Collard Wraps with Cashew Honey Mustard by Allyson Meyler
For the wraps:
– 3-4 purple sweet potatoes
– 6 large collard leaves
– 3/4 tsp chili powder
– 1/4 tsp garlic powder
– red pepper flakes (optional)
– olive oil
– 2 large carrots, shredded
– sliced red onion
– roasted red pepper, sliced
– 1-2 ripe avocados, sliced
– chopped cashews
For the cashew honey mustard:
– 1 cup cashews (soaked for 4 hours prior)
– 1 tbs light olive oil
– 1.5 tbs yellow mustard
– 1 tbs honey
– 1 tsp apple cider vinegar
– 1/2 tsp ground ginger
– salt to taste
– water to thin
Bring a pot of salted water to a boil. While waiting, peel and cube sweet potatoes.
Add to water, reduce heat slightly and boil for 12-15 minutes, until soft.
While potatoes boil, add cashews, honey, mustard, light olive oil, vinegar, and ground ginger to a food processor. Pulse, adding water until you have a smooth sauce. Salt to taste.
Drain sweet potatoes and add salt, pepper, chili powder, garlic powder, and olive oil. Mash and add more oil as needed.
Wash collard leaves under very hot water (this will help them be a little bit malleable) Using a small paring knife, trim the thick vein that runs down the center of the leaf to make it lay flush with the rest of the leaf (careful not to pierce the leaf) Then cut the stem where the leaf starts.
Working one wrap at a time, lay collard leaf with the inside of the leaf facing up and the stem facing towards you. Spread a base of sweet potato mash, followed by a sprinkling of chopped cashews. Next, add your shredded carrots, roasted red pepper strips, and avocado slices. Top with sprouts.
Fold the right and left sides of the leaf inwards, then begin to roll your collard leaf, keeping it tight and tucking in the edges as you go. Secure with two toothpicks and slice down the center.
Repeat for the remaining wraps and serve with cashew honey mustard.