These sweet potato wraps make a scrumptious lunch. Sweet potatoes is the only thing thats super secial in this dish – so I wanted to share the recipe below! Enjoy!

Ingredients of Spicy Sweet Potato Wraps

CURRIED SWEET POTATO SPREAD
  • 1 cup raw cashews
  • 2 tablespoons fresh squeezed lemon
  • 1 tablespoon cashew butter
  • 1/ 4 teaspoon garlic powder
  • 1 teaspoon curry powder
  • Pinch salt
  • 1 cup baked, mashed sweet potato

WRAPS

  • 1 head collard greens
  • 1 can lentils, drained and rinsed
  • 1 large apple, cored
  • 1/ 2 cup toasted, or walnuts pecans
  • 1/ 4 cup raisins
  • 1 cup sprouts
  • Hemp Hearts, , for topping

How to Make Spicy Sweet Potato Wraps

  • Add a cleaned sweet potato to the tray and stab several times with a fork.
  • Bake for 1 hour. Remove from the oven and set aside to cool.
  • Once cool, remove the skins and lightly smash with a fork.
  • Soak the cashews by soaking 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, cleaning the sprouts, chopping nuts, etc. and set aside.
  • Rinse the collard wraps and use a knife to shave down the protruding tough center.
  • 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 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 Curried Sweet Potato spread.
  • Add lentils, apple matchsticks, chopped pecans or walnuts, and sprouts. Fold in the sides and wrap up lengthwise like a burrito.
  • Enjoy the wrap.

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