Meal 1
Roasted Cauliflower and Sweet Potato Collard Wraps
Use organic ingredients whenever possible! This recipe calls for cooked quinoa, so add 20 minutes to recipe if you need to cook yours first.
15 minPrep Time
25 minCook Time
40 minTotal Time
Ingredients
4 collard green leaves
1 head cauliflower
1 med-lg purple sweet potato
1 can chickpeas (garbanzo beans), drained & rinsed
3-4 tbsp coconut or avocado oil
1/2 cup cooked quinoa
For the Avocado Tahini Sauce:
1 large avocado
1/4 cup tahini
1 small lime
1 tsp Himalayan pink salt
Instructions
Preheat oven to 425 F.
Prepare collard greens by cutting off the stems, and trim the part of the stalk that runs down the middle of the leaf. With a sharp knife, cut along the edge of the stalk to thin it down without cutting the leaf.
Cut cauliflower into florets, cube sweet potatoes, and coat with coconut or avocado oil. Place on large pan lined with parchment paper.
Rinse and dry chickpeas. Place on small pan lined with parchment paper.
Place both pans in the oven, the chickpeas on bottom/middle rack, and the cauliflower & sweet potatoes on top rack. Set timer for 10 minutes.
After ten minutes, remove chickpeas, and lightly coat in coconut or avocado oil. Place back in oven. Cook everything for another 15 minutes, or u