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Hummus and baked sweet potato add heft along with luscious texture to these vegan veggie roll-ups. You can also skip slicing and enjoy them as wraps. 

Note that this recipe calls for baked sweet potato. One of our favorite healthy-eating hacks is to bake a few potatoes or sweet potatoes at once and stash them in the fridge (wrapped individually in cling wrap) to use throughout the week. 

Sliced veggie roll-ups shown from the top down, stuffed with spinach, sweet potato, hummus, and roasted red bell pepper


  • ⅔ cup oil-free hummus
  • ¼ cup sliced scallions (green onions)
  • 4 6-inch whole wheat tortillas
  • 1½ cups fresh baby spinach
  • 1 cup chopped baked sweet potato (no skin)
  • ¼ cup chopped red bell pepper
  • 2 tablespoons sunflower kernels, toasted


  1. In a small bowl stir together hummus and scallions. Spread over tortillas. Top with spinach, sweet potato, bell pepper, and sunflower kernels; gently press into the hummus.
  2. Roll up tortillas and wrap individually using plastic wrap or reusable wrapper. Refrigerate at least 1 hour. Slice rolls into 1-inch pieces.

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about the author

Nancy Macklin

Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a master of science in health services administration from the University of Saint Francis. Nancy worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals.

Sliced veggie roll-ups shown from the top down, stuffed with spinach, sweet potato, hummus, and roasted red bell pepper see more from this author
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