Roasted Sweet Potato Quinoa Wrap with Crispy Veggies

In a saucepan add quinoa and 300 ml of water and bring it to boil. Once it comes to boiling stage simmer it for 15 minutes with the lid on top of it. After the quinoa is cooked keep it aside to cool (you can add ½ tsp of salt).

Marinate the sweet potato with olive oil, salt and crushed pepper and bake it at 180 degree Celsius for 25 minutes. Take the skin out and mash the potato with a fork.

Finely shred the pepper and cucumbers.

Blanch the asparagus and keep aside.

In a bowl mix the mashed sweet potato, quinoa, lemon juice, olive oil, salt and pepper.

In a flat bowl take boiling water and soak the rice paper sheet for 15-20 seconds, and stuff the quinoa mixture, shredded vegetables and asparagus. Roll it over and serve it with your choice of sauce.