Delicious tempeh collard wraps with hummus, slices of baked sweet potato, green pepper, red onion and cranberries.
Lately I’ve been making a lot of repeat meals — including collard wraps, which I’ve literally been having for lunch almost everyday. It all started with the Bean Burger Collard Wraps and now I’m officially hooked on them. I’ve been making a version with mango and tempeh, but I’ve also been experimenting with recipes of my own. They’re so easy and versatile, you can make so many different combinations.
The idea for yesterday’s creation stemmed from one of my favorite sandwiches in Austin that had slices of sweet potato in it. I put two very different flavors and textures together, that of tempeh and baked sweet potato, and surprisingly it turned out to be fabulous. Definitely one of my best collard wraps yet!
A delicious tempeh collard wrap with hummus, slices of baked sweet potato, green pepper, red onion and cranberries.
2 collard green leaves, washed and dried
1/2 block (6 oz) of tempeh, chopped into 1/4 inch slices
2–3 Tablespoons hummus
1 small baked sweet potato, sliced into 1/4 inch slices
1/2 green bell pepper, sliced
1/8 red onion, chopped
1/8 cup dried cranberries
pinch of ground pepper and sea salt, optional
De-stem your collard leaves. I use a paring knife to shave down the stem rather than cutting it out completely.
Heat non-stick skillet on medium heat and place tempeh slices onto pan. Let cook on each side for 3-4 minutes, or until it’s starting to brown a little. You don’t really have…