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Step 1
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.
Step 2
Prepare your collard leaves by chopping off the rough stem and shaving it down so that it's flush with the leaf.
Step 3
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.
Step 4
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).