Looking for quick and easy vegan flatbreads for your next lunch?
These harissa roasted sweet potato & butterbean flatbreads are the perfect answer! They’re spicy and sweet, full of texture and healthy ingredients, and easy to whip up.
This vegan lunch is simple to make but doesn’t compromise on flavour!
Flatbreads make such a great quick lunch. You can throw together your favourite veggies and protein and add them to your flatbreads. It’s the perfect option when you’re bored of the regular sandwich, but still need a quick and tasty lunch. These harissa roasted sweet potato and butterbean flatbreads are a perfect balance of spicy, sweet, creamy, and crunchy. The sweet potato fries are crispy on the outside and soft on the inside, while the butterbeans are creamy and add a lovely texture to the wraps. The harissa adds a spicy kick, and the vegan yoghurt sauce cools everything down with its creamy tanginess. The fresh cucumber, lambs lettuce, and mint add a refreshing crunch that brings everything together.
Perfect for lunch on the go.
You can meal prep many of the elements for these flatbreads in advance, so all you need to do is make them up on the day. The sweet potato and butter beans can be cooked up and stored in the fridge, so assembling it with the fresh ingredients is all that needs doing. This way, you’ve got a delicious and quick lunch whenever you need it. Pack them up and take these to work, on a picnic, or enjoy whilst working from home.
These flatbreads are full of delicious plant-based protein.
We’ve added one of our favourite plant-based proteins to these wraps: butterbeans! They’re so versatile, which is why we love them so much. You can mash them with lemon and garlic, add them straight out of the can into salads, or fry them up with some herbs and serve them on toast. For this recipe, we’ve roasted them. Roasted butterbeans or cannellini beans are a great way of adding a tasty crunch to a dish. The insides stay lovely and soft and the outside goes nice and crunchy. If you’ve never had roasted butterbeans before, we think you’re going to love them!
Tips to keep in mind when cooking this dish:
- If you’re short on time, you can use store-bought sweet potato fries instead of cutting them yourself. However, homemade sweet potato fries taste much better and are easy to make.
- When roasting the sweet potato fries and butterbeans, make sure they are spread out evenly on the baking tray to ensure even cooking.
- To add more depth to the flavour, you can sprinkle za’atar over the top of the flatbreads before baking.
- If you prefer a milder taste, reduce the amount of harissa paste.
- For a twist on the recipe, you can add some sliced avocado to the dish or swap out the flatbread for pita bread or tortilla wrap.
For these easy flatbreads, you’ll need:
- Butter Beans
- Sweet Potato
- Olive Oil
- Vegan Yoghurt
- Lambs Lettuce
This flatbread recipe is:
- quick and simple to make
- uses only 8 ingredients
- filling and satisfying
- nutritious and balanced
- has a delicious kick to it
If you want more lunch ideas, check out these recipes:
- Spiced pumpkin & lentil salad
- Roasted butternut squash, red pepper & ginger soup
- Thai-inspired tofu noodle salad
Watch us make this flatbread wrap step by step:
Harissa Sweet Potato & Butter Bean Flatbreads
For the harissa sweet potatoes and butter beans
- 1 tbsp harissa paste
- 1 tin of butter beans drained
- 250 g sweet potato cut into wedges or fries
- 1 tsp olive oil
For the vegan yoghurt
- 1 tsp harissa paste
- 6 tbsp vegan yoghurt
For the rest of the flatbreads
- Cucumber sliced into rounds
- Lambs Lettuce
- Lemon juice optional
- Za’atar optional
- Preheat the oven to 200 degrees Celsius.
- Add the sweet potato and butterbeans to a baking tray, then pour over the harissa paste & oil. Toss to cover and spread out evenly across the tray. Roast in the oven for 25-30 minutes.
- Whilst they’re in the oven, mix the harissa paste and vegan yoghurt in a small bowl, then leave to one side.
- Once the sweet potato and butter beans are cooked, you can build the flatbreads. Add the vegan harissa yoghurt, then some fresh lambs lettuce, top with the roasted butter beans and sweet potato, and add some fresh chopped mint. A final optional step is to sprinkle over some za’atar and squeeze some lemon juice for an extra zingy flavour.