This post contains affiliate links. Please see our disclosure policy.
Cauliflower Sweet Potato Chickpea Tikka Wraps with Quick Coconut Chutney. Coconut Chutney makes everything amazing! Easy Weekday Meal. Vegan Soy-free Nut-free Recipe. Can be gluten-free with gluten-free wraps or tacos.
Summer meals are often are simplified versions of some Indian spreads that can be served in hand held form, like wraps, tacos, burritos, burgers etc. These tikka wraps fall perfectly there. The Veggie Tikka or Kebabs that would usually be skewered and grilled, are all put on one baking sheet to bake to crisp. The medley is then served over warm rotis or tortillas dressed in coconut chutney.
This Coconut chutney is easy and addictive. You will want to put it over tacos, burgers and everything. Use seasonal vegetables of choice. Add some hearty greens to marinate and bake/grill. Serve these in tortillas or make a bowl with a generous drizzle of the coconut dressing. Don’t like coconut, use my Mint Cilantro Chutney instead. Make a huge helping of these tikka veggies as the marinade is super flavorful. It’s a super quick Sheet Pan Roasted Veggies + Chickpeas Dinner! Add the baked veggies to any other bowls, over salad, grill into sandwiches, and more this Summer.
More hand held meals from the blog
- Chile Lime Pinto Bean Fajita Tacos. GF This marinade is so good!
- Chipotle Garlic Jackfruit Tacos – GF Easy Instroduction to Jackfruit
- Pulled Butternut Squash Tacos. GF
- Jackfruit Meatballs Tacos – GF So good
- Jamaican Jerk Black Bean Tacos with Corn Salsa GF
- Barbacoa Mushroom Tacos. GF – Add other veggies or chickpeas/beans!
Reading: This past weekend we helped a bit with a fundraiser for the Food Empowerment Project. FEP seeks to create a more just and sustainable world through food choices. They focus on finding choices that reflect a more compassionate society by spotlighting child labor, abuse of animals on farms, depletion of natural resources, unfair working conditions for produce workers, the unavailability of healthy foods in communities of color and low-income areas, environmental impact and more.
From chocolate that comes from the worst forms of child labor, to Bananas an unsustainable monoculture crop, (banana industry being embroiled in countless labor and environmental (chemical pesticide usage) crises). FEP works on educating the consumer, getting answers and information from the options, suggesting options which consistently work on reducing these issues.
There is so much more to food production and with someone bringing this all together, we can use it to affect changes by requesting sustainable options or just by choosing to buy/use compassionate options over the other. You can find lists of suggested brands and options for some foods on the FEP website or their app.
Chop and assemble the veggies.
Add marinade and let sit for a few minutes.
Spread on parchment lined baking sheet. Spray oil and bake.
Serve in a bowl or as tacos with lettuce, greens and generous drizzle of coconut chutney.
Cauliflower Sweet Potato Chickpea Tikka Wraps with Coconut Chutney
Ingredients
Veggie Chickpea Tikkas:
- 1.5 to 2 cups cauliflower florets
- 1 medium sweet potato cubed
- 1 to 1.5 cups cooked chickpeas or use 1 cup other vegetables as bell peppers, broccilini, zucchini
- 1/2 cup thick slices of onion, or use bell pepper or both
- 1 green chile, thinly sliced (optional)
Tikka marinade:
- 2 tbsp lemon juice
- 2 inch knob of ginger
- 6 cloves of garlic
- 1/2 to 1 hot green chile, or use 2 tbsp finely chopped green bell pepper
- 3/4 tsp salt
- 1 tsp paprika, combination or sweet and smoky
- 3/4 to 1 tsp garam masala or curry powder
- 1 tsp coriander powder
- 2 tsp nutritional yeast, optional
- 1.5 tbsp cornstarch or arrowroot starch
- 3 tbsp water
- 1 tbsp oil
Coconut chutney
- 1/3 cup shredded coconut, dried or fresh
- 1/2 cup warm hot water
- 1/2 green chile
- 2 tbsp cilantro
- 1/2 inch ginger
- 1/4 to 1/3 tsp salt
- 1/4 tsp sugar or maple
- 1/4 tsp mustard seeds or ground mustard
- a pinch of cayenne, garlic powder, dash of lemon juice
Instructions
- Chop the vegetables and add to a bowl along with chickpeas if using.
- Blend the ingredients under marinade in a small blender. Alternatively, mince the ginger garlic, chile etc and mix in a bowl with other ingredients.If the marinate is too thin, add a tsp or so flour or more starch.
- Add the marinade to the veggie bowl and toss to combine well. Let the mixture sit for 5 to 10 minutes while you preheat the oven or make the coconut chutney. Preheat the oven to 425 deg F.
- Spread the vegetables and chickpeas on a large parchment lined baking sheet. Drizzle any remaining marinade over the veggies lightly. Bake at 425 deg F for 25 to 30 mins.
- Let the veggies cool for 2 minutes, then carefully remove from sheet and place in warm tortillas or in a bowl. Add some crunchy greens, lettuce if desired. Add a generous drizzle of the coconut chutney or use other chutneys like Mint Cilantro Chutney
Coconut Chutney:
- Blend the chutney ingredients for half a minute, then let the mixture sit for 5 mins for the coconut to rehydrate. Blend again for a minute. Add more water if needed and blend again until half the coconut is smooth (1-2 minutes). Taste and adjust salt, flavor and blend for a few pulses. Use to dress the veggies in wraps or in a bowl.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’m the only plant based person in a family of omnivores. But I have started using veganRicha recipes three to four times a week for the family. Delicious, diverse and easy.No one feels cheated out of their meat based products. This recipe was a particular hit. And OMG The coconut chutney is the BOMB! Easy, delectable and now permanent condiment in our pantry.
Yay
This is fantastic. With a wide flavor palate, each component complements another. We have eaten this like tacos and as a bowl. My four kids ranging 3-13 all enjoyed this dish. We will make again, as we are always looking for family friendly vegan meals. This one was a winner tonight.
a bowl – good idea! Thanks Kelly
OMG sooooooo good! You’re a star!
Thank you! So glad you enjoyed this!
Can I use the peanut butter marinade from your recipe “PEANUT BUTTER CAULIFLOWER BOWL WITH ROASTED CARROTS” for all the veggies including chickpeas?
Yes you can. You might need more marinade. Make a double batch.
Delicious! And easy. Will be making it again , for sure. We served it on corn tortillas but I can see it would also be wonderful in a bowl with brown rice and crucify lettuce. Thank you!
Awesome! Yes totally, a bowl is easier to put together and eat too!
I tried this last night for dinner (I didn’t have the ingredients to make the chutney, so I didn’t) and now I’m sold!! I am SOSOSOSO SOOO excited to learn about Indian cuisine! I am so excited about the flavours I tried last night. There were textures, tastes, and spices I have honestly never experienced before! This recipe is gold. I cannot wait to make it again, and this time I will go out and buy the ingredients for the chutney. Thank you for sharing this. It was simply delectable. I think I could handle more spice now. After blending the vegetables, I will admit I was skeptical, but it cooked off in the oven. The spices were subtle, nuanced, and blended together in a cohesive way that I died and went to Umami Heaven! I had to sub a few ingredients to avoid the craziness of grocery shopping at Christmas-time, so I used broccoli, white potato, edamame, and I chucked a cubed eggplant on the baking sheet as well. This was super awesome. Anyone who reads this comment, just do it. Just cook it. You will not be disappointed! It’s so delicious! First in class, really.
yay, so glad you loved it!
Absolutely killer. Doubled the marinade amount cause I added more veggies, but this is unbelievably good. Coconut chutney along with fresh cilantro to finish is key, and keep the peppers whole if you like spicy. This is going to be at least a monthly go-to!
Awesome!
Really good, made this for dinner tonight. Next time I will make extra marinade to get extra flavor. I love the spice!
Awesome! definitely double up on that!
This was so good. I’ve made it twice in the past week!
Awesome!!!
Thank you for all these yummy recipes. Looking forward to the book as I have yet to find a recipes we didn’t just enjoy but loved. Much love from downunder