This burrito recipe is super filling despite only having veggies in it. You get a great source of vitamins and minerals and at the same time it has lots of flavor. Feel free to add or take away any of the veggies to make it your own or even replace the collard greens with kale, mustard, or dandelion greens if you want to switch it up on occasion.
What you will need:
– 6 collard green leaves
– 1 container of kalamata olive spread
– 2 avocados
– Olive oil (about 2 tbsp)
– Red onion (1/4)
– Scallions
– Carrots
– Sprouts
– 1 cup of cashews or almonds (raw, unsalted); soak the cashews the night before to help them digest easier
1. Wash the collards and pat them dry
2. Cut the stem out of the collards but keep the two sides of the leaves attached at the top
3. Steam the collards in the bamboo steamer for 3-5 minutes
4. Lay the collards flat to cool on the counter
5. Julienne or thinly slice the carrots
6. Slice the scallions ( as if you were putting them in a spring roll)
7. Slice the avocado
8. When the collard have cooled and dried, place one side of the leaf slightly on top of the other to
cover the gap you left from cutting the stem
9. Mix the cashews, olive spread, red onion and and olive oil in the food processor; blend until you
get a paste
10. Spread the mixture on the collards
11. Place the sliced carrots, scallions, avocados, and sprouts on top of the spread
12. Roll it up like a burrito and make sure it’s wrapped on the sides so nothing spills out
Enjoy!
