoky
  • 3/4 to 1 tsp garam masala or curry powder
  • 1 tsp coriander powder
  • 2 tsp nutritional yeast optional
  • 1.5 tbsp cornstarch or arrowroot starch
  • 3 tbsp water
  • 1 tbsp oil

Coconut chutney

  • 1/3 cup shredded coconut dried or fresh
  • 1/2 cup warm hot water
  • 1/2 green chile
  • 2 tbsp cilantro
  • 1/2 inch ginger
  • 1/4 to 1/3 tsp salt
  • 1/4 tsp sugar or maple
  • 1/4 tsp mustard seeds or ground mustard
  • a pinch of cayenne garlic powder, dash of lemon juice
US Customary - Metric

Instructions

  • Chop the vegetables and add to a bowl along with chickpeas if using.
  • Blend the ingredients under marinade in a small blender. Alternatively, mince the ginger garlic, chile etc and mix in a bowl with other ingredients.If the marinate is too thin, add a tsp or so flour or more starch.
  • Add the marinade to the veggie bowl and toss to combine well. Let the mixture sit for 5 to 10 minutes while you preheat the oven or make the coconut chutney. Preheat the oven to 425 deg F.
  • Spread the vegetables and chickpeas on a large parchment lined baking sheet. Drizzle any  remaining marinade over the veggies lightly. Bake at 425 deg F for 25 to 30 mins.
  • Let the veggies cool for 2 minutes, then carefully remove from sheet and place in warm tortillas or in a bowl. Add some crunchy greens, lettuce if desired. Add a generous drizzle of the coconut chutney or use other chutneys like Mint Cilantro Chutney

Coconut Chutney:

  • Blend the chutney ingredients for half a minute, then let the mixture sit for 5 mins for the coconut to rehydrate. Blend again for a minute. Add more water if needed and blend again until half the coconut is smooth (1-2 minutes). Taste and adjust salt, flavor and blend for a few pulses. Use to dress the veggies in wraps or in a bowl.

Nutrition

Calories: 292kcal | Carbohydrates: 44g | Protein: 8g | Fat: 10g | Saturated Fat: 3g | Sodium: 735mg | Potassium: 664mg | Fiber: 9g | Sugar: 12g | Vitamin A: 6545IU | Vitamin C: 45.5mg | Calcium: 71mg | Iron: 2.8mg