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Kimchi Sweet Potato Collard Wraps with Roasty Mushrooms & Spicy Cashew Dip
2 or 4 Serving Dinner

Kimchi Sweet Potato Collard Wraps

with Roasty Mushrooms & Spicy Cashew Dip

Tags: Gluten-Free <600 Calories Soy-Free
SERVINGS
PREP & COOK TIME
35 min
CALORIES
390
FAT
15g
CARBOHYDRATES
56g
PROTEIN
14g

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INGREDIENTS

  1. 2 sweet potatoes, each cut into 6 wedges
  2. 4 garlic cloves, minced
  3. 4 oz cremini mushrooms, quartered
  4. 6 oz collard greens, stems trimmed
  5. 1 tbsp gochujang
  6. ½ cup cashews, soaked in ⅓ cup warm water
  7. 1 oz rice vinegar
  8. ½ tbsp agave
  9. 2.8 oz vegan cabbage kimchi, roughly chopped
  10. 1 cucumber, cut into 2-inch sticks
  11. 2 tbsp + 2 tsp vegetable oil*
  12. Salt and pepper*
  13. *Not included
  14. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  15. For full ingredient list, see Nutrition.
Allergens: tree nut (cashew)
Tools: Blender, Large nonstick skillet, Baking sheet
SERVINGS
PREP & COOK TIME
35 min
CALORIES
390
FAT
15g
CARBOHYDRATES
56g
PROTEIN
14g

Get Recipes Delivered

INSTRUCTIONS

1
Roast the sweet potatoes and mushrooms

Preheat the oven to 425°F. Add sweet potato, just half the garlic, 2 tbsp vegetable oil, and a pinch of salt and pepper to a baking sheet, and toss. Roast in the oven for 15 minutes. Remove from the oven and move sweet potatoes to one side of the baking sheet. Add mushrooms, 2 tsp vegetable oil, and a pinch of salt and pepper to the other side of the baking sheet, and toss. Roast until sweet potatoes and mushrooms are tender and golden brown, another 10 to 12 minutes. (4-serving meal: use 4 tbsp vegetable oil, 4 tsp vegetable oil)

2
Blanch the collard greens

Bring a large skillet with 2 inches salted water to a boil for the collard greens. Once the water is boiling, add the collard green leaves, and press to submerge. Cook until bright green and pliable, 1 to 2 minutes. Drain greens, rinse with cold water, and pat dry.

3
Make the spicy cashew dip

Add remaining garlic, gochujang, cashews and soaking water, rice vinegar, and agave to a blender. Blend until smooth, scraping down the sides of the blender as necessary. Taste, and add salt and pepper as necessary.

4
Make the cucumber kimchi

Add kimchi and cucumber to a small bowl and toss to combine.

5
Build the wraps

Place 1 collard green leaf (or 2 if they’re small, allowing them to overlap) on a clean surface. Top with sweet potatoes, mushrooms, and cucumber kimchi. Roll, pressing to seal the wrap. Cut the roll in half. Repeat for the second roll. TIP: Don’t overstuff the wraps, as they will be difficult to roll.

6
Serve

Divide the kimchi sweet potato collard wraps between plates. Serve any remaining spicy cashew dip, sweet potatoes, or cucumber kimchi on the side. Tuck in!

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