Curried Sweet Potato & Lentil Collard Wraps

• 1 cup unroasted cashews
• 2 TBS fresh squeezed lemon juice
• 1 TBS cashew butter
• ¼ tsp garlic powder
• 1 tsp curry powder
• pinch of Himalayan sea salt
• 1 cup baked sweet potato, smashed (~1 medium to large sweet potato)

COLLARD WRAPS

• 1 15 oz can lentils, drained and rinsed
• 1 large apple, cored and cut into matchsticks
• ½ cup toasted pecans or walnuts
• ¼ cup raisins or cranberries, optional
• 1 cup sprouts
• hemp hearts, for topping

INSTRUCTIONS

Preheat oven to 400 degrees F and line a baking sheet with parchment paper.

Add a cleaned and scrubbed sweet potato to the tray and stab several times with a fork. Bake for 50-60 minutes, until soft to the touch and bubbling. Remove from the oven and set aside to cool.

Once cool, remove the skins and lightly smash with a fork.

Meanwhile, quick-soak the cashews by soaking in hot water for 30 minutes.

While the cashews are soaking and sweet potato is baking, prepare your collard wrap toppings by slicing the apple (toss in lemon juice to prevent browning), cleaning the sprouts, chopping nuts, etc. and set aside.

Rinse the collard wraps and use a knife to shave down the protruding tough center so you have a flat surface to work with. Set aside.

Drain, rinse, and add the soaked cashews to the blender with peeled and smashed sweet potato, cashew butter, fresh squeezed lemon, garlic powder, curry powder, and Himalayan sea salt. Pulse until you have a smooth spread, scraping down the sides as needed to recombine.

To assemble the wraps, place the collard leaves face down and spread with ~1/4 cup Curried Sweet Potato spread. Add lentils, apple matchsticks, chopped pecans or walnuts, and sprouts. Fold in the sides and wrap up lengthwise like a burrito. Serve immediately with a sprinkle of hemp hearts.

Store leftover Sweet Potato Curry Spread and wrap condiments n the fridge for 4-5 days and for reassembly.