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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

Ingredients

  • 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

Instructions

  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.

Comments (32)

(4.78 from 9 votes)
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Becca4 days ago
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Absolutely love this recipe. If you stick to the amounts it says the flavors blend in so nicely together that you don’t taste anything specific. If you really like an ingredient just put a little more than what it says. I have been recommending this to everyone I know.

Jen2 months ago
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Just wondering, why do you say no skin on the sweet potato? Is this just a personal preference? I’ve always left mine on because I thought this added more nutritional value, so I’m curious why you instructed to remove. Maybe you know something I don’t . Thank you for the recipe, going to try it this week!

Dr Velonda2 months ago
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Yummy!!

Laura2 months ago
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Please, please, can you tell me what is one serving/or meal amount?
This is my only complaint about FOK recipes. Recipe sounds great but I would probably over eat without someone telling me correct amount. Thanks

Sherry Kirchner2 months ago
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This was very easy/quick to make. It was very good and we will eat it again.

Susan2 months ago
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That’s the beauty of eating this way. You can eat as much as you need to feel satisfied. “Diets” don’t work because people feel deprived. This WOE is built for the long term.

JP3 months ago
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Sound delicious. Where can I find the nutritional information for this recipe?

Gayla Holmes3 months ago
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Haven’t tried it yet, but it sounds easily doable. Just gotta figure out where to find an oil-free brand of hummus.

Stacy2 months ago
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I found it at whole foods last week

Sherry2 months ago
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Oil free hummus is easy to make if you have a small food processor or blender. Drain a can of garbanzo beans (chick peas) and put in the food processor. Add some lemon juice and garlic and blend until smooth. Use amounts to your taste.

VB3 months ago
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People who have concern for the environment are now being attacked? How ridiculous- instead of focusing on the accurate point made.

Carolyn Daniele3 months ago
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All spinach organic and regular is high on the contaminated list. Is there something else you could suggest?

Elizabeth3 months ago
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Just put them in a container, plastic/glass. Just say thank you and move on

Lori3 months ago
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This sounds delicious and we will be adding to our lunch menus for work! Thank you for sharing!

Carmen3 months ago
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People are so ungrateful. Instead of wining about plastic, how about saying thank you for the free healthy and delicious recipe.

Linda3 months ago
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Delicious! The toasted sunflower seeds give a tasty addition! I wrapped in wax paper & served immediately.

Christine3 months ago
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Is there a brand of tortilla that is recommended? We are limited here and can only find the Mission brand which has lots of ingredients. Lots!

Patti2 months ago
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Ezekiel brand has the best ingredients that I’ve found. They sell them at Sprouts and Trader Joe’s and many other stores. Ezekiel also makes great pita bread, English muffins and cereal. Check them out!

Rebecca3 months ago
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Maybe look for a recipe online and make the tortillas from scratch. I did that many years ago. 🙂

Lois3 months ago
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How long will they last in the refrigerator? Is freezing recommended?

Lois3 months ago
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How long will they keep in the refrierator? Is freezing recommended?

Joanne3 months ago
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The recipe looks great. But cling wrap? That seems wasteful, and creates more plastic in the landfill. Why not just re-use one or more plastic bags – for example, the bag that the tortillas came in?

T. Nantel3 months ago
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Joanne has a valid point and you could have responded with a new outlook and be open to her suggestion. We all live together on this planet. Every little effort goes a long way into our children’s future. The recipe, of course, is appreciated. This is merely the next step in awareness.

KC3 months ago
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No good deed goes unpunished. Free recipe. There’s always that one person to complain.

Ogunseyinde3 months ago
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Appears simple to make and fast. The image looks yummy . Will try it soonest

Lea3 months ago
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This looks absolutely delicious and I’m looking forward to trying it. Thanks! I’ve pinned it.

Tina Lockhart3 months ago
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why can’t I print it?

Donna3 months ago
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Just below the picture there is an option Print/Save.
Just click on print. I didn’t have a problem printing it.

Sometimes I make a screen capture and save that way.

FC3 months ago
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It appears that you can email it to yourself or copy it and print from there.

Emiliana Aquino3 months ago
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Looks delish….for a good and healthy snack or light meal.
Love this idea.
Thank you.

Bev Husak3 months ago
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This sounds delicious. I will definitely make it

Pat3 months ago
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Yummy as lunch or appetizer

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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.

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