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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 (44)

(4.75 from 12 votes)
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Tracy2 days ago
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Is there a gluten free adaptation to this recipe?

Robert1 week ago
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In the FOK app, this recipe makes 24 pieces. Nice! And it makes it easy to track the nutritional information based on that proportion. Thank you!

Mary3 weeks ago
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Easy to make and they were really delicious.

John3 weeks ago
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Where do you find whole wheat tortillas that are oil-free? Stacy’s whole wheat tortillas contain 3cc of sunflower oil per tortilla. That seems like a lot to me.

Farrah Giannoni3 weeks ago
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Ezekiel makes sprouted whole grain and oil free tortillas.

Sharon3 weeks ago
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Why is there no nutritional information? As a Diabetic I need to know/count my carbs.

Becca3 months 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.

Jen5 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 Velonda5 months ago
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Yummy!!

Laura5 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

Pam2 months ago
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One serving/meal amount is *as much as it takes you to feel satisfied*. I would recommend taking a tour around the FOK site; you will understand that this way of eating is about gaining nutrition/health, not “portion control for weight loss,” as that direction never works. The more nutrients your body absorbs, the easier the excess pounds will melt off, naturally. Eat healthfully in abundance!

Sherry Kirchner5 months ago
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This was very easy/quick to make. It was very good and we will eat it again.

Jay1 month ago
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Why did you only give it 4 stars though? You can’t dock a star if you don’t state why.

Susan5 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.

JP5 months ago
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Sound delicious. Where can I find the nutritional information for this recipe?

Gayla Holmes5 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.

Elsa1 day ago
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Very easy to make your own hummus without oil. And it’s delicious.

Jean4 weeks ago
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I found one in my local market, they used the aqua fab from the can of chickpeas in lieu of oil ; )

Stacy4 months ago
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I found it at whole foods last week

Sherry5 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.

VB5 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.

Rebecca Saunders3 days ago
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These look delicious I’m going to try them, but here in the uk oil free wraps are not available anywhere.

Carolyn Daniele5 months ago
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All spinach organic and regular is high on the contaminated list. Is there something else you could suggest?

Elizabeth5 months ago
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Just put them in a container, plastic/glass. Just say thank you and move on

Lori5 months ago
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This sounds delicious and we will be adding to our lunch menus for work! Thank you for sharing!

Carmen5 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.

Linda5 months ago
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Delicious! The toasted sunflower seeds give a tasty addition! I wrapped in wax paper & served immediately.

Christine5 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!

Patti5 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!

Rebecca5 months ago
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Maybe look for a recipe online and make the tortillas from scratch. I did that many years ago. 🙂

Lois5 months ago
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How long will they last in the refrigerator? Is freezing recommended?

Lois5 months ago
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How long will they keep in the refrierator? Is freezing recommended?

Joanne5 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?

Mark3 weeks ago
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Go ahead and re-use a plastic bag! Why so critical?

T. Nantel5 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.

KC5 months ago
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No good deed goes unpunished. Free recipe. There’s always that one person to complain.

Ogunseyinde5 months ago
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Appears simple to make and fast. The image looks yummy . Will try it soonest

Lea5 months ago
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This looks absolutely delicious and I’m looking forward to trying it. Thanks! I’ve pinned it.

Tina Lockhart5 months ago
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why can’t I print it?

Donna5 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.

FC5 months ago
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It appears that you can email it to yourself or copy it and print from there.

Emiliana Aquino5 months ago
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Looks delish….for a good and healthy snack or light meal.
Love this idea.
Thank you.

Bev Husak5 months ago
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This sounds delicious. I will definitely make it

Pat5 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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