Cranberry Collard Green Rolls Recipe
Prep Time:
15 minutes
Cook Time:
21 minutes
Servings:
4 Servings
Ingredients
  • 1 chopped medium sweet potato
  • 1 tablespoon olive oil
  • 1 teaspoon salt, divided
  • ½ teaspoon garlic powder
  • 3 tablespoons tahini
  • 1 tablespoon maple syrup
  • 1 teaspoon Dijon mustard
  • ½ lemon, juiced
  • 5 large collard leaves
  • 2 avocados
  • 1 cup cooked quinoa
  • ½ cup cranberry sauce
Directions
  1. Preheat oven to 400 F.
  2. Add the sweet potato, olive oil, ½ teaspoon salt, and garlic powder to a large bowl and toss to combine.
  3. Spread the sweet potatoes on a baking sheet in a single layer and cook for 20 minutes.
  4. In a small bowl combine the tahini, maple syrup, remaining salt, Dijon, lemon, and 3 tablespoons water.
  5. Cut off any stem piece that protrudes beyond the collard leaves. Turn each collard leaf upside down with the stem facing up. Using a paring knife, shave as much of the rounded stem as possible creating a flat surface. Repeat with the rest of the leaves.
  6. Add about an inch of water to a large skillet and bring it to a boil. Place one leaf at a time into the boiling water for about 10 seconds. Place them on a clean dish towel to dry.
  7. Mash the avocados in a medium bowl.
  8. Lay out a collard leaf horizontally in front of you. Leaving a 3-inch border, add a layer of mashed avocado to the leaf, then follow with quinoa, sweet potatoes, cranberry sauce, and tahini dressing.
  9. Fold the right and left sides in, then wrap it up like a burrito. Cut in half.
  10. The collard green rolls are ready to serve.