Name: Easy Sweet Potato Lettuce Wraps
Ingredients: 2 small sweet potatoes, peeled and cubed; 1 tbsp olive oil; salt & pepper, to taste; 3 tbsp white miso; 1 tsp peanut butter; 1 tbsp. honey; 2 tbsp. rice wine vinegar; ½ tsp. toasted sesame oil; ¼ cup vegetable or mild olive oil; 2 tbsp. water; 1 head of red or green Boston lettuce, leaves separated, washed and dried; leftover grilled steak, thinly sliced*; chive flowers*

Ingredients

Roasted Sweet Potatoes

2 small sweet potatoes, peeled and cubed
1 tbsp olive oil
salt & pepper, to taste

Peanut-Miso Dressing

3 tbsp white miso
1 tsp peanut butter
1 tbsp. honey
2 tbsp. rice wine vinegar
½ tsp. toasted sesame oil
¼ cup vegetable or mild olive oil
2 tbsp. water

Lettuce Wraps

1 head of red or green Boston lettuce, leaves separated, washed and dried
leftover grilled steak, thinly sliced*
chive flowers*

*Note: substitute with rotisserie chicken or leave out for a vegetarian version. If you can’t find chive flowers, roast your sweet potatoes with a light sprinkle of garlic powder.

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Instructions

Preheat your oven to 375 F. Line a sheet pan with parchment paper.
Toss the cubed sweet potatoes in the olive oil and season with salt and pepper. Arrange onto your sheet pan and roast until tender, 15-20 minutes. Cool to room temperature before assembling the wraps.
For the peanut-miso dressing, add all of the ingredients to a blender and process until smooth. Add additional water if it seems too thick. You will have extra dressing leftover- store in the fridge for up to one week (use it as a dip for carrots and broccoli, or drizzled over grilled fish!).
To assemble, fill each lettuce wrap with a few sweet potatoes, 1 or 2 slices of steak and sprinkle with chive flowers. Drizzle with the miso dressing right before serving. Fold up the sides and enjoy like a taco.
Serve at room temperature.