Sweet Potato and Mushroom Collard Wraps

Name: Sweet Potato and Mushroom Collard Wraps
Yield: 4
Ingredients: ½ cup cooked quinoa; ½ cup cooked farro; 2 medium sweet potatoes, cubed; 1 cup mushrooms (shiitake, cremini, or oyster), chopped; ½ block extra-firm tofu, pressed and cubed; 8 large collard green leaves; 1 tablespoon Thai chili paste (no-oil preferred, like homemade Nam Prik Pao); 1 teaspoon Dijon mustard; 1 Medjool date; Juice of 1 lime; 1 tablespoon apple cider vinegar or rice vinegar; 2 tablespoons almond butter; 1/4 cup water; 1 cup fresh basil leaves; 1/2 cup baby spinach or kale; 2 tablespoons hemp seeds or walnuts; 1 clove garlic; 2 tablespoons nutritional yeast; • Juice of ½ lemon; 2-3 tablespoons water; black pepper to taste

By: Jenna Fuhrman

by 0 members

G - BOMBS

Category: Main Dishes - Vegan

These hearty Nutritarian wraps combine roasted sweet potato, savory mushrooms, tofu, quinoa, and farro, all tucked into tender collard leaves. Drizzle with a zesty Thai Chili–Dijon–Honey sauce or creamy basil pesto for a flavor-packed, plant-based meal that’s oil-free, satisfying, and energizing.

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Serves 4

Ingredients

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½ cup cooked quinoa

½ cup cooked farro

2 medium sweet potatoes, cubed

1 cup mushrooms (shiitake, cremini, or oyster), chopped

½ block extra-firm tofu, pressed and cubed

8 large collard green leaves

Thai Chili Dijon Sauce

1 tablespoon Thai chili paste (no-oil preferred, like homemade Nam Prik Pao)

1 teaspoon Dijon mustard

1 Medjool date

Juice of 1 lime

1 tablespoon apple cider vinegar or rice vinegar

2 tablespoons almond butter

1/4 cup water

Nutritarian Pesto (optional)

1 cup fresh basil leaves

1/2 cup baby spinach or kale

2 tablespoons hemp seeds or walnuts

1 clove garlic

2 tablespoons nutritional yeast

• Juice of ½ lemon

2-3 tablespoons water

black pepper to taste

Instructions:

Cook the grains: Cook farro according to package directions, then mix in the cooked quinoa. (If using an Instant Pot, cook separately and combine after.) Pressure cook farro high for 15 minutes and quinoa high for 2 minutes.

Roast the sweet potatoes: Toss cubes on a baking sheet and bake at 350°F for 25–30 minutes, until tender and caramelized.

Cook the mushrooms and tofu: In a skillet, sauté mushrooms in a splash of water until softened. Add tofu and cook until lightly golden.

Make the sauces: Blend each until smooth and creamy in a high powdered blender.. Adjust with water for desired consistency.

Prepare the collards: Trim the thick stems, shave down the ribs, and blanch or steam leaves until pliable. Set aside to cool slightly.

Assemble the filling: In each collard leaf, layer the grains, sweet potatoes, mushrooms, and tofu. Add 1-2 spoonfuls of sauce and fold sides inward and roll tightly, burrito-style.

Enjoy warm or chilled.

My Notes: (Click Edit to enter your notes about this recipe)

Serves 4

Per Serving:

Calories 344
Protein 15 g
Carbohydrates 50 g
Sugars 4 g
Total Fat 10.7 g
Saturated Fat 0.9 g
Cholesterol 0 mg
Sodium 103 mg
Fiber 9.6 g
Beta-Carotene 6739 ug
Vitamin C 11 mg
Calcium 123 mg
Iron 4.5 mg
Folate 75 ug
Magnesium 182 mg
Potassium 652 mg
Zinc 3.9 mg
Selenium 15.7 ug

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Sweet Potato and Mushroom Collard Wraps

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