NUTRITION

SERVINGS

INGREDIENTS

0.33 cup Soja granulat

0.75 cup Vegetable broth

2 medium Protein wraps

0.5 medium Sweet potato

1 tsp Olive oil

0.25 medium Yellow onion

1 clove Garlic

1 cup Kale

1 tbsp Tamari

1 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Place the soja granulat in a heat-proof bowl and pour the hot vegetable broth over it, letting it soak for 10 minutes until fully rehydrated.

• 2

  Drain the soja granulat through a fine-mesh sieve and press firmly with a spoon to remove as much excess liquid as possible.

• 3

  Peel and dice the sweet potato into small 1/4-inch cubes to ensure even and quick cooking in the skillet.

• 4

  Heat the olive oil in a large skillet over medium heat and sauté the sweet potatoes for 7-8 minutes until they are softened and slightly browned.

• 5

  Add the diced yellow onion and minced garlic to the skillet, cooking for another 3 minutes until the onion is translucent and fragrant.

• 6

  Stir in the rehydrated soja granulat, increasing the heat slightly to develop a crispy texture on the edges for about 5 minutes.

• 7

  Add the chopped kale, tamari, smoked paprika, sea salt, and black pepper to the pan, sautéing for 3-4 minutes until the kale is wilted.

• 8

  Warm the protein wraps in a separate dry pan for 30 seconds per side, then fill each wrap with the soja and sweet potato mixture before serving.