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Sweet Potato & Tofu Collard Wraps – vegetarian recipe
Stav Kogan

Sweet Potato & Tofu Collard Wraps

A powerhouse of flavor, combining the creamy sweetness of sweet potato with the savory depth of miso and peanut butter, a kick of ginger and cayenne, and a protein boost from tofu and edamame. All wrapped up in a crisp, fresh collard leaf, this is a lunch that's as nutritious as
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Prep Time 20 minutes
Cook Time 56 minutes
Total Time 1 hour 16 minutes
Servings: 4 serving
Calories: 179
Ingredients Method Nutrition

Ingredients
  

  • (Serves 4)
  • 1 lb (454 g) sweet potatoes (about 2 small)
  • 2 Tbs / 30 ml (1 fl oz) white miso paste
  • 1 Tbs / 15 ml (0.5 fl oz) smooth peanut butter
  • 2 Tbs / 30 ml (1 fl oz) finely chopped shallot
  • 1 Tbs / 15 ml (0.5 fl oz) minced fresh ginger
  • 2 tsp (10 ml) minced garlic (about 2 cloves)
  • 1 cup (150 g / 5.3 oz) frozen shelled edamame
  • ¼ tsp (1.25 ml / 0 fl oz) cayenne pepper
  • 6 oz (170 g) firm silken tofu, crumbled
  • 2 Tbs / 30 ml (1 fl oz) chopped fresh cilantro
  • 8 large collard green leaves, stems removed
  • To make the collard leaves more pliable and easier to roll, blanch them in boiling water for 30 seconds, then immediately transfer to an ice bath to stop the cooking process. Pat them dry before using.
  • The filling can be made up to 3 days in advance and stored in an airtight container in the refrigerator, making for a quick and easy lunch assembly.
  • For a different twist, serve the filling as a dip with crackers, spread it on whole-grain toast, or use it as a filling for whole-wheat tortillas or lettuce cups.
  • If your collard leaves are on the smaller side, simply overlap two leaves to create a larger surface area for your wrap.

Method
 

  1. Prepare the Sweet Potatoes: Preheat your oven to 400°F / 200°C. Trim the ends of the sweet potatoes and pierce the skins several times with a knife.
  2. Bake for 50 minutes, or until tender, turning them over halfway through.
  3. Once cooked, carefully slice the potatoes in half, scoop the flesh into a large bowl, and mash it with the white miso and peanut butter until well combined.
  4. Cook the Filling: While the potatoes bake, lightly coat a skillet with cooking spray and place it over medium heat.
  5. Sauté the shallot, ginger, and garlic for about 3 minutes until softened and fragrant.
  6. Add the frozen edamame, ¼ cup of water, and the cayenne pepper.
  7. Cook for another 3 minutes.
  8. Remove the skillet from the heat and stir in the crumbled tofu, fresh cilantro, and the mashed sweet potato mixture. Allow the filling to cool slightly.
  9. Assemble the Wraps: Lay one collard green leaf flat on your work surface. Spoon approximately ⅓ cup of the sweet potato filling into the center.
  10. Fold the bottom edge of the leaf up and over the filling, tuck in the sides like a burrito, and then roll it up tightly to the top edge.
  11. Place the wrap seam-side down and repeat with the remaining leaves and filling.

Nutrition

Calories: 179kcalCarbohydrates: 25gProtein: 10gFat: 5g

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