Mediterranean Lentil Veggie Wraps
[Vegan]

For the Marinated Lemony Lentils:

• 1 cup dry French green or black lentils
• 1 tablespoon extra virgin olive oil
• 1 medium red onion, diced
• 3 cloves of garlic, minced
• 1/4 teaspoon each sea salt, freshly ground black pepper, and chili flakes
• 1 tablespoon capers
• 1/4 cup finely chopped sun-dried tomatoes
• Zest of 1 organic lemon
• 2 tablespoons freshly squeezed lemon juice
• 1/4 cup each chopped fresh parsley and mint

For the Roasted Vegetables:

• 2 medium sweet potatoes, peeled and chopped into 1/2-inch cubes
• 1 large bunch broccoli, chopped into florets
• 1 red bell pepper, roughly chopped
• 1 tablespoon extra virgin olive oil
• Fine sea salt and freshly ground black pepper

For the Lemon Tahini Sauce:

• 1/2 cup tahini
• 1/3 cup freshly squeezed lemon juice
• 2 medium cloves of garlic
• 1/2 teaspoon fine sea salt
• Freshly ground black pepper
• 1/4 cup nutritional yeast
• 1 tablespoon extra virgin olive oil
• 1/2 tablespoon pure maple syrup
• 1/3 cup water

For the Mint Hummus:

• 1 batch of hummus plus 1/2 cup fresh mint leaves
• 4 large whole grain tortillas
• 4 cups fresh spinach