Leave the processed and refined bread products at the store and opt for nutrient-rich collard greens to take your lunch crunch game to the next level. Loaded with flavorful caramelized carrots, creamy avocado, protein-rich hemp seeds, and brown rice - these wraps will fend off any post-lunch slumps that you may typically get from processed bread and sodium heavy deli meats.
Swapping collard greens for bread gives you a mega dose of nutrients. Collard greens are in the cruciferous family, a group of vegetables known for their cancer preventing ability, anti-inflammatory, and detoxifying properties. Collard greens are also an excellent source of vitamins A, C, and K, are a plant-based source of calcium and iron (great for vegans), and are fully loaded with fiber.
After wrapping it up, you will never be able to look at a basic sandwich again.
Makes 3 Wraps
For the wraps:
- 6 medium sized smooth collard green leaves, washed and patted dry
- 1 bunch of carrots, approximately 12, peeled and cut into 2 inch sticks
- 1 tablespoon dark sesame oil
- 1 tablespoon reduce sodium tamari sauce
- 1 cup microgreens or sprouts
- 3 tablespoons hemp seeds
- 1 avocado, thinly sliced
- 1 cup cooked brown rice
Turmeric Miso Mustard:
- 1 teaspoon miso paste
- 1 teaspoon turmeric powder
- 1/8 teaspoon freshly ground pepper
- 1 tablespoon Dijon mustard
- ¼ cup brown rice vinegar
- 1 teaspoon dark sesame oil
Preheat oven to 375
- On a parchment paper lined sheet tray, toss the carrots with 1 tablespoon each sesame oil and tamari. Roast for 30 minutes until softened and caramelized. Toss halfway through cooking.
- In a bowl, whisk together the ingredients for the turmeric miso mustard and set aside.
- To prep your collard greens, turn the leaf with the prominent spine side facing up. Using a pairing knife, remove the bottom stem, and shave down the thick spine of the leaf, starting at the bottom. Shave with caution, as you do not want to cut through the leaf. Flip the collards over so the lighter sides of leaves are facing you. Place two collards on top of one another, facing the opposite direction, so the leaves resemble a large figure 8.
- To fill the collards, place a heaping spoonful of brown rice at the leaf's center. Add a few carrots, 2-3 avocado slices, a hearty pinch of microgreens, a tablespoon of hemp seeds and a drizzle of turmeric miso mustard. Fold the top and bottom flaps of the leaf toward the filling. Fold one of the two long sides inward and begin wrapping the leaf toward the open side. The final product should resemble a burrito. Repeat with the remaining leaves. Slice in half and secure each side with a toothpick.