Sweet Potato Chard Wraps

These Sweet Potato Chard Wraps are loaded up with tons of vegetables and an amazing creamy peanut butter sauce. They’re a perfect healthy vegan meal prep option!

Well, hello there, bundles of vegetable goodness! We’re calling these sweet potato chard wraps – but they’re basically a crunchy salad in handheld form. Easy, fun, and practical healthy eating, which is an all-around win in my book.

And I need alllllll of the healthy food right now. I don’t know about anyone else, but January kicked my butt. First of all, it lasted approximately 93 days, most of which were bitterly cold and grey. And then I came down with a nasty head and chest cold which put me out for the week. I’m still coming out of it, but it looks like I’m gonna survive.

In the meantime, I’ve been loading up on fresh juices, chicken noodle soup made by Clark, and all of the veggies I can cram into my belly. I do NOT plan on getting sick again anytime soon. How are all of you feeling? Anyone else enjoying the lovely winter bugs that are going around? I hope not! 🙅‍ Lets make chard wraps!

How to Make Sweet Potato Chard Wraps

1. Prepare your vegetables and desired fillings, and your sauce.
2. Prepare the chard or collard leaves by chopping off the stem to the base of the leaf. Carefully run the knife along the thick center stalk to remove excess for easier rolling.
3. Spread the sauce onto the chard or collard leaf along the center stalk and layer your fillings, dividing evenly between however many chard leaves you have. Gently fold up the non-stalk end of the leaf and then fold one side toward the middle and roll it up!

These sweet potato chard wraps are loaded with all of the best things – roasted sweet potatoes, sweet shredded carrots, crispy cucumber, spicy sprouts, and a creamy peanut sauce to tie it all together. It’s veggie happiness wrapped up in a cozy green hug and it’s crazy good.

SO – There you have it! Healthy, yummy sweet potato collard wraps for all of your winter clean eating needs. Make these ASAP and snap a picture so we can share your creations on our Instagram stories!

The Fitchen

Sweet Potato Chard Wraps

These Sweet Potato Chard Wraps are loaded up with tons of vegetables and an amazing creamy peanut butter sauce. They’re a perfect healthy vegan meal prep option!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 2 -3 collard wraps

Course: Main Course

Cuisine: American

Calories: 226

Ingredients Method Notes

Ingredients

  

• 2-3 large chard leaves or collard leaves
• 4 cups sweet potatoes chopped into thin “fries”
• 1 cup carrot shredded
• 1 cup cucumber chopped
• 1/2 cup radishes sliced thin
• 1 cup sprouts
• 1/2 avocado sliced or diced
• olive oil spray
• 1/2 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon ginger powder
• 1/4 teaspoon cayenne

For the sauce

• 1/4 cup peanut butter or almond butter
• 1/4 cup chopped peanuts
• 2 Tablespoons tamari or soy sauce
• 1 1/2 Tablespoons maple syrup or honey
• 1 Tablespoon lemon juice

Other Optional Ingredients

• red onion
• bell pepper
• zucchini
• mushrooms
• cilantro mint, basil
• chopped nuts
• tahini

Method

 

1. Preheat oven to 400º and line a baking sheet with parchment.
2. Prepare vegetables as instructed above.
3. Arrange sweet potatoes on the baking sheet and spray lightly with olive oil or other cooking spray. Season with salt, black pepper, ginger, and cayenne, then toss to coat evenly. Place into the oven and cook for 20-25 minutes and remove from oven.
4. While the sweet potatoes are cooking, you can mix up the sauce! Add all sauce ingredients to a mason jar and shake to combine. Prepare the chard leaves by chopping the stalks up to where the leaf begins. Then, carefully use a knife to remove the thickest part of the stalk along the leaf – this will make it easier to roll them up!
5. Spread the sauce onto the chard or collard leaf along the center stalk and layer your fillings, dividing evenly between however many chard leaves you have. Gently fold up the non-stalk end of the leaf and then fold one side toward the middle and roll it up.
6. Chop the wrap in half and enjoy!

Notes

These can be stored in the fridge for 3-4 days.