- by Martina Bin
- 12 Jul 2021
Sweet Potato Chard Wraps
- 2-3 large organic chard leaves
- 4 cups sweet potatoes, chopped into thin "fries"
- 1 cup organic carrot, shredded
- 1 cup organic cucumber, chopped
- 1 cup sprouts
- olive oil spray
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- ¼ teaspoon ginger powder
- ¼ teaspoon cayenne
Prepare your vegetables and desired fillings, and your sauce. Chop off the stem to the base of the leaf. Spread the sauce onto the chard leaf along the center stalk and layer your fillings. Gently fold and roll it up! Preheat oven to 400º and line a baking sheet with parchment. Arrange sweet potatoes on the baking sheet and spray lightly with olive oil or other cooking sprays. Season with salt, black pepper, ginger, and cayenne, then toss to coat evenly. Place into the oven and cook for 20-25 minutes and remove from oven. While the sweet potatoes are cooking, you can mix up the sauce! Add all sauce ingredients to a mason jar and shake to combine. Prepare the chard leaves by chopping the stalks up then, carefully use a knife to remove the thickest part of the stalk along the leaf. Spread the sauce onto the chard or collard leaf along the center stalk and layer your fillings. Gently roll it up and enjoy!