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.

Cauliflower Sweet Potato Chickpea Tikka Wraps with Coconut Chutney

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

1. Chop the vegetables and add to a bowl along with chickpeas if using.
2. 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.
3. 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.
4. 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.
5. 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:

1. 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.

https://www.veganricha.com/2017/07/cauliflower-sweet-potato-chickpea-tikka-wraps-with-coconut-chutney.html