These vibrant Collard Wraps with Sweet and Spicy Cauliflower, sweet potato, and fresh veggies are the perfect balance of flavor, color, and crunch! Packed with nourishing plant-based ingredients, they’re a light yet satisfying meal that’s great for lunch, meal prep, or a quick dinner. Each bite delivers a delicious mix of smoky-sweet cauliflower, tender roasted sweet potato, and crisp veggies—all wrapped up in a fresh collard leaf for a wholesome, gluten-free, and oil-free meal you’ll love.
Plant Based Collard Wraps with Sweet & Spicy Cauliflower are a surprisingly delicious vegan meal that can be taken on-the-go! These Sweet & Spicy Vegan Collard Wraps are made with crunchy veggies, sweet & spicy cauliflower, and mashed sweet potatoes.
This plant based recipe is perfect for weight loss because it is low in calories, high in fiber, and full of satisfying flavor so you will enjoy eating them and be full after! Plus, these vegan wraps are super colorful and pretty!
What you need to make these collard wraps
- For the sweet and spicy cauliflower, you’ll need your favorite hot sauce, like buffalo sauce or Sriracha and some real maple syrup or agave syrup.
- To give your wrap a smoky kick, I like to add liquid smoke to the sweet and spicy cauliflower.
- Steamed and mashed sweet potato. I like to use a steam pot to keep as much flavor and nutrition in the sweet potato as possible.
- Choose your favorite veggies like cucumber, carrot, jicama and cabbage and shred them in a food processor or use a mandoline slicer for thin slices.
- Lightly steamed collared leaves make these wraps high fiber and gluten-free. Just make sure to carefully slice some of the stem off (as shown below).
The cauliflower shines in these sweet & spicy wraps because it is a flavor-bomb of sweet & spicy! The cauliflower is roasted with a touch of maple syrup combined with buffalo sauce and smoky spices that will have you looking forward to these plant based collard wraps all day!
How do You Make a Collard Wrap?
Step One:
Cut off the thick part of the collard leaf’s stem. Do this by angling the knife so it is nearly parallel to the stem, then carefully slicing your way from toward the bottom of the leaf. Optional: for a softer wrap, microwave the stems for 10 seconds. They can all be stacked on top of each other in the microwave. OR you can steam them for 1 minute.
Step Two:
Arrange the veggies on the leaf, keeping them towards the bottom third of the leaf and in the center.
Step Three:
Fold both sides of the collard leaf inwards, over the top of the veggies.
Step Four:
Roll from the bottom of the leaf upwards and away from you, and over the veggies – like a burrito.
Step Five:
Continue to roll until the wrap is complete!
If you choose to keep the leaf raw, you may need a toothpick to keep the wrap from un-rolling.
The best thing about a rainbow collard wrap, is that you can choose any fruits/veggies you like to add in. In addition to the veggies in the recipe for these vegan Collard Wraps with sweet and spicy cauliflower, here are some more flavorful add-ins to mix it up:
- Tropical fruit, like mango, papaya, or pineapple
- Rice noodles
- Extra greens (you can never have too many greens!)
- Jicama
- Citrus, like tangerines or grapefruit
- Avocado
- Almond butter or tahini
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I hope you enjoy these sweet & spicy plant based rainbow wraps! I love to dip them in extra sauce that I drizzled on the cauliflower, so good! For even more tasty recipes, check out my cookbooks.
You can treat this recipe as a healthy plant based meal prep for a few days to help lose weight or just to get more veggies into your diet. Either way, these vegan collard wraps are delicious and you will enjoy eating them =]
Want more veggie-full recipes? Try these next:
Sweet and Spicy Cauliflower Collard Wraps
- Total Time: 35 minutes
- Yield: 4 wraps 1x
Description
These vegan collard wraps will make you want to eat your veggies! Stuffed with sweet and spicy cauliflower, sweet potato, and crunchy veggies for a deliciously healthy plant based lunch or dinner.
Ingredients
For the Sweet and Spicy Cauliflower
- 1/2 head cauliflower, cut into florets
- 1 TBSP vegan buffalo sauce (or any hot sauce)
- 1 TBSP low sodium soy sauce or tamari
- 1-2 tsp maple syrup or agave syrup
- 1/4 tsp liquid smoke (optional)
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
For the Wrap
- 2 cups chopped and peeled sweet potato
- 1/2 cucumber, sliced thin
- 1/2 carrot, sliced thin
- 3/4 cup shredded cabbage
- 4 collard leaves, stems trimmed
Instructions
- Preheat the oven to 425 degrees Fahrenheit.
- In a large bowl, combine the buffalo sauce, soy sauce, maple syrup, liquid smoke, paprika, and garlic powder. Whisk well and add the cauliflower to the bowl. Mix until coated.
- Place the cauliflower on a baking sheet lined with a silicone baking mat or baking paper and bake for 20-25 minutes, or until tender. Set aside.
- Meanwhile, add 2 inches of water to the bottom of a steam pot with the sweet potato on top and cook for 10-15 minutes, or until soft. Then, transfer to a bowl and mash with a fork. While the sweet potato cooks, slice the veggies.
- Use the steam pot from the sweet potato and lightly steam each collard leaf for 30-60 seconds, until slightly softened.
- Lay the softened collard leaves on a cutting board and carefully slice or peel off the stem parallel to the cutting board (see above for photo instructions).
- To assemble each wrap, spoon mashed sweet potato on the bottom third of each collard leaf, leaving some space on each side. Then lay the sliced veggies and sweet and spicy cauliflower on top of it (see above for photo instructions).
- Fold the sides inward, over the filling, and roll from the bottom to the top (like a burrito) until you have a complete wrap.
- Enjoy immediately, or store as a meal prep in the fridge for one week.
- Prep Time: 15
- Cook Time: 20
