Simply Savory Collard Wraps



8 roasted brussel sprouts

1 chunk of acorn squash (you can use more or less depending on how sweet you want the spread to be)

1/4 cup raw sunflower seeds

1/2 cup fresh basil, tightly packed

1 cup cooked sprouted mung beans

1/2 tsp. sea salt


collard greens

1 carrot, grated or thinly sliced

pea shoots

1 avocado, sliced


  1. Pulse all ingredients (except collard greens, carrots, pea shoots, and avocado) in the food processor until smooth.
  2. Boil water in a large pan. Place collard greens one at a time in the boiling water for 1-2 minutes. Take out and spread on surface. Top with a large spoonful of the spread, along with some grated carrots, pea shoots, and avocado slices. Roll up like a burrito, folding the edges in. Cut in half.

Makes 4-5 collard wraps.

Find the original recipe at The Daily Dietribe.