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


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


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)


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.


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!