2018 you guys! I’m in shock! Not really sure where 2017 went, but at least I can say it rocked. So what are you looking forward to this year? Any intentions? Did you know the top two New Year’s resolutions are to lose weight, and be better person? Well… this recipe can’t make you a better person, but it can make it easier for you to eat more veggies. And really it’s not about losing weight but about being healthy. So let’s be healthy in 2018, and eat lots of fruits and vegetables. Eating you veggies has never been easier, or tastier then with these rainbow rolls! They’re great for party platters, lunch boxes, or just those nights when you come home from work famished and are looking for something to eat while you cook dinner (or is that just me?).
I love making a big batch of these and snacking on them all week long. They’re sweet, crunchy, and packed with both flavor and nutrients. A great low carb snack, and perfect for people with food sensitivities.
Turn them into a meal by easily adding some filling plant-based protein. Grilled or sautéed tofu or tempeh, cut into sticks makes for a delicious add-in. The peanut sauce takes these up a noche, but then again, what wouldn’t be good with peanut sauce? I’ll let you ponder that….
Try mixing up the veggies and using different types of sprouts. I like making them with homemade hummus which tends to be a bit thicker, but store bought works equally well. Adding some to both ends of the collard leaves acts like glue, holding the rolls together. If you’re collard greens are a little tough, you can run them under warm water to soften them. To make them easier to roll, use a paring knife or vegetable peeler to thin the stem until you can almost see through it. This will make it a little more pliable. You could also remove the stem and vein running through the center of the leaf and make smaller rolls if you wish.
- 1 bunch of collard greens (12 large leaves)
- 2 red bell peppers, cut into matchsticks
- 2 yellow bell peppers, cut into matchsticks
- ½ small red cabbage, thinly sliced
- 2 ataulfo mangoes, pitted, peeled and thinly sliced
- 2 avocados, pitted and thinly sliced
- 2 medium carrots, cut into matchsticks or julienned with a peeler
- 1 bunch of sweet pea sprouts
- 1 bunch fresh basil
- 2 cups hummus, store bought or homemade
- ½ cup smooth peanut butter
- 3 tablespoons tamari
- ¼ rice wine vinegar
- 1-2 tablespoons chili-garlic paste (Sambal Oelek)
- ⅓ cup + 2 tablespoons warm water, divided
- 1 tablespoons maple syrup (if using unsweetened peanut butter)
- Wash and dry the collard leaves, trimming the stem to the base of the leaf. Rinsing them under warm water can make them more pliable if the seem a little stiff.
- Using a paring knife or vegetable peeler, shave down the stem without removing it completely. You just want to make it pliable and easy to roll.
- Spread a couple tablespoons of hummus over the first couple inches of the collard leaf. Apply a dab to the opposite end. This will help hold the wrap closed once it's been rolled up.
- Layer your ingredients over the hummus, and roll up tightly, much like making a burrito or wrap.
- Cut each roll in half down the center stem and serve with peanut sauce.
- Rolls will keep in airtight container, refrigerated for up to 4 days.
- Add all the ingredients to a small bowl with the exception of the water, and whisk to combine.
- Slowly add the the warm water, whisking until the desired consistency is achieved. Depending on how runny your peanut butter was the amount of water required may vary.