Harissa Sweet Potato Wraps

🥘 Ingredients

• apricot jam
  2 unit
• baby lettuce
  2 unit
• bulgur wheat
  1 c
• dijon mustard
  4 tsp
• dill
  ¼ oz
• feta cheese
  1 c
• garlic powder
  2 tsp
• harissa powder
  1 tbsp
• mayonnaise
  4 tbsp
• olive oil
  1 tbsp
• pepper
• salt
• sunflower seeds
  1 oz
• sweet potatoes
  2 unit
• veggie stock concentrate
  2 unit
• water
• white wine vinegar
  5 tsp
• yellow onion
  2 unit

🍳 Cookware

• baking sheet
• small pot
• small bowl
• whisk

1. 

   1

   Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. 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 (4 TBSP for 4 servings). Trim and discard root end from baby lettuce ; separate leaves. Roughly chop half the dill (all for 4).

   sweet potatoes: 2 unit, yellow onion: 2 unit, baby lettuce: 2 unit, dill: ¼ oz
2. 

   2

   Toss sweet potato and onion on a baking sheet with half the garlic powder (you’ll use the rest later), ¾ tsp harissa powder (1½ tsp for 4 servings), 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 (20-25 minutes).

   garlic powder: 2 tsp, harissa powder: 1 tbsp, olive oil: 1 tbsp, salt, pepper
3. 

   3

   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 . 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, ⏱️ 15 minutes (12-15 minutes). Turn off heat; uncover and let cool until ready to serve.

   bulgur wheat: 1 c, veggie stock concentrate: 2 unit, water
4. 

   4

   While bulgur cooks, in a small bowl , using a whisk , whisk together mayonnaise , apricot jam , dijon mustard , remaining garlic powder, 2 tsp white wine vinegar (4 tsp for 4 servings), a drizzle of olive oil, and a pinch of salt and pepper.

   mayonnaise: 4 tbsp, apricot jam: 2 unit, dijon mustard: 4 tsp, white wine vinegar: 5 tsp
5. 

   5

   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 oz, feta cheese: 1 c
6. 

   6

   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.