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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.


  1. Preheat your oven to 375 F. Line a sheet pan with parchment paper.
  2. 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.
  3. 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!).
  4. 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.
  5. Serve at room temperature.