Collard green wrap with roasted sweet potato, back bean, tofu and avocado

This recipe has kindly been supplied by Zehavit Mishtler from Bio Organic Farm.

Ingredients:

4 large collard green leaves, de-stemmed and blanched

1 sweet potato – peeled, diced, drizzled with olive oil, pinch salt, black pepper Cumin seeds (optional) roasted until tender and crispy – about 25 minutes

1 cup baked tofu

1 1/2 cups cooked black beans seasoned with 1/2 tsp cinnamon + 1/4 tsp salt

1  1/2 tsp maple or agave and a tiny bit Chilli to taste

1 avocado, sliced

Coriander

Chilly Lime sauce :

2 T lime

2 T’s olive oil

Pinch salt

1/4 tsp Caribbean Infusion Hot Chilly Sauce ( available from the stall at the Murwillumbah Farmers market)

Method

Collard greens: – Slice off the stem and using a sharp knife remove the thickest part of the large vein.

Drop collard greens into  a pot of boiling, generously salted water for about 45 seconds.

Remove and place in a bowl of ice cold water.  Quickly pat them dry.

Spread them out and now they are ready to fill.

Filling:

Begin placing your ingredients at the bottom end of the collard green – the seasoned black bean, roasted sweet potato and tofu and top it up with avocado and coriander.

Roll up like a burrito. Cut in half and serve with a little Caribbean Infusion Hot Chilly Sauce for an extra burst of flavour – YUM YUM!

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