Roasted Sweet Potato and Cauliflower Rice Collard Wraps

Name: Roasted Sweet Potato and Cauliflower Rice Collard Wraps
Prep time: 15 min
Total time: 15 min
Ingredients: 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); 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

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Prep Time: 15 minutes

Total: 15 minutes

Servings: 4

Author : Julia

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Roasted Sweet Potato and Cauliflower Rice Collard Wraps

Instructions

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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).

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