Ingredients

  • ΒΌ cup creamy unsalted unsweetened almond butter
  • 1 ripe avocado, peeled and sliced
  • 1-1/3 to 2 cups Thai Cauliflower Rice (or cauliflower rice)
  • 1/3 cup +1 tablespoon light coconut milk
  • 4 collard leaves, trimmed and shaved
  • 1 tablespoon fresh ginger, peeled and grated
  • 1 tablespoon lime juice
  • 2 teaspoons pure maple syrup
  • pinch sea salt
  • 1 large sweet potato, roasted and mashed

Ready In 15 Minutes

Servings: 4

Cooking Instructions

Step 1

  • In a small bowl, whisk together the ingredients for the Ginger Almond Butter Sauce until well combined, thick, and creamy. Set aside until ready to use.Prepare your collard leaves by chopping off the rough stem and shaving it down so that it's flush with the leaf.
  • INGREDIENTS:
  • EQUIPMENT:

Step 2

  • Add desired amount of mashed sweet potato to the center of each leaf, followed by about 1/3 to 1/2 cup cauliflower rice and desired amount of sliced avocado.Fold in the edges of the collard leaf, creating a burrito. Carefully slice in half using a sharp knife and serve with ginger almond butter sauce (Note: you can also add the almond butter sauce to the inside of the wrap).
  • INGREDIENTS:
  • EQUIPMENT: