I am still on vacation, so unlike the usual workday lunchbox in Today’s Lunchbox series, I am sharing another weekend lunchbox (like yesterday’s), which I got to enjoy sitting outside in the sun recently. Before I tell you why I am loving weekend lunchboxes, let’s talk about the contents of the lunchbox: Thai Red Curry Kale Chips with collard wraps, stuffed with sweet potato, avocado, lime juice, chopped scallions and smoked salt. I love sweet potatoes, don’t you?
Apparently, so do Kim of Affairs of Living and Ricki of Diets, Desserts and Dogs as this month’s ingredient for the S.O.S. Kitchen Challenge is the sweet potato! And this collard wrap recipe – crunchy from the collards, creamy from the avocado, tangy and salty from the lime juice and smoked salt, and slightly sweet from the sweet potato – is very satisfying.
4 large collard leaves (I use them raw but you may lightly steam them)
1-2 scallions, finely sliced
1/4 to 1/2 tsp smoked sea salt or regular sea salt
2 avocado, cut into 4 wedges each
Juice of 1 lime
Peel the sweet potato, cut into medium-sized chunks and steam for 12 to 15 minutes, until tender. While the sweet potato steams, wash, dry and prepare the collard leaves for wraps. I find the best way to make collard wraps is to trim down the stalk a bit – Gena explains it really well, with action shots, as does Vegan Epicurean. When the sweet potato is ready, mash lightly and allow to cool for a bit (I often make the sweet potato part of the recipe the night before). Place a quarter of the sweet potatoes down the middle (rib) of a collard leaf, top with chopped scallions, salt and two avocado wedges Douse the avocado with lime juice. Roll the collard wrap, tucking the ends in as you roll (like rolling a burrito). Repeat with remaining three collard leaves. Slice in half.
Note: I am pretty picky about avocados browning but I packed this lunchbox about 90 minutes before eating it, so I doused the exposed part of the avocado with lime juice and put some plastic wrap over the avocado:
As you can see, 90 minutes later the avocado was perfect:
Also, be sure to use large enough collard leaves. One of mine was not large enough to wrap and cut into rolls like the other is (hence one wrap remaining uncut in the photos).
General Disclosures & Disclaimers