If you are on breakfast duty for the family or having friends over for brunch, this recipe is the one for you! While the aubergines, tomatoes and sweet potato chunks are roasting in the oven, you can prep the table and make yourself a coffee. Just place the wraps on the table and everyone can help themselves. With zero fuss this a perfect option for an extremely delicious veggie filled breakfast!
1/2 pack of Garlic Roasted Sweet Potato Chunks
2 sweet potato wraps
2 tbsp soy sauce/liquid aminos/tamari
1 tbsp olive oil
1 aubergine, cut into even chunks
Handful of cherry tomatoes, halved
Handful of pomegranate seeds
1 red onion, finely diced
1/4 cucumber, finely diced
Handful of mint
1 tbsp cider vinegar
Coconut, Chilli & Lime dressing
2 tbs coconut yoghurt
1 tbsp tahini
Sprinkle of chillis
Squeeze of half a lime
Salt to taste
method (tick as you go)
Preheat the oven to 200°C.
Place the aubergine chunks on a baking tray and drizzle with the olive oil and soy sauce. Cook for 20-25 minutes. After about 15 minutes, add the cherry tomatoes to the tray.
On a separate tray place the Garlic Sweet Potato Chunks and cook as per instructions on the pack.
While the chunks and aubergine cook, make the relish and dressing.
For the relish mix all ingredients together, the same goes for the dressing.
Serve all on wraps of your choice, we have used BFree Sweet Potato Wraps.