This Mexican Sweet Potato Noodles Wrap With Vegan Cheese Sauce is protein-packed and full of flavor! With fresh spinach and salsa, it’s a portable and vegan-friendly lunch!
Coming up with delicious lunch ideas for my picky teenager is no easy task. If I make anything other than his usual bologna sandwich, it’s almost guaranteed to come back home untouched. He’ll happily eat a peanut butter and jelly sandwich, but the jelly has to be exactly the brand he likes, or he’ll definitely notice. But I’m not giving up! Every now and then, I test my luck by sneaking something different into his lunch bag—like this Mexican sweet potato noodles wrap.
This hearty wrap is packed with fresh spinach, spicy salsa, tender spiralized sweet potato noodles, and a velvety vegan cheese sauce, all rolled into a protein-rich wrap that’s as portable as it is delicious. My son loved it so much that he texted me from school, asking if I could make it again tomorrow. Happy mom moment!
By the way, did you know that sweet potatoes are incredibly versatile? They can be roasted, mashed, fried, or even turned into noodles! This wrap gives sweet potato noodles a modern twist, combining classic Mexican flavors with the creamy indulgence of dairy-free cheese sauce for a lunch that’s loved by all—even picky teens!
Are Mexican Sweet Potato Noodles Wraps With Vegan Cheese Sauce Healthy?
This wrap is not just tasty, it’s also brimming with whole, nutritious ingredients. Sweet potatoes provide complex carbohydrates, fiber, and beta-carotene, while the fresh spinach adds a boost of iron and vitamins. The vegan cheese sauce, made with nutritional yeast, offers B vitamins, and the avocado is a source of healthy fats. Whether you’re avoiding dairy or just want a wholesome, plant-based meal, this wrap is designed to support your healthy eating goals while keeping your taste buds happy. If you’re gluten-sensitive, simply use a gluten-free wrap or tortilla. The rest of the ingredients are naturally gluten-free.
What is Nutritional Yeast?
If you’ve never tried nutritional yeast before, you’re in for a treat! Nutritional yeast, often referred to as “nooch,” is an ingredient that brings a deliciously savory, cheesy flavor to dishes without any dairy. It has a golden color and a light, flaky texture, making it easy to sprinkle or mix into recipes.
Nutritional yeast is usually fortified with B vitamins, including the all-important B12, making it a go-to ingredient for vegans. It’s also low in calories and free from gluten, soy, and nuts, making it suitable for a wide range of diets.
You can find nutritional yeast in health food stores, larger supermarkets, or online, often sold in shaker jars or resealable bags. When it comes to taste, nutritional yeast offers a delightful umami richness that mimics the tangy, nutty qualities of cheese. It’s perfect for adding to vegan cheese sauces, as I’ve done here, or for sprinkling on popcorn or pasta, stirring into soups and stews, or even dusting over roasted vegetables. Want to make your own vegan “Parmesan?” In a small food processor, simply blitz three-quarters of a cup of cashews, three tablespoons of nutritional yeast, one teaspoon each of garlic powder and onion powder, and one teaspoon of salt.
How To Make Ahead And Store
Store the wraps in an airtight container in the fridge for up to 3 days. A squeeze of lemon juice will keep the avocado from turning brown.
Serving Suggestions
This wrap is delicious on its own, but if you want a more substantial meal, try serving it with a side of crunchy Apple Coleslaw or a simple Green Goddess Salad. A cool Cucumber-Mint Water would pair perfectly with the spicy, creamy flavors of the wrap. For a dessert, these Paleo Magic Cookie Bars are sure to please!
Recipe
Ingredients
- 1 teaspoon olive oil
- 1 teaspoon garlic minced
- 1 small sweet potato (150g) spiralized with the 3mm-blade
- 3/4 teaspoon taco seasoning
- 3 tablespoons unsweetened almond milk
- 3 tablespoons nutritional yeast
- Pinch of salt
- 2 high-protein flatbread wraps of your choice (gluten-free, if needed)
- 1 cup spinach packed
- 1/4 cup salsa of choice
- 3 tablespoons cilantro roughly chopped
- 1/2 avocado sliced
Instructions
- Heat the olive oil in a large pan over medium heat. Add the garlic and cook until fragrant, just a minute or so. Add the sweet potato noodles and taco seasoning, tossing to coat the noodles in the seasoning.
- Cook, stirring occasionally, until the noodles “wilt” and become fork-tender, about 10 minutes.
- While the noodles cook, heat the milk in a small pot over medium heat just until steaming (not boiling). Whisk in the nutritional yeast, along with a pinch of salt, and let come to a boil. Whisk constantly until the sauce begins to thicken, about 4 minutes. Transfer to a small bowl to let cool for 3 minutes (it thickens up quite a bit while it cools).
- Divide the cooled cheese sauce between the two wraps. Follow with the spinach, sweet potato noodles, salsa, cilantro, and avocado slices.
- Roll up and serve.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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