Tofu, edamame, and mashed, seasoned sweet potatoes are wrapped in collard leaves for a flavorful lunch option with a hint of spice. The filling can also be spread on whole-grain toast or wrapped in tortillas.
YIELD: SERVES 4
2 small sweet potatoes (1 lb.)
2 Tbs. white miso paste
1 Tbs. smooth peanut butter
2 Tbs. finely chopped shallot
1 Tbs. minced fresh ginger
2 cloves garlic, minced (2 tsp.)
1 cup frozen shelled edamame
¼ tsp. cayenne pepper
6 oz. firm silken tofu, crumbled (1 cup)
2 Tbs. chopped cilantro
8 collard green leaves, stems removed
- Preheat oven to 400°F. Cut thin slices off both ends of sweet potatoes, and poke skins with knife in several places. Bake 50 minutes, or until soft, turning once. Halve sweet potatoes, and scoop flesh into bowl. Mash in miso and peanut butter.
- Meanwhile, coat skillet with cooking spray, and heat over medium heat. Sauté shallot, ginger, and garlic 3 minutes, or until soft. Add edamame, ¼ cup water, and cayenne; cook 3 minutes more. Remove from heat, and stir in tofu, cilantro, and sweet potato mixture. Cool.
- Place 1 collard green leaf on work surface. Spoon ⅓ cup sweet potato mixture in center of leaf. Roll bottom edge over mixture; tuck in sides. Roll up to top edge. Place, seam-side down, and repeat with remaining ingredients.
VEGAN
PREP TIP If your collard leaves are small, use two overlapping leaves to wrap the sandwich filling.
NUTRITION INFORMATION
Calories: 179
Protein: 10 g
Total Fat: 5 g
Saturated Fat: <1 g
Carbohydrates: 25 g
Cholesterol: 0 mg
Sodium: 302 mg
Fiber: 5 g
Sugar: 8 g
