Name: Thai Sweet Potato and Cauliflower Lettuce Wraps – Vegan Easy Recipes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 2 medium sweet potatoes, peeled and cut into ½ inch cubes; 1 small cauliflower, cut into florets; 1 tbsp olive oil; 1 red chili, finely chopped; 3 tbsp soy sauce; 1 tbsp maple syrup; 1 tsp sesame oil; 1 clove garlic, minced; 1 tbsp grated fresh ginger; 2 tbsp peanut butter; 1-2 tbsp water (to thin sauce if needed); Romaine or butter lettuce leaves, for serving; Fresh cilantro and chopped peanuts, for garnish

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This is the kind of meal I turn to when I need something fresh but hearty, quick but not boring. These Thai sweet potato and cauliflower lettuce wraps hit all the right notes. We’ve got tender chunks of sweet potato, golden roasted cauliflower, and a rich peanutty sauce that somehow manages to feel both cozy and refreshing. You don’t need a bunch of fancy ingredients, just the good stuff that brings real flavor. It’s plant-based, satisfying, and the kind of recipe I end up making on repeat when I want to keep things light. The wraps themselves? Crisp little boats of lettuce that hold the filling like a dream. They make it fun to eat with your hands and somehow add a crunch that ties everything together. I like to pile everything in and maybe go a little overboard with the sauce. It’s messy, but totally worth it. Whether you’re prepping this for a weekday dinner or showing off your veggie cooking skills on the weekend, these wraps have you covered.

1) Key Takeaways
2) Easy Thai Sweet Potato and Cauliflower Lettuce Wraps Recipe
3) Ingredients for Thai Sweet Potato and Cauliflower Lettuce Wraps
4) How to Make Thai Sweet Potato and Cauliflower Lettuce Wraps
5) Tips for Making Thai Sweet Potato and Cauliflower Lettuce Wraps
6) Making Thai Sweet Potato and Cauliflower Lettuce Wraps Ahead of Time
7) Storing Leftover Thai Sweet Potato and Cauliflower Lettuce Wraps
8) Try these Wraps next!
9) Thai Sweet Potato and Cauliflower Lettuce Wraps
10) Nutrition

1) Key Takeaways

This vegan easy recipe is packed with bold Thai flavors using simple ingredients.
Sweet potatoes and cauliflower make a hearty, satisfying filling wrapped in crisp lettuce.
The creamy peanut sauce ties it all together with a savory, nutty kick.
You can roast the veggies ahead and assemble wraps just before serving.

2) Easy Thai Sweet Potato and Cauliflower Lettuce Wraps Recipe

If you’re like me, you’re always looking for something healthy, flavorful, and—let’s be real—easy to make. This is where these Thai sweet potato and cauliflower lettuce wraps come in. They check all the boxes. You roast up some veggies, whip together a simple sauce, and scoop everything into crunchy lettuce leaves. That’s it. And somehow, the flavors feel like they took hours to build.

There’s something about that combo of creamy peanut sauce with warm, caramelized vegetables that just hits the spot. I call this one of my go-to vegan easy recipes because it doesn’t feel like a compromise. You feel good eating it, and better after.

We’ve all got a recipe we turn to when we want something a little special but don’t want to do a full grocery store haul. This is mine. Thai lettuce wraps with sweet potato and cauliflower—no stress, just flavor.

3) Ingredients for Thai Sweet Potato and Cauliflower Lettuce Wraps

Sweet Potatoes: These little orange gems roast beautifully. They’re soft, naturally sweet, and soak up the sauce like champs. Cut them small so they cook fast and get a little crisp around the edges.

Cauliflower: Cauliflower adds that perfect balance to the sweet potatoes. When roasted, it gets golden and slightly nutty, and holds its shape well in the wraps.

Olive Oil: A simple coating helps the veggies crisp up in the oven without drying out. Don’t go overboard—just enough to give them a golden edge.

Red Chili: Want some heat? Add a finely chopped red chili. If you’re not big on spice, leave it out or go with a pinch of chili flakes instead.

Soy Sauce: It gives the sauce a deep umami base. Use low sodium if you’re watching salt intake, but don’t skip it—it’s the backbone here.

Maple Syrup: Adds a hint of sweetness and helps round out the spicy, salty, and nutty flavors. It’s subtle, but you’ll miss it if it’s not there.

Sesame Oil: A little goes a long way. It adds a warm, nutty aroma that screams Thai cooking.

Garlic & Ginger: Grated fresh, these aromatics wake up the sauce. They’re sharp, zesty, and give that unmistakable Thai kick.

Peanut Butter: This is what makes the sauce luscious. It binds everything together and gives it that creamy texture we love in Thai food.

Lettuce: You’ll want something sturdy like romaine or butter lettuce. It needs to hold the filling without wilting or tearing in your hand.

Garnishes: Don’t skip the chopped peanuts and fresh cilantro. They add crunch and brightness, finishing the wraps with some flair.

4) How to Make Thai Sweet Potato and Cauliflower Lettuce Wraps

Step 1. Preheat your oven to 400 degrees F. Grab a baking sheet and spread your chopped sweet potatoes and cauliflower out evenly. Drizzle with olive oil and a pinch of salt. Toss them with your hands to coat.

Step 2. Roast the vegetables for about 25 to 30 minutes. You’re looking for tender, caramelized, and golden. Check halfway through and give them a stir if needed.

Step 3. While the veggies roast, let’s make the sauce. In a small bowl, whisk together the soy sauce, maple syrup, sesame oil, garlic, ginger, and peanut butter. If it’s too thick, add a splash of warm water to thin it out.

Step 4. Once the vegetables are roasted, add them to a large mixing bowl. Pour the sauce over them while they’re still warm. Toss everything to coat well.

Step 5. Lay out your lettuce leaves on a platter. Scoop the filling into each leaf. Don’t worry about making it perfect—it’s meant to be casual and fun.

Step 6. Finish with chopped peanuts and fresh cilantro. Maybe a little lime juice if you’re into that sort of thing.

5) Tips for Making Thai Sweet Potato and Cauliflower Lettuce Wraps

Try cutting your sweet potatoes and cauliflower evenly so they roast at the same rate. Nobody likes burnt cauliflower next to undercooked sweet potato.

Warm the sauce just slightly if it’s too thick to mix. Don’t microwave it too long—just enough to help it blend.

If your lettuce tears, use two leaves per wrap. It helps them stay together and adds extra crunch. That’s a win-win in my book.

6) Making Thai Sweet Potato and Cauliflower Lettuce Wraps Ahead of Time

I like to roast the veggies a day early and store them in the fridge. That way, when dinner rolls around, it’s just reheat and serve. Keep the sauce separate until you’re ready to mix.

Lettuce doesn’t like to sit with warm food, so build your wraps right before eating. Trust me, it’s worth the two-minute effort.

This vegan easy recipe is great for prep days. It’s flexible and forgiving. If something looks off, it probably just needs a stir or a squeeze of lime.

7) Storing Leftover Thai Sweet Potato and Cauliflower Lettuce Wraps

Store the veggie filling in an airtight container in the fridge for up to four days. The flavor actually improves as it sits.

Keep your lettuce leaves separate so they don’t wilt. You can wash and dry them ahead of time—just tuck them in a produce bag or a damp towel.

Leftovers? Throw the filling into a bowl with rice or noodles. You’ve got yourself another easy dinner. That’s the beauty of this kind of meal.

8) Try these Wraps next!

9) Thai Sweet Potato and Cauliflower Lettuce Wraps