Say hello to your new favorite light lunch or weeknight dinner! These Spicy Sweet Potato and Black Bean Cabbage Wraps are the perfect combination of zesty, savory, and fresh. We’re swapping traditional tortillas for crisp savoy cabbage leaves, creating a low-carb, gluten-free vessel for a hearty, protein-packed filling. The best part? It comes together in about 30 minutes, thanks to a few microwave shortcuts. Let’s get wrapping!
Ingredients
• For the Spiced Yogurt-Lime Dressing
• 1/2 cup plain low-fat yogurt
• 1/4 cup olive oil
• 2 tablespoons lime juice
• 1 tablespoon soy sauce
• 1 tablespoon chili powder
• 1 clove garlic, minced
• For the Wraps
• 1 pound / 450g sweet potatoes, peeled and cut into 1-inch cubes
• 1 15-ounce / 425g can black beans, rinsed and drained
• 1 tablespoon soy sauce
• 1 tablespoon lime juice
• 1 teaspoon chili powder
• 1 teaspoon fresh oregano, snipped, or 1/2 teaspoon dried oregano
• 1 teaspoon olive oil
• 1 cup cherry or grape tomatoes, halved
• 1 medium avocado, chopped
• 8 large savoy cabbage leaves
• 1/4 cup thinly sliced green onions
• Lime wedges, for serving (optional)
• Toasted baguette slices, for serving (optional)
Instructions
1. First, prepare the Spiced Yogurt-Lime Dressing. In a small bowl, combine the yogurt, lime juice, soy sauce, chili powder, and minced garlic. Slowly whisk in the olive oil until the dressing is smooth and well combined. Set aside.
2. In another small bowl, stir together the 1 tablespoon soy sauce, 1 tablespoon lime juice, 1 teaspoon chili powder, oregano, and 1 teaspoon olive oil to create the marinade.
3. Place the sweet potato cubes in a medium microwave-safe bowl and the drained black beans in a separate small microwave-safe bowl. Pour half of the marinade over the sweet potatoes and the other half over the beans, tossing each to coat well.
4. Cover the bowl of sweet potatoes with vented plastic wrap. Microwave on high for about 9 minutes, stirring occasionally, until the potatoes are tender. Set aside.
5. Cover the bowl of beans with vented plastic wrap. Microwave on high for 1 to 2 minutes, stirring once, until heated through.
6. Assemble your wraps. Divide the warm sweet potatoes, black beans, halved tomatoes, and chopped avocado evenly among the savoy cabbage leaves. Sprinkle with sliced green onions.
7. Serve immediately, passing the Spiced Yogurt-Lime Dressing on the side for drizzling. If desired, serve with extra lime wedges and toasted baguette slices.
Nutritional Information
• PER SERVING: 409 calories, 21 g total fat (3 g saturated fat), 2 mg cholesterol, 896 mg sodium, 51 g carbohydrates, 14 g fiber, 13 g protein.
Pro Tips
• For a deeper, caramelized flavor, roast the sweet potato cubes instead of microwaving. Toss with the marinade and roast at 400°F / 200°C for 20-25 minutes until tender and slightly browned.
• To make the cabbage leaves more pliable and easier to wrap, blanch them by submerging the leaves in boiling water for 30 seconds, then immediately transfer to an ice bath to stop the cooking. Pat dry before using.
• This filling is perfect for meal prep. Store the cooked sweet potato and bean mixture, chopped tomatoes, and dressing in separate airtight containers in the refrigerator for up to 4 days. Assemble the wraps just before serving to keep the cabbage crisp.
• Don’t have savoy cabbage? Butter lettuce or large romaine leaves make excellent and equally crisp substitutes.
FAQ
Q: Can I make these cabbage wraps vegan
A: Absolutely! To make this recipe vegan, simply substitute the plain low-fat yogurt in the dressing with a dairy-free alternative like unsweetened coconut, soy, or almond milk yogurt. Also, ensure your soy sauce is vegan-friendly, or use tamari for a gluten-free vegan option.
Q: How can I add more protein to these vegetarian wraps
A: These wraps already offer great plant-based protein from the black beans. To boost it even further, you could mix in 1/2 cup of cooked quinoa or shelled edamame with the sweet potato and bean filling. Sprinkling some toasted pumpkin seeds on top before serving also adds a nice protein crunch.
Q: Are these sweet potato cabbage wraps good for meal prep
A: Yes, they are perfect for meal prep! For the best results, store the cooked sweet potato and bean mixture, the chopped vegetables, and the yogurt-lime dressing in separate airtight containers in the refrigerator for up to 4 days. Assemble the wraps just before you’re ready to eat to keep the cabbage leaves fresh and crisp.
