Put a meal in a wrap—with the veggies, grains, and tempeh all together. Savory and filling, this is a sturdy sandwich to take to work or on the bus, so you can get your breakfast no matter what.

1 In a medium bowl, mix the sweet potatoes with the miso and pepper. Lay out the tortillas and portion the sweet potato mixture in the center of each, then top with the rice and 4 slices of tempeh “bacon.”
2 Fold in the sides and roll up the tortillas. Wrap each in wax/greaseproof paper if you plan to microwave later, or foil to bake in the oven or toaster oven. Refrigerate until serving.
3 To microwave, take off the paper and place a wrap, seamside down, on a plate and heat for about 2 minutes. Or bake the wraps in a 375°F/190°C/gas 5 oven for 15 to 20 minutes to heat through.

2 cups/480 ml mashed
baked sweet potatoes
(about 1 lb/455 g)
2 tbsp red miso
½ tsp freshly cracked
black pepper
Four 8-in/20-cm or larger
whole-wheat/wholemeal
tortillas
2 cups/320 g cooked
brown rice
2 recipes Smoky Maple-
Tempeh “Bacon”
(page 39)
Serves 4

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