Ingredients:
Sweet Potatoes
2 large sweet potatoes
1 tbsp avocado oil
1 tsp fresh thyme
1/4 tsp ground cinnamon
1/2 tsp sea salt
1 pinch cayenne pepper *optional
Chickpeas
1 15-oz can chickpeas (rinsed & dried thoroughly with a towel)
1 tbsp avocado oil
1 tsp fresh or dried thyme
1 pinch ground cinnamon
1 tsp ground cumin
1/2 tsp smoked paprika
1/2 tsp sea salt
Directions:
1. Preheat the oven to 400 degrees F
2. Thoroughly was and dry sweet potatoes, then slice (skin on) into bite-sized pieces.
3. Add to a mixing bowl with avocado oil, thyme, cinnamon, sea salt and cayenne (optional). Toss to coat, then arrange in a single layer on a baking sheet.
4. To the same mixing bowl, add chickpeas, and avocado oil, thyme, cinnamon, cumin, paprika, sea salt, and coriander + cardamom.
5. Toss to coat, then arrange on a baking sheet with sweet potatoes where space permits. Depending on the size of the baking sheet, you may need to use a second to accommodate all potatoes and chickpeas.
6. Bake for a total of 25 minutes, flipping/stirring once at the 15-minute mark to ensure even cooking. You'll know they're done when the potatoes are fork tender, and the chickpeas are golden brown, dehydrated, and slightly crispy. Remove from the oven and set aside.
7. In the meantime, prepare toppings and dressing (if you opt to use them).
8. Once potatoes and chickpeas are finished baking, wrap flatbread in a damp towel and warm in the still warm oven for 1-2 minutes (or in the microwave for 30 seconds) to soften and make more pliable.
9. To assemble, top each wrap with a portion of sweet potatoes and chickpeas. Add desired toppings, such as pumpkin seeds, sunflower seeds, cranberries, and arugula.