Roasted Sweet Potato and Cauliflower Rice Collard Wraps

Collard Wraps with roasted mashed sweet potatoes, Thai cauliflower rice, avocado, and almond butter ginger dressing - a healthy plant-based vegan lunch recipeq

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4.50 from 4 votes

Roasted Sweet Potato and Cauliflower Rice Collard Wraps

Roasted Sweet Potato and Cauliflower Rice Collard Wraps are a crazy unique hippy meal. ;)

Prep Time15

Total Time15

Course: Main Dishes

Cuisine: American

Servings: collard wraps

Calories: 380kcal

Author: Julia

Ingredients

For the Collard Wraps:

1 large sweet potato roasted and mashed
1 1/2 to 2 cups Thai Cauliflower Rice or cauliflower rice of choice
1 ripe avocado peeled and sliced
4 large collard leaves trimmed and shaved

Ginger Almond Butter Sauce:

¼ cup creamy unsalted unsweetened almond butter
2 teaspoons pure maple syrup
1/2 cup light coconut milk
1 tablespoon lime juice
1 tablespoon fresh ginger peeled and grated
pinch sea salt

Instructions

In a small bowl, whisk together the ingredients for the Ginger Almond Butter Sauce until well combined, thick, and creamy. Set aside until ready to use.
Prepare your collard leaves by chopping off the rough stem and shaving it down so that it's flush with the leaf.
Add desired amount of mashed sweet potato to the center of each leaf, followed by about 1/3 to 1/2 cup cauliflower rice and desired amount of sliced avocado.
Fold in the edges of the collard leaf, creating a burrito. Carefully slice in half using a sharp knife and serve with ginger almond butter sauce (Note: you can also add the almond butter sauce to the inside of the wrap).

Notes

Cook time is estimated assuming the cauliflower rice and sweet potato have already been cooked. In order to roast a sweet potato, wash it, pat it dry, poke holes in it using a fork, and wrap it in foil. Roast it in a preheated oven at 400 degrees for 60 to 90 minutes (depending on size), until very soft.

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