Curried Sweet Potato & Lentil Collard Wraps

Fall inspired collard wraps with a creamy curried sweet potato cashew spread, lentils, pecans, apples, and sprouts. Perfect for easy light lunches!

Happy Halloween, buddies!

Do you have anything spooky planned for today?

I’m not big on scary movies ever since I decided to watch The Ring by myself in my parents’ basement when I was 15.

I’m probably still making up for sleepless nights after that episode; equal parts terrified and smug at 2 AM because hey I got through the whole thing alone and ALIVE.

I think the scariest thing I might do today is cleaning the massive pile of dishes on the kitchen island…

When you’re done with all of the tricks and treats, these Curried Sweet Potato & Lentil Collard Wraps will be waiting for you in all of their zippy orange glory.

They’re perfect to enjoy for a fresh fun fall lunch, or to nourish and refuel after one too many sweets.

What You Need to Make Collard Sweet Potato & Lentil Collard Wraps

So, yeah, I can’t say that I really like to be scared.

If you don’t either, let me ease your mind– the ingredient list on this recipe is super short.

Rated E for everyone.

You’re going to love the mix of hearty lentils, sweet potato, sweet apple, crunchy nuts, all tied up in my favorite green goblin– the collard green.

If these wraps don’t have nine lives then I don’t even know.

They somehow manage to hold all of this fall mix together succinctly and tastily wrapped up burrito-style.

How to Make Curried Sweet Potato Spread

And what, exactly, are we wrapping up, you might ask?

Well, the basis for these wraps and the sweet “glue” (yup, that orange stuff) that holds everything together is a Curried Sweet Potato Spread.

Sounds fancy, right?

Yes, but all you need is baked sweet potato, soaked cashews, cashew butter, fresh squeezed lemon, and curry to have a delicious creamy spread.

Pulse it up in your blender and have a taste.

It’s oil-free and sugar-free but also super thick and sweet, with a curry kick and bright lemon undertones.

Kind of like cashew cheese with a tater twist!

How to Make Curried Sweet Potato & Lentil Collard Wraps

Spread it on the collards thick- they can handle it- then top it with some fall favorites.

I chose lentils for protein, but, if you’re not a fan, try chickpeas, another legume, tofu, tempeh, or even quinoa.

I piled on opal apple (my favorite!) matchsticks, toasted nuts, and lots of sprouts.

This gives the wraps tons of texture, flavor, and a mix of different food groups to munch on in one sitting!

How to Serve Curried Sweet Potato & Lentil Collard Wraps

These Curried Sweet Potato & Lentil Collard Wraps are ideal for a light fall lunch.

Assemble them in advance for work-week lunches or throw them together on the spot– either way they’re delicious.

Sometimes I like to add a tablespoon of dried fruit ( think dried cranberries, raisins, or cherries) for extra sweetness.

If you leftover Curried Sweet Potato Spread, trying enjoying it with vegetables, crackers, toast, or chips!

Not into collard greens?

Try wrapping this mix up in swiss chard, kale leaves, or your favorite tortilla instead.

More Vegan Wrap Recipes

• Black Bean Collard Burritos with Beet Salsa

• Rainbow Hummus & Collard Avocado Wraps

• Green Chickpea Salad Collard Wraps

• Rainbow Rice Paper Wraps with Black Sesame Sauce

• Grain-Free Flatbread Wraps with Tandoori Chickpeas

• Grilled Tempeh Collard Wraps with Mango Salsa

• Salad Crunch Wrap

I Want to Hear From You

If you make these Curried Sweet Potato & Lentil Collard Wraps, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipes like this one to make later.

Love this post and want more? Go to my homepage and subscribe to get updates delivered right to your inbox!

XO Lauren

Curried Sweet Potato & Lentil Collard Wraps

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 1 review

• Author: Flora & Vino
• Total Time: 30 mins
• Yield: 4-6 wraps
• Diet: Vegan

Print Recipe

Pin Recipe

Description

Fall inspired collard wraps with a creamy curried sweet potato cashew spread, lentils, pecans, apples, and sprouts. Perfect for easy light lunches!

---

Ingredients

Curried Sweet Potato Spread

• 1 cup raw cashews
• 2 TBSP fresh squeezed lemon juice
• 1 TBSP cashew butter
• 1/4 tsp garlic powder
• 1 tsp curry powder
• pinch of Himalayan sea salt
• 1 cup baked sweet potato, smashed (~1 medium to large sweet potato)

Collard Wraps

• 1 15-oz can lentils, drained and rinsed
• 1 large apple, cored and cut into matchsticks
• 1/2 cup toasted pecans or walnuts
• 1/4 cup raisins or cranberries, optional
• 1 cup sprouts
• hemp hearts, for topping

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
2. Add a cleaned and scrubbed sweet potato to the baking sheet and pierce it several times with a fork. Transfer the pan to the oven and bake the sweet potato for 50-60 minutes, or until it’s soft to the touch and bubbling. Set the baked potato aside to cool slightly.
3. Once the potato is cool, remove the skins and lightly smash the insides with a fork.
4. Meanwhile, quick-soak the cashews by soaking them in hot water for 30 minutes.
5. While the cashews are soaking and sweet potato is baking, prepare your collard wrap toppings by slicing the apple (toss in lemon juice to prevent browning), cleaning the sprouts, chopping nuts, etc. and set aside.
6. Rinse the collard wraps and use a knife to shave down the protruding tough center so you have a flat surface to work with. Set aside.
7. Drain, rinse, and add the soaked cashews to the blender with peeled and smashed sweet potato, cashew butter, fresh squeezed lemon, garlic powder, curry powder, and Himalayan sea salt. Pulse until you have a smooth spread, scraping down the sides as needed to recombine.
8. To assemble the wraps, place the collard leaves face down and spread with ~1/4 cup Curried Sweet Potato spread. Add the lentils, apple matchsticks, chopped pecans or walnuts, and sprouts. Fold in the sides and wrap the collard wrap up lengthwise like a burrito. Serve the wraps immediately with a sprinkle of hemp hearts.
9. Store leftover Sweet Potato Curry Spread and wrap condiments separately in the refrigerator for up to one week and reassemble before serving.

Notes

Instructions doesn’t include time needed to cook sweet potato or soak cashews

• Prep Time: 30 mins
• Cook Time: 0 mins
• Category: Entree, Wrap
• Method: Oven-Bake
• Cuisine: Vegan, Gluten-Free, Oil-Free

Disclosure: This post contains affiliate links, meaning I earn a commission if you use these links. I only recommend brands I love, trust, and can’t keep quiet about!