Sweet Potato Hummus Collard Wraps
by Matthew Kadey, MSc, RD
Delicious! This is my finished product before I rolled it up and ate it!
I love finding great recipes!!! This one is from Alive’s January 2014 issue. I hope you enjoy it as much as I did. Just a heads up to start your sprouts about 5 days before you make this and to also time having your avocado the perfect ripeness!
- 1 lb (450 g) sweet potatoes, peeled and chopped (I measured about 1 cup)
- 1 1/2 cups (350 mL) cooked or canned chickpeas, drained and rinsed
- 1/4 cup (60 mL) tahini
- 3 Tbsp (45 mL) extra-virgin olive oil
- 2 garlic cloves, chopped
- 1 tsp (5 mL) orange zest
- Juice of 1/2 lemon
- 3/4 tsp (4 mL) sweet paprika
- 1/2 tsp (2 mL) cumin powder
- 1/4 tsp (1 mL) salt
- 1/4 tsp (1 mL) black pepper
- 8 large collard leaves, preferably at room temperature
- 1 avocado, thinly sliced
- 1 large carrot, sliced into matchsticks (I didn’t put it)
- 1 cup (250 mL) sliced roasted red pepper (I used fresh orange pepper)
- 2 cups (500 mL) sprouts or microgreens (you could also add in a tbsp of hemp for extra goodness or some nutritional yeast)
Place sweet potato in steamer basket and steam until very tender. Set aside to cool.
Place cooled sweet potato and chickpeas in food processor container and blend together. Add tahini, olive oil, garlic, orange zest, lemon juice, paprika, cumin, salt, and black pepper; blend until smooth.
To prepare the wraps: Cut off firm white stalks of collards. Fillet off the thickest parts of the remaining stalks that run down the leaves with a sharp knife to make them more pliable. Try not to nick the actual leaf as you do this.
Place 2 collards head to foot (stalks at opposite ends) and partially overlap leaves. Apply a generous amount of sweet potato hummus down the centre lengthwise and then top with some avocado, carrot, roasted red pepper, and sprouts or microgreens. Tightly roll leaves beginning from the bottom, tucking in sides as you go.
Cut in half on a bias to serve. Repeat with remaining ingredients.
Buy your organic ingredients such as tahini and olive oil at Upayanaturals!
Each serving contains: 304 calories; 11 g protein; 16 g total fat (2 g sat. fat, 0 g trans fat); 34 g total carbohydrates (6 g sugars, 10 g fibre); 164 mg sodium
Good for you: Collards infuse mealtime with healthy amounts of folate, a B vitamin that may help lessen the risk of hypertension.
source: “Hearty Winter Greens“, alive #375, January 2014
Tanya Morrison has been in the Health/Wellness and Fitness Field for over two decades and has coached and trained many clients during this time. She is a certified Personal Trainer, Precision Nutrition Coach, Pilates/Aerobics/Yoga Instructor and more. She is the creator of the Busy Mama Reboot 28 Day Program, 10 Day Body Reset Detox, 30 Days to a New You, Holistic Weight Management System and many more on-line programs. To find out more about these life changing programs check out the testimonials and information at www.moveyourbody.ca
Tanya has created FREE Healthy Living Challenges that you can sign up for HERE, because even though we know all this “healthy stuff” it’s good to be reminded to keep it in our awareness. Tanya created the Busy Mama Healthy Mama Facebook page so that like-minded mama’s could get great healthy information and recipes in a fun and light-hearted way.
Tanya also teaches many different classes at Move Your Body Studio in Bobcaygeon, www.moveyourbody.ca and has written Healthy Snacks for Kids, Get the Skinny on Skinny Jeans & Living Vibrantly with Raw Goodness – Your Guide to Juicing & Blending, the 21 Laws of Irrefutable Fat Loss, How to Get Rid of Cellulite and more. Her blog, www.tanyamorrison.ca has lots of great articles to help you navigate your way to the healthy life you want, tons of recipes and great tips!
Tanya presents High Performance Nutrition for Kids and Teens, How to Become an Efficient Fat Burner, hosts Raw Smoothie Parties and many more presentations. Please contact her to set up your presentation.
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About the Author
Matthew Kadey, MSc, RD, is an Ontario-based dietitian, nutrition writer, and recipe developer. He is also the author of Muffin Tin Chef and The No-Cook, No-Bake Cookbook (Ulysses Press, 2012, 2013).