Taco Collard Green Rolls
Serves: 5-7 rolls
for the chipotle-lime cream
  • 1 cup cashews - soaked for 2-4 hours
  • ½ cup purified water
  • 1 tablespoon plus 1 teaspoon tamari
  • 1 garlic clove
  • 1 tablespoon lime juice
  • ½ teaspoon ground chipotle spice
for the taco rolls
  • 1 medium sweet potato - peeled and cut into ½ - ¾ inch thick sticks (cubed in the photo, as it was already roasted for a different recipe)
  • ½ tablespoon neutral coconut oil - melted
  • sea salt - to taste
  • ground chipotle - to taste, for sprinkling
  • 1 cup cooked black beans
  • kernels of 1 corn ear or 1 cup frozen and thawed corn
  • about 1 cup cherry tomatoes - quartered
  • ¼ red onion - finely chopped
  • 1 jalapeno - seeded and finely chopped
  • about 1 cup cilantro leaves
  • 1 large or 2 small limes - juice
  • 1 tablespoon olive oil
  • 5-7 collard green leaves
  • ½ small red cabbage - thinly shredded
  • ¼ English cucumber - sliced into ½-inch sticks
  • 1 avocado - sliced into wedges
to make the chipotle-lime cream
  1. Drain and rinse cashews and place them into an upright blender.
  2. Add the rest of ingredients and blend until smooth. Keep refrigerated for up to 5 days.
to make the taco rolls
  1. Preheat oven to 400° F (200° C). Arrange sweet potato sticks on a parchment paper-covered baking tray. Add oil, sprinkle with salt and ground chipotle. Roast for 20-30 minutes, until soft.
  2. Combine beans, corn kernels, tomatoes, onion, jalapeno and cilantro leaves in a medium bowl. Sprinkle with salt, add squeeze juice of lime, and drizzle with olive oil. Toss to combine.
  3. Bring a large pot of salted water to a boil. Holding collard leaves by their stems, submerge 2-3 leaves at a time into the boiling water for about 30 seconds, then rinse under cold water. Dry the leaves and shave down the thicker bottom parts of the stems.
  4. Working with one leaf at a time, arrange a small handful of shredded cabbage in the middle, perpendicularly to the stem, top with 1-2 cucumber pieces, 2 avocado slices, 1-2 roasted sweet potato sticks, and black bean relish. Fold the lowest end of the leaf over the filling, followed by the sides, then roll tightly. Serve whole or cut in half, with chipotle-lime cream. Store refrigerated in an air-tight container for up to 3 days.
Recipe by Golubka Kitchen at https://golubkakitchen.com/taco-collard-green-rolls/