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AboutHeather Waxman graduated from Framingham State University with a BS in nutrition and a minor in journalism. She is passionate about helping others become the best version of themselves through plant-based nutrition, challenging workouts, and a positive body image. For more information on Heather and her refreshing outlook on life, visit her blog, For the Love of Kale.
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Archive» December 2012
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One of my favorite things to do for others is to show them how delicious, easy, and accessible vegan-friendly cooking can be! My boyfriend, Matty, and I often go to our friends' apartment for a Sunday night hangout with two other couples. We love cooking for everyone, and it is a great opportunity to expose them to new dishes they otherwise wouldn't think to try on their own!
This recipe is full of antioxidants, protein, and fiber, and is low in fat. It is also gluten, soy, and dairy-free, making it perfect for everyone! Instead of a traditional whole wheat wrap, this recipe calls for a collard green wrap. This is a great way to satisfy your craving while being mindful of your personal weight loss goals.
Give these wraps a try and I promise they won't disappoint!
Black Bean Sweet Potato Quinoa Collard Wraps
Ingredients (Serves 2)
1 sweet potato, diced
1/2 cup cooked quinoa
1/2 cup black beans, drained & rinsed
2 large collard leaves
1 tsp. cumin
4 Tbsp. salsa
1 clove of garlic, minced
1 tsp. olive oil
1.) Place diced sweet potato on baking sheet with minced garlic.
2.) Bake at 415 degrees for 20 - 25 minutes.
3.) While sweet potato is baking, cook quinoa on medium heat as directed.
4.) On a separate burner, heat a non-stick frying pan. Place collard leaves over the frying pan. This will make the collard leaves soft, so they will "wrap" more efficiently. 2 minutes or so should work.
5.) Once sweet potato and quinoa are done cooking, combine in non-stick frying plan with black beans, olive oil, cumin and salsa. Stir on medium heat for 5 minutes.
6.) Place filling into collard leaves, wrap and serve!
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