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
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- 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.
- Once the potato is cool, remove the skins and lightly smash the insides with a fork.
- Meanwhile, quick-soak the cashews by soaking them in hot water for 30 minutes.
- 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.
- 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.
- 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.
- 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.
- 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