Roasted Sweet Potato and Cauliflower Rice Collard Wraps

Step 1

In a small bowl, whisk together the ingredients for the Ginger Almond Butter Sauce until well combined, thick, and creamy. Set aside until ready to use.

Step 2

Prepare your collard leaves by chopping off the rough stem and shaving it down so that it's flush with the leaf.

Step 3

Add desired amount of mashed sweet potato to the center of each leaf, followed by about 1/3 to 1/2 cup cauliflower rice and desired amount of sliced avocado.

Step 4

Fold in the edges of the collard leaf, creating a burrito. Carefully slice in half using a sharp knife and serve with ginger almond butter sauce (Note: you can also add the almond butter sauce to the inside of the wrap).