Roasted Sweet Potato & Cauliflower Rice Wraps

by The Roasted Root
Roasted Sweet Potato & Cauliflower Rice Wraps


For the Ginger Almond Butter Sauce:
·¼ cup creamy unsalted unsweetened almond butter
·2 teaspoons pure maple syrup
·1/3 cup + 1 tablespoon light
coconut milk
·1 tablespoon fresh lime juice
·1 tablespoon fresh ginger, peeled and grated
·Pinch sea salt
For the Collard Wraps:
·1-2 cooked sweet potatoes, mashed
·1-2 cups riced cauliflower
·1-2 ripe avocados, peeled and sliced
·4 collard green leaves


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 collard leaves by chopping off the rough stem and shaving it down so that it's flush with the leaf. Add desired amount of mashed sweet potato to the center of each leaf, followed by about 1/3 to 1/2 cup riced cauliflower and some 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. You can also add the almond butter sauce to the inside of the wrap. Enjoy!

Looks so good Gill! They are always great, but a particularly good combination of veg for us this week! Just made a veggie lasagne with the squash, leeks and mushroom. Yum! X

— Liz T

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