Mexican Quinoa and Sweet Potato Kale Wraps with Honey Lime Vinaigrette

INGREDIENTS

For the chickpeas:

Can Reduced-sodium chickpeas (drained and rinsed)

1 tbsp

Pompeian Extra Light Tasting Olive Oil

Salt

For the quinoa:

1 cup

Water

1/2 cup

uncooked quinoa

3 tbsp

Jalapeno (diced (about 1 large jalapeno))

Salt/pepper

For the potatoes:

2 cups

Sweet potato (cut into small cubes (about 1 medium potato, or 300g))

1 1/2 tbsp

Pompeian Extra Light Tasting Olive Oil

1/4 cup

+ 2 Tbsp Onion (diced)

2 tsp

Garlic (minced)

1/2 tbsp

Smoked paprika

1 tsp

Chili powder

Salt/pepper

For the vinaigrette:

1 tbsp

+ 1 tsp Pompeian Extra Light Tasting Olive Oil

1 tbsp

+ 1 tsp Fresh lime juice

1 tsp

Honey

Salt

Head of kale

Pompeian Extra Light Tasting Olive Oil

Grated Cheddar cheese (for garnish)

Cilantro (for garnish)