Sweet Potato Black Bean Collard Wraps

Sweet Potato Black Bean Collard Wraps

These are a few of my favorite things – sweet potatoes, avocados, black beans, burritos, and spicy. Also, Clark. Clark is back! Everybody say “Hiiiiiiiiii, Clark!”

Excuse my enthusiasm – I’ve just really missed my dude. 5 weeks is way, way too long to be apart. Thankfully, I survived to tell the tale and to give you the gift of burritos. Life is good today. 

Sweet Potato Black Bean Collard Wraps

Sweet Potato Black Bean Collard Wraps

This kind of recipe is my favorite to make and to share – when I have a bunch of random produce sitting around the kitchen and I figure out how to put it all together. The huge bag of gorgeous collard greens that I picked up at Whole Foods for $1.50 per bunch seemed like a good place to start.

When I bought these collards, I planned on sautéing them up with garlic and onion with a cajun twist like we usually do. But then I got them home, took a better look at them and I just couldn’t do it. Every leaf in both of the bunches was perfect. It didn’t seem right to cook them. Change of plans – roast sweet potatoes in a smoky, spicy blend of seasonings, smash up the avocados, kick up the black beans a notch, and fill the chard leaves until they overflow. [All of this while sneaking sweet potatoes off the baking sheet because they are seriously addicting.]

Take all of my favorite things [except Clark] and roll them all up in a big, beautiful leaf? Perfection.

 Take all of my favorite things [except Clark] and roll them all up in a big, beautiful leaf? Perfection.

Sweet Potato Black Bean Collard Wraps
 
Author: 
Nutrition Information
  • Serves: 4
  • Calories: 288
  • Fat: 12 g
  • Saturated fat: 2 g
  • Unsaturated fat: 8 g
  • Trans fat: 0 g
  • Carbohydrates: 38 g
  • Sugar: 6 g
  • Fiber: 12 g
  • Protein: 10 g

Recipe type: Main
Prep time: 
Cook time: 
Total time: 

This healthy burrito is filled with flavorful sweet potatoes, black beans, and avocado to keep you full for hours.
Ingredients
  • 4 collard leaves
Sweet Potatoes
  • 2 medium sweet potatoes
  • 2 Tablespoons olive oil
  • 1 teaspoon sea salt
  • ¼ teaspoon cayenne
  • ¼ teaspoon paprika
  • ⅛ teaspoon white pepper
Beans
  • 1 can of black beans, drained
  • ½ teaspoon sea salt
  • ¼ teaspoon garlic powder
Mashed Avocado
  • 1 avocado
  • pinch of sea salt
  • pinch of black pepper
  • 1 red onion
Optional
  • Cilantro
Instructions
  1. Thoroughly rinse 4 chard leaves and set aside.
  2. Preheat oven to 415º and line a baking sheet, or two if necessary, with parchment.
  3. Peel and chop sweet potatoes into ½” chunks. In a large bowl, toss with olive oil and seasonings. Arrange on baking sheet and bake for 30 minutes, tossing occasionally. They are done when they’re fork tender.
  4. Drain beans and mix with salt and garlic powder.
  5. Mash avocado and mix in salt and pepper.
  6. Chop red pepper into thin slices or dice it, if you prefer.
  7. Use the back of a spoon to spread mashed avocado on the leaf, then spoon beans and sweet potatoes on top. Add onion and cilantro and wrap it all up!

 

Spicy Vegan Sweet Potato Casserole

Spicy Vegan Sweet Potato Casserole

Spicy and casserole. Are those two words allowed to be said in the same sentence? Is that blasphemy? I dunno. But I am so going there. 

This is not your grandma’s or your Aunt Bev’s or even your mom’s sweet potato casserole. Nope. This casserole is grown up, souped up, and kicked up. 

No dairy, no cheese, no eggs, no brown sugar, no nuts – just tons of flavor, a hint of spice, lots of protein, and healthy carbs. 

sweet potato casserole side by side

Spicy Vegan Sweet Potato Casserole

Spicy Vegan Sweet Potato Casserole

Spicy Vegan Sweet Potato Casserole

As winter slowly releases its grip, recipes like this are getting fewer and far between. I’m craving salads and smoothies and I’m sure I’m not the only one. 

But I had the idea for this recipe a couple of weeks ago and and by no means am I reserving it comfort food season/the holidays. If you’re not in the mood for a casserole right now, just pin this bad boy for a later date.

I can rest easy knowing that I have a dish to bring that will please everybody when that time of year rolls around. And it’s a dish that isn’t going to fatten you up for winter – unless you decide to eat the whole thing by yourself, of course. 

Spicy Vegan Sweet Potato Casserole

Spicy Vegan Sweet Potato Casserole
 
Author: 
Recipe type: Side Dish
Prep time: 
Cook time: 
Total time: 

Layer after layer of oven-roasted sweet potatoes and quinoa combine with a creamy, spicy sauce in this healthy take on a familiar classic.
Ingredients
  • 2 cups cooked quinoa [red or white]
  • 3 large sweet potatoes
  • olive oil
Sauce
  • ½ head of cauliflower
  • 2 chipotle peppers from can [in adobo sauce]
  • 1 Tablespoon Adobo sauce from can
  • 1 Tablespoon white wine vinegar
  • ¼ cup nutritional yeast
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
Instructions
Prep
  1. Wash cauliflower and chop into smaller florets.
  2. Preheat oven to 350º and line two baking sheets with foil.
  3. Peel sweet potatoes and use a mandolin [or knife] to chop into round slices ¼” thick. Toss with 3-4 tablespoons of olive oil, 2-3 teaspoons each of sea salt and pepper until well-coated. Spread sweet potatoes between 2 baking sheets and put them into the oven for 20 minutes.
  4. This is where things get serious – If you play your cards right, you can knock out the prep for the 3 main components of this casserole simultaneously, in under 25 minutes. Boom. You with me?
  5. Add quinoa and broth to a medium pot and bring to a boil. Decrease to a simmer and stir occasionally, cooking for 20-25 minutes.
  6. In a larger pot, bring 8 cups of water to a boil and add cauliflower florets. Boil for 10-15 minutes until tender.
  7. Add cauliflower florets to blender, along with 2 chipotle peppers, 1 tablespoon of adobo sauce from the can, 1 tablespoon of white wine vinegar, and 1 teaspoon each of sea salt and pepper. Blend until smooth.
  8. Once sweet potatoes and quinoa are finished cooking, decrease oven temperature to 350º.
  9. Spray an 8″x8″ baking dish with olive oil.
Assembly
  1. Line the bottom with a layer of sweet potatoes.
  2. Add a layer of quinoa.
  3. Add a thin layer of cauliflower sauce, saving plenty for the top layer.
  4. Add another layer of sweet potatoes.
  5. Add another layer of quinoa.
  6. Add a final layer of sweet potatoes.
  7. Pour remaining sauce over top.
  8. Bake 10 minutes until heated throughout.

 

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