Ingredients

The following ingredients have 4 Servings
  • 3/4 cup unsalted cashews
  • 2 cloves garlic
  • 1/2 lemon, juiced
  • 1/4 cup water + 2 tablespoons of water
  • 1/2 teaspoon chipotle chili powder
  • 1/4 teaspoon salt
  • 4 collard green leaves
  • 1 large sweet potato, cubed
  • 1 tablespoon coconut oil for frying
  • 1 cup purple cabbage, coarsely chopped
  • 1/4 cup pistachios
  • 1/4 cup dried cranberries

Instruction

  • Place all aioli ingredients in the food processor.
  • Blend for 30 seconds.
  • Scrape down the sides using a rubber spatula. Continue to process for about 3 minutes.
  • Sauté the sweet potato in the coconut oil over medium heat.
  • Cook for about five minutes, until soft and golden brown.
  • Cut off the thick bottom stem of the collard green leaf.
  • Spread aioli over the center of the collard leaf.
  • Place cabbage, pistachios, dried canberries and sweet potato on top.
  • Fold in each side of the leaf, holding tight as you progress on each side. Secure each end with a toothpick.
  • Gently slide a knife down the center of the wrap to cut in half.