Serves: Two people
Preparation Time: 20 minutesFor this recipe, you can add a protein like fish or chicken or your favourite vegetarian protein and the wrap can be rice paper/spinach leaves or cabbage leaves. I have used all variants and it works well.
You’ll need these ingredients:
- 6 large collard leaves
- 1 bell pepper, any color
- 1 avocado
- 1/4 red cabbage
- 2 medjool dates, pitted
- 2 cups sprouts
- 2 cups microgreens
- 1 cup diced mango
- 1 cup diced tomato
- 1 quarter-sized slice of ginger
- 1/4 inch slice of jalapeño (optional)
Rinse the collard leaves and trim off stems
Slice bell pepper, avocado and cabbage into thin strips
Finely chop and mash the dates to make a paste
(With the stem side facing you, start at the right side of the collard leaf)
Fill with the veggies, sprouts and microgreens. Roll to the left like a burrito, folding the top of the leaf in as you go.
Use the date paste along the left edge to seal the roll.
Repeat with the other leaves
For dipping sauce, blend the mango, tomato, ginger and jalapeño until smooth.