COLLARD GREEN WRAPS WITH SWEET POTATO
Collard Green Wraps filled with sweet potato and quinoa are a tasty light lunch, side dish or appetizer.
They're super easy to make and full of nutritious ingredients. A healthy sandwich alternative. Vegan and gluten-free.
INGREDIENTS Collard Leaves Quinoa Black Beans Sweet Potato Red Bell Pepper Tahini Ground Cumin Lemon Zest and Juice
STEPS 1. Preheat the oven to 375F / 190C. 2. Slice the sweet potato into sticks ½ inch wide/thick. Toss them with the oil, cumin, salt and pepper and spread out on a baking sheet in a single layer. Bake for 15 or until cooked through.
3. Cook the quinoa according to package instructions. 4. Add it to a bowl with the black beans, cumin, tahini, lemon zest and juice, salt & pepper. Toss to combine.
5. Slice the red bell pepper into strips. 6. Trim the collard leaves (as detailed above), by trimming off the bottom and slicing the bulbous stem flat. 7. Boil a pan of water and prepare a large bowl with iced water. Plunge the leaves into the water for 20 seconds, then remove and place into the ice water. Drain.
TIPS You can make the collard leaves ahead of time. Prep and balance them, then keep them layered and wrapped in the fridge for up to a week. Perfect for healthy wraps all week long!
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