Roasted Sweet Potato and Cauliflower Rice Collard Wraps

• Vegan
• Gluten free

• Produce

  • 1 Avocado, ripe
  • 4 Collard, leaves
  • 1 tbsp Ginger, fresh
  • 1 Sweet potato, large roasted and mashed

• Canned Goods

  • 1/3 cup Coconut milk, light

• Condiments

  • 1/4 cup Almond butter, creamy unsalted unsweetened
  • 1 tbsp Lime juice
  • 2 tsp Maple syrup, pure

• Pasta & Grains

  • 1 1/3 cups Thai cauliflower rice

• Baking & Spices

  • 1 pinch Sea salt

Found on theroastedroot.net

Description

Directions

• 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 its 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).