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6 tortillas (corn, coconut or wheat)

2 cups Roasted Vegetables with Nutmeg and Ginger

1/4 cup sliced red onion

1 medium sweet potato (or 1 cup leftover pureed sweet potatoes)

1 tbsp avocado oil

1 tbsp Fresh Sage, chopped

½ tsp 100 % maple syrup

½ tbsp unsweetened almond milk

¼ cup Woodstock cranberry sauce

2 cups shredded roasted turkey (optional)

Prepare vegetables (if using leftovers, heat 2 tsp oil in medium sauté pan over medium high heat.  Add Roasted Veggies and sauté for 5-7 minutes until heated through). Meanwhile, peel sweet potato and quarter. Toss in 1 tsp avocado oil and fresh sage. Evenly spread on baking sheet.  Roast on 350 degrees for 30 minutes until soft.  Remove and puree in blender or food processor with maple syrup and almond milk.    Heat tortillas and top with sweet potato puree, veggies, turkey (if using) and cranberry sauce. Serve.