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.
Slice the sweet potato into ½” slices, then cut each slice into ½" strips. Toss with 1 tbsp of the oil, 1 tsp of the cumin and salt and pepper.
Spread onto a baking sheet in a single layer and bake for 15 minutes or until cooked.
Cook the quinoa according to package instructions. Drain, rinse under cold water and add to a mixing bowl with the beans, tahini, lemon zest and juice and remaining oil and cumin. Toss to combine.
Bring a large pan of water to the boil. Prepare a large bowl of iced water.
Wash the leaves well, then trim each leaf across the broad part of the base. Hold the knife flat to the leaf, then run down gently to slice off the bulbous part of the stem so it lays flat.
Place the prepared leaves into the boiling water for 15 seconds to balance, then remove and place into the iced water until cool. Drain.
Slice the bell pepper into ½ inch strips.
Lay a prepared leaf on the worktop and add 2-3 tablespoons of the quinoa mixture along the centre. Add a few pieces each of pepper and sweet potato.
Fold two opposite edges into the middle over the filling, then fold a third side over. Roll towards the final edge to form a little wrap parcel, keep the seam on the bottom to keep them closed. Repeat with the remaining leaves and fillings.
Store the wraps for up to 3 days in the fridge in an airtight container.
Leaves can be prepared ahead of time and kept for up to 7 days in the fridge, in an airtight container, for use every day as wraps.
This recipe is perfect if you have leftover quinoa (or couscous) from the night before.
If you're cutting the collard wraps, it's easiest with a serrated knife.
Tips for collard greens
Use leaves that are intact and aren't torn.
Larger leaves great for bigger wraps or burritos, but if necessary you can layer two smaller leaves overlapping slightly for your wrap.
To make appetizer-sized collard wraps you can make large wraps and slice them, or use small leaves for small individual wraps. Large sliced wraps are easier to make as they're less fiddly.