These roasted sweet potato wraps are delicious and full of health benefits. I’ve been enjoying wraps as part of my vegan diet and these are versatile with a variety of substitutions that can be made!
There’s just something about root vegetables that is so satisfying no matter what the time of year. Sweet potatoes are a great way to add fiber to your diet and they contain an array of vitamins and minerals. Think about it…we use them in pies, casseroles and baked to accompany a main course. You can fry them, bake them, boil, broil and roast!
I prefer to roast sweet potatoes and they are always on my fresh produce grocery staples list. Once a week I roast a big batch of vegetables to have in the fridge to add to bowls or other recipes. I share a little more of my cooking on my Instagram stories when I remember to, so follow me there!
Not going to be all preachy, but since we have been following a vegan diet my husband and I never felt so good! I have tried various fad type diets over the years, but I’m committed to serving us healthy food going forward that has become a lifestyle now.
These roasted sweet potato wraps also have lots of protein from quinoa and black beans. Here is where you can get creative. My husband likes quinoa and I’m not a raving fan, so I grab some brown rice and fill my wraps with those. If you prefer another type of bean it’s just as delicious in this recipe. You could also use another type of wrap, but the collards are delicious and low calorie, so give them a shot!
Heathy Roasted Sweet Potato Wraps
- 2 cups/300g cooked quinoa
- 1 cup/165g cooked black beans
- 1 medium/200g red bell pepper
- 1 medium/275g sweet potato
- 1 tsp/2g cumin
- 2 tbsp/30ml olive oil divided
- 1 tsp/6g salt divided
- ¾ tsp/2g ground pepper divided
- 3 tbsp/45ml tahini
- 2 -3 tbsp/30-45ml lemon juice
- 2 tsp/4g lemon zest
- 6-8 large collard leaves
- Preheat oven to 375°F/190 C. Line a baking sheet with aluminum foil.
- Wash sweet potatoes and dry. Cut of ends and slice into ½” slices. Toss sweet potatoes with 1 tbsp/15ml olive oil, cumin, ½ tsp/3g salt, ¼ tsp ground pepper.
- Spread on baking sheet so the slices are not touching. Bake for 15-20 minutes until soft but slightly crispy on the corners.
- Start a large pot of water boiling. Set out a big bowl of ice water and put a strainer in the sink.
- Lay each collard green leaf out flat on a cutting board with the view side up. Cut off the stem at the base of the broad part of the leaf. Holding the knife flat to the leaf, slice off the bulbous part of the stem so that it lays flat. Repeat with remaining leaves.
- Once water has boiled, remove from heat. Immediately add prepared collard leaves. Blanche for 15 seconds. Dump water and collard leaves in the strainer. Add collard leaves to ice water and leaves until greens are cooled. Drain and dry leaves.
- Wash and dry bell pepper. Slice lengthwise into ½” stripes.
- Combine quinoa, black beans, tahini, lemon juice and zest, ½ tsp/3g salt, ½ tsp/1g ground pepper, and 1 tbsp/15ml olive oil. Toss to mix.
- Lay one blanched collard leaf on a work surface. Place 1/3 – ½ c (depending on size of the leaf) of quinoa mixture along the center vein of the leaf. Place 2-3 pieces each of red pepper and sweet potato along the quinoa mixture.
- Fold the base end and tip of the collard leaf over the mixture. Fold over one side and roll towards the other edge.
- Repeat with remaining filling and leaves.
Check out this recent healthy recipe!