Kale, Sweet Potato, and Fonio Wraps with Mango Yassa Sauce
These vegan and gluten-free wraps are bursting with bright and earthy flavors, and I know you'll love them! They're inspired by the sumptuous flavors of West Africa. They're inspired by the sumptuous flavors of West Africa. There's a tangy mango yassa sauce, with the traditional Senegalese blend of onion, mustard, and lemon, fused with the sweetness of mango. Also within the flatbread wrap is the tiny, fluffy, and nutty West African grain fonio as a hearty base. And to round out the fillings with a delightful blend of textures and flavors, we have sweet potatoes, scallions, kale, and sweet red peppers. You'll love these Kale, Sweet Potato, and Fonio Wraps with Mango Yassa Sauce!
Ingredients
For prepping the wraps:
- 1 tablespoon peanut oil or olive oil, for cooking the fonio
- 1 cup (200 g) uncooked fonio
- 2 cups (480 ml) water
- 1 teaspoon vegetable bouillon paste
- 8 cups (150 g) kale, stems removed and finely chopped
- 2 ¼ cups (532 ml) mango yassa sauce, made ahead (1 full recipe)
- 12 7-8 inch or 18-20 cm easy fluffy potato tortillas or flatbreads of choice, made ahead
- 2 (500 g) sweet red peppers, thinly sliced into strips
- 1 bunch scallions, chopped
For roasting the sweet potatoes:
- 2 large (600 g) sweet potatoes, about 2 large, peeled and cut into ½ inch (1.25 cm) thick strips
- 1 tablespoon peanut or olive oil
- Salt and pepper to taste
Instructions
Cook the Fonio:
- In a pot over medium low heat, add 1 tablespoon of oil.
- Add the fonio, and stir to coat the grains until toasted, about a minute or two.
- Add the water and bouillon paste and bring to a boil. Cover, and turn the heat to low.
- After 1 minute, remove from the heat and let the pot sit for 5 minutes. Fluff the fonio with a fork.
Marinate the Kale with the Mango Yassa Sauce:
- Place the kale in a mixing bowl. Stir in the mango yassa sauce until the leaves are evenly coated.
- Meanwhile, proceed with roasting the sweet potatoes while the acids in the sauce soften the texture of the kale.
Roast the Sweet Potatoes:
- Preheat the oven to 425°F (218°C). Coat the sweet potato strips with oil, salt, and pepper. Spread them out on a large baking sheet in a single layer on a sheet of baking parchment (optional).
- Roast for 20-25 minutes or until tender and lightly browned.
Fill the Wraps:
- Lay out a tortilla and add a base layer of cooked fonio.
- Then add some roasted sweet potato strips, marinated kale, thinly sliced sweet red pepper strips, and a generous sprinkle of chopped scallions. You can vary the amount of each ingredient based on personal preference.
- Roll the tortillas tightly into wraps, tucking in the sides as you go. Or just fold them in half over the filling and eat them this way. Go with whichever works best for you!
Notes
Please make sure to have the mango yassa sauce and flatbreads of choice ready before you start this recipe. It works really well for both of them to be prepared the day before and stored in the fridge.
Fonio is available at well-stocked grocery stores like Whole Foods, or on Amazon. And also online from Yolélé. I really like the quality of their fonio and their mission to support regenerative agriculture and local West African farmers.
Tried this recipe?Let us know how it was!