Quinoa Sweet Potato Wraps
Eating these Quinoa Sweet Potato Wraps will give you a good amount of protein from the quinoa and black beans, especially important if you are eating a vegan or vegetarian diet.
We eat a lot of vegan meals, and every year in January we participate in the Daniel Fast, which is a partial fast from all meat, sugar, dairy, and other items.
Learn more about preparing for the Daniel Fast. If you’re here looking for Daniel Fast recipes, scroll to the bottom for more ideas like this Lentil Dahl recipe.
Ingredients to Make These Wraps
These wraps are super easy to put together and so healthy and delicious, and if you happen to be following the Weight Watchers program, these are actually 0 Points on the Purple Plan.
You’ll need cooked quinoa, cooked black beans, sweet potato, red pepper, cumin, olive oil, salt and pepper, tahini, lemon juice and zest, and collard greens for wrapping up all the goodness.
You may decide to make collard green wraps instead of using bread or tortillas after tasting these wraps!
In addition to the benefits of not eating starchy bread that has very little health benefits, you’ll be adding vitamins A, B6, C, calcium, magnesium, and iron to your diet.
How to Make Quinoa Sweet Potato Wraps
Cook the quinoa according to package directions.
Rinse and drain the black beans.
Preheat oven to 375°F/190 C. Line a baking sheet with aluminum foil.
Wash and dry bell pepper. Slice lengthwise into half inch strips and set aside.
Wash sweet potatoes and dry. Cut off ends and slice into half inch slices.
Toss sweet potatoes with 1 tbsp olive oil, 1 teaspoon cumin, half teaspoon salt, and one quarter teaspoon ground pepper.
Spread on baking sheet so the slices are not touching. Bake for 15-20 minutes until soft but slightly crispy on the corners.
Start a large pot of water boiling. Set out a big bowl of ice water and put a strainer in the sink.
Lay each collard green leaf out flat on a cutting board with the back side up as shown below.
Cut off the stem at the base of the broad part of the leaf.
Holding the knife flat to the leaf, slice off the bulbous part of the stem so that it lays flat. Repeat with remaining leaves.
Once water has boiled, remove from heat. Immediately add prepared collard leaves. Blanche for 15 seconds.
Dump water and the collard leaves in the strainer. Add collard leaves to ice water and leaves until greens are cooled. Drain and dry leaves.
Combine quinoa, black beans, tahini, lemon juice and zest, salt, ground pepper, and olive oil. Toss to mix so the black beans remain whole.
Lay your blanched collard leaves on a work surface.
Place one-third to one-half cup of quinoa mixture along the center vein of the top leaf, depending on the size of the leaf.
If the leaves are smaller, you can layer them to hold the wrap together.
Place 2-3 pieces each of red pepper and sweet potato along the quinoa mixture.
Fold the base end and tip of the collard leaf over the mixture.
Fold over one side and roll towards the other edge.
Repeat with remaining filling and leaves. Serve the sweet potato wraps immediately or refrigerate until time to serve.
We think you’ll love these quinoa dessert recipes, too!
Can I Use Other Greens for the Wrap?
Collard green wraps are the most popular veggie wraps as collards are very sturdy, but you can absolutely use other greens.
Bibb lettuce, romaine, or butter lettuces will all work well, though you may have to overlap a bit more to keep the wraps from tearing.
Swiss chard is another green that would be tasty with these ingredients.
What Else Could I Add to these Wraps?
You could add any veggies to these wraps. Shredded carrots would be good, as would butternut squash.
You could also add hummus as a layer over the ingredients. I haven’t tried it, but I love hummus on anything! Try it with this vegan hummus recipe.
How Long Can I Store Them
These Quinoa Sweet Potato Wraps should really be eaten right away for the best flavor.
They can be stored for up to 1 day in an airtight container in the fridge, but the collards start to get an overcooked taste after sitting for too long.
These wraps should not be frozen.
More Delicious Sweet Potato Recipes
Sweet potatoes are so incredibly versatile, we eat them a lot in our house.
One of my favorite meals are these healthy black bean burgers with sweet potato fries.
I serve this kale and sweet potato vegan power bowl at least twice a month. It’s super flavorful!
Sweet potatoes even make a delicious addition to breakfast! Try these sweet potato muffins and let me know what you think.
If you’re looking for a fabulous muffin for breakfast on the Daniel Fast, try this easy muffins recipe. They make a great snack, too.
Check out more Daniel Fast Breakfast Recipes for more ideas of how to start your day on the fast.
More Daniel Fast Recipes
To learn more about The Daniel Fast, check out the book that started it all. You will also find resources for the spiritual aspect of the fast in this book.
I’ll be going through this workbook during the month of January. Though we have participated in the fast many times, this will be my first time using the workbook.
If you are interested in joining me for a small group to go through the book, please shoot me an email.
Please note: there are many books on the market these days that are NOT Daniel Fast compliant, just so you know.
Quinoa Sweet Potato Wraps
Ingredients
- 2 c/300g cooked quinoa
- 1 c/165g cooked black beans
- 1 med/200g red bell pepper
- 1 med/275g sweet potato
- 1 tsp/2g cumin
- 2 tbsp/30ml olive oil divided
- 1 tsp/6g salt divided
- ¾ tsp/2g ground pepper divided
- 3 tbsp/45ml tahini
- 2 -3 tbsp/30-45ml lemon juice
- 2 tsp/4g lemon zest
- 6-8 large collard leaves
Instructions
- Cook the quinoa according to package directions.
- Rinse and drain the black beans.
- Preheat oven to 375°F/190 C. Line a baking sheet with aluminum foil.
- Wash sweet potatoes and dry. Cut of ends and slice into ½” slices. Toss sweet potatoes with 1 tbsp/15ml olive oil, cumin, ½ tsp/3g salt, ¼ tsp ground pepper.
- Spread on baking sheet so the slices are not touching. Bake for 15-20 minutes until soft but slightly crispy on the corners.
- Start a large pot of water boiling. Set out a big bowl of ice water and put a strainer in the sink.
- Lay each collard green leaf out flat on a cutting board with the view side up. Cut off the stem at the base of the broad part of the leaf. Holding the knife flat to the leaf, slice off the bulbous part of the stem so that it lays flat. Repeat with remaining leaves.
- Once water has boiled, remove from heat. Immediately add prepared collard leaves. Blanche for 15 seconds. Dump water and collard leaves in the strainer. Add collard leaves to ice water and leaves until greens are cooled. Drain and dry leaves.
- Wash and dry bell pepper. Slice lengthwise into ½” stripes.
- Combine quinoa, black beans, tahini, lemon juice and zest, ½ tsp/3g salt, ½ tsp/1g ground pepper, and 1 tbsp/15ml olive oil. Toss to mix.
- Lay one blanched collard leaf on a work surface. Place 1/3 – ½ c (depending on size of the leaf) of quinoa mixture along the center vein of the leaf. Place 2-3 pieces each of red pepper and sweet potato along the quinoa mixture.
- Fold the base end and tip of the collard leaf over the mixture. Fold over one side and roll towards the other edge.
- Repeat with remaining filling and leaves
