Rainbow Collard Green Wraps

Ingredients

• 3-4 purple sweet potatoes
• 6 large collard green leaves
• basil leaves 1 per wrap
• 3/4 tsp chili powder
• 1/4 tsp garlic powder
• olive oil
• 1 tbsp coconut yogurt for creaminess
• 2 large carrots washed and shredded
• 1 zucchini sliced into ribbons
• sprouts
• 1 avocado sliced
• For almond aioli:
• 1 cup almonds
• 1 tbsp walnut oil extra virgin olive oil is good too!
• 1 1/2 tbsp dijon mustard
• 1 tbsp honey
• 1 tsp apple cider vinegar
• 1/2 tsp ground ginger
• pinch of cayenne pepper
• 1 tsp crushed red pepper
• 1/4 tsp all purpose seasoning
• water to thin

Instructions

1. Bring a pot of water to a boil. Peel and cube sweet potatoes. Boil potatoes until soft, about 12-15 minutes.
2. Add almonds, walnut oil, honey, mustard, vinegar and seasoning to a food processor. Pulse until smooth, adding water until you reach your desired consistency.
3. Drain the sweet potatoes and mash. Add the seasonings, olive oil and coconut yogurt.
4. Wash the collard greens and trim by cutting out the thick vein and the stem where the leaves starts.
5. Cover the hole with a large basil leaf.
6. Spread with the almond aioli, sweet potato mash, carrots, zucchini and avocado slices
7. Fold the sides in of the leaf and roll. Slice down the center.
8. If your wraps are not staying rolled, pierce with toothpicks to secure.
9. Serve with remaining almond aioli