Roasted Sweet Potato and...Roasted Sweet Potato and Cauliflower Rice Collard Wraps

Roasted Sweet Potato and Cauliflower Rice Collard Wraps could be just the gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe you've been looking for. This recipe serves 4. One portion of this dish contains approximately 7g of protein, 17g of fat, and a total of 292 calories. For $1.57 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 15 minutes. 3252 people have tried and liked this recipe. If you have collard leaves, ginger, tablespoon coconut milk, and a few other ingredients on hand, you can make it. It works well as an affordable side dish. It is brought to you by The Roasted Root. Taking all factors into account, this recipe earns a spoonacular score of 100%, which is great. If you like this recipe, take a look at these similar recipes: Roasted Sweet Potato and Cauliflower Rice Collard Wraps, Nori Sweet Potato Collard Wraps, and Roasted Sweet Potato and Cauliflower Rice Buddha Bowls with Turmeric Tahini Dressing.

Ingredients

Cooking Instructions

1. 01

   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.

2. 02

   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).