1 cup sweet potato puree (boiled or baked, mashed)
1/2 cup flour (plus extra if needed)
1 tbsp plain Greek yogurt
Pinch of salt
Sheet-Pan Beef & Roasted Vegetables
1/2 lb (225 g) ground beef (or finely sliced)
1 tbsp plain Greek yogurt
1 tsp onion powder
1 tsp garlic powder
1/2 tsp paprika
Optional shawarma spice blend
Salt & pepper
1 red onion, sliced
1 tomato, sliced
1 green bell pepper, sliced
1 tbsp olive oil
Garlic Sumac Sauce
2 tbsp plain Greek yogurt
1 clove garlic, finely grated
1 tbsp store-bought hummus (optional)
Garlic powder, onion powder, sumac, fresh parsley
A squeeze of lemon juice
Salt & black pepper to taste
Directions
Mix the beef with yogurt, onion powder, garlic powder, paprika, optional shawarma blend, salt and pepper. Flatten thin on a parchment-lined sheet pan.
Arrange the sliced onion, tomato and pepper over the beef, drizzle with olive oil, and bake/broil until the beef is cooked and the vegetables are tender with charred edges.
Combine the sweet potato puree, flour, yogurt and salt (add more flour if sticky). Divide into 6 balls and roll flat.
Heat a dry skillet over medium-high and cook each tortilla 1-2 minutes per side until puffed with golden spots.
Whisk the sauce ingredients together until creamy.
Spread sauce on the tortillas, top with the warm beef and roasted vegetables, wrap and serve.
A high-protein remake of shawarma wraps (soft sweet-potato tortillas, no bread). The reel is a teaser; full recipe free on the creator's Substack. From @fiteat.rima on Instagram.
