Sweet Potato & Egg Power Wrap

Preheat the oven to 400°F. Toss the diced sweet potato with a drizzle of olive oil, spread it out on a baking sheet, and roast for 15-20 minutes, until tender and golden.

While the sweet potato is roasting, place the eggs in a small saucepan, cover with water, and bring to a boil. Once boiling, remove from heat, cover, and let sit for 9 minutes. After 9 minutes, drain and run cold water over the eggs to cool. Peel and slice each egg into quarters.

In a medium bowl, toss together the parsley, dill, pomegranate seeds, chopped almonds, sumac, ground cumin, lemon juice, and tahini.

Once the sweet potatoes are done, let them cool for a bit before stirring them in with the salad.

To assemble the wrap, spread 2 tablespoons of hummus on each tortilla. Add half of the sweet potato salad mixture, top with avocado slices and quartered egg, making sure the ingredients are distributed evenly. Roll up the tortilla, tucking in the ends as you go.

Slice each wrap in half before serving, or wrap tightly in foil for a portable lunch option.