Harissa Sweet Potato Wraps

🥘 Ingredients

• apricot jam
  2 tbsp
• baby lettuce
  1 unit
• bulgur wheat
  ½ cup
• dijon mustard
  1 tsp
• dill
  1 unit
• feta cheese
  2 oz
• garlic powder
  1 tsp
• harissa powder
  1 unit
• mayonnaise
  2 tbsp
• olive oil
  2 tbsp
• sunflower seeds
  1 tbsp
• sweet potatoes
  1 unit
• veggie stock concentrate
  1 unit
• white wine vinegar
  1 unit
• yellow onion
  1 unit

🍳 Cookware

• baking sheet
• small pot
• small bowl

1. 

   1

   Adjust oven rack to top position and preheat oven to 450°F. Wash and dry produce.
2. 

   2

   Dice sweet potatoes into ½-inch pieces. Halve, peel, and cut yellow onion into ½-inch-thick wedges; mince a few wedges until you have 2 tbsp. Trim and discard root end from baby lettuce ; separate leaves. Roughly chop half the dill .

   sweet potatoes: 1 unit, yellow onion: 1 unit, baby lettuce: 1 unit, dill: 1 unit
3. 

   3

   Toss sweet potatoes and onion wedges on a baking sheet with half the garlic powder , ¾ tsp harissa powder , a drizzle of olive oil , a big pinch of salt, and pepper. If you like things spicy, feel free to add more harissa powder. Roast on top rack until browned and tender ⏱️ 20 minutes .

   garlic powder: 1 tsp, harissa powder: 1 unit, olive oil: 2 tbsp
4. 

   4

   Meanwhile, in a small pot , heat a drizzle of olive oil over medium heat. Add minced onion and a big pinch of salt. Cook, stirring, until fragrant ⏱️ 1 minute .
5. 

   5

   Add bulgur wheat , veggie stock concentrate , and 1 cup water. Bring to a boil, then cover and reduce to a low simmer. Cook until water has absorbed and bulgur is tender ⏱️ 12 minutes . Turn off heat; uncover and let cool until ready to serve.

   bulgur wheat: ½ cup, veggie stock concentrate: 1 unit
6. 

   6

   While bulgur cooks, in a small bowl , whisk together mayonnaise , apricot jam , dijon mustard , remaining garlic powder, 2 tsp white wine vinegar , a drizzle of olive oil, and a pinch of salt and pepper.

   mayonnaise: 2 tbsp, apricot jam: 2 tbsp, dijon mustard: 1 tsp, white wine vinegar: 1 unit
7. 7

   Once bulgur has cooled slightly, stir in sunflower seeds and half the feta cheese . Taste and season with salt and pepper if needed.

   sunflower seeds: 1 tbsp, feta cheese: 2 oz
8. 8

   Fill lettuce leaves with bulgur mixture and roasted veggies. Drizzle aioli over veggies. Sprinkle with as much dill and remaining feta as you like and serve.