Roasted Sweet Potatoes
- 4 cups diced sweet potatoes
- ½ tsp smoked paprika
- ½ tsp cumin
- ½ tsp sea salt
- ½ tsp freshly cracked black pepper
Sautéed Brussel Sprouts
- 1 tsp olive oil
- 2 shallots , finely chopped
- 4 garlic cloves , minced
- 5 cups finely chopped Brussel sprouts
- 1 tbsp balsamic vinegar
- Sea salt and freshly cracked pepper , to taste
Wrap & Other Fillings
- 4 tortilla wraps (I used Food For Life’s Gluten Free Tortillas)
- 4 heaping tbsp Butternut Squash and Kalamata Olives Hummus
- 4 heaping tbsp Sugar Free Cranberry Sauce
- 2 cups cooked wild rice