Description
These vegan collard green wraps are a delightful and healthy main dish featuring roasted sweet potatoes, seasoned brown rice, black beans, sautéed onions and peppers, and fresh corn salsa. Wrapped in tender collard green leaves and paired with a smoky chipotle sauce, these wraps are nutritious, flavorful, and perfect for a light yet satisfying meal.
Ingredients
Roasted Sweet Potatoes
- 1 medium sweet potato, cubed
- 1 teaspoon extra-virgin olive oil
- ½ teaspoon chili powder
- Sea salt & freshly ground black pepper, generous pinches
Rice and Beans
- 2 cups cooked brown rice, lightly salted
- 1½ cups cooked black beans, drained, rinsed, lightly salted
Collard Green Wraps
- 6 to 8 large collard green leaves
Chipotle Sauce
- Chipotle sauce (quantity as desired)
Corn Salsa
- Kernels from 2 ears of corn (about 1½ cups)
- 2 small tomatoes, diced
- ⅓ cup red onion, diced
- 1 garlic clove, minced
- 1 tablespoon fresh lime juice
- 1 teaspoon extra-virgin olive oil
- Sea salt, to taste
Onions & Peppers
- 1 teaspoon extra-virgin olive oil
- ½ medium yellow onion, sliced
- 1 green bell pepper, sliced into strips
- 1 teaspoon oregano
- ½ tablespoon lime juice
- 1 garlic clove, minced
- Sea salt & freshly ground black pepper, to taste
Instructions
- Roast Sweet Potatoes: Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper. Spread the cubed sweet potatoes on the sheet, drizzle with olive oil, sprinkle chili powder, salt, and pepper. Toss to coat evenly. Roast for 25-35 minutes, until sweet potatoes are tender and nicely browned.
- Prepare Corn Salsa: In a medium bowl, combine corn kernels, diced tomatoes, diced red onion, minced garlic, lime juice, olive oil, and salt. Mix well and chill until ready to serve.
- Sauté Onions and Peppers: Heat 1 teaspoon olive oil in a medium skillet over medium heat. Add sliced onion with salt and pepper and cook for about 2 minutes until it begins to soften. Add green bell pepper strips and cook for about 8 more minutes until lightly browned. Stir in oregano, lime juice, and minced garlic, then remove from heat and set aside.
- Soften Collard Leaves: In a deep skillet, bring 1 to 2 inches of water to a boil. Reduce heat to a simmer. Dip each collard leaf individually into the water for 10 to 20 seconds until just softened and bright green. Set leaves on towels to dry.
- Assemble Wraps: Trim the thick stems from the collard leaves. On each leaf, layer some roasted sweet potatoes, cooked brown rice, black beans, and sautéed onions and peppers. Add a dollop of corn salsa and chipotle sauce. Roll up the leaf like a burrito. Serve with additional chipotle sauce on the side if desired.
Notes
- For best results, use fresh, large collard green leaves to easily wrap fillings.
- You can adjust chipotle sauce quantity to your spice preference.
- Cook brown rice and black beans ahead of time to save prep time.
- Leftovers can be stored refrigerated in an airtight container for up to 3 days.
- To make gluten-free, verify the chipotle sauce and any seasoning used do not contain gluten.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Main dish
- Method: Roasting
- Cuisine: Vegan
