Warm, hearty potatoes & quinoa wrapped in large collard greens make a filling and nutritious meal, perfect for lunch or dinner. This recipe combines the creamy richness of Brazil nut cream with the satisfying textures of potatoes and quinoa.
Packed with healthy fats, vitamin E, fiber, and vitamin C, it’s a meal that supports strong bones and vibrant health. These wraps are not only delicious but also versatile enough for individual assembly, making them a fun and interactive dish for all.
Pair them with a cleansing beet soup for a complete and balanced vegan meal!
How to Make Potato-Quinoa Wraps with Brazil Nut Cream
- Yield: 6 wraps
- Prep Time: 20 minutes
- Cook Time: 40 minutes
Ingredients
- 3 pounds golden potatoes
- 2 tablespoons olive oil
- 1 teaspoon Celtic sea salt
- 2 cups red, yellow, or tricolor quinoa
- 6 cups filtered water
- 6 large collard green leaves
- 2 cups fresh sunflower sprouts
- 1 batch Brazil Nut Tomatillo Cream (see recipe, or use your favorite creamy substitute)
- Fermented Probiotic Kraut (store-bought or farmers’ market variety)
Instructions
- Preheat your oven to 375°F.
- Dice the potatoes, keeping the skins on for added nutrition. Arrange them in a single layer on a baking tray. Drizzle with olive oil and sprinkle with salt. Roast until tender and slightly crispy, about 30 minutes.
- In a medium saucepan, bring 4 cups of water to a boil. Add the quinoa, reduce the heat to medium, and cover. Let it simmer until the liquid is absorbed and the quinoa opens up.
- Once the potatoes are cooked, transfer them to a large saucepan and gently fold in the Brazil Nut Tomatillo Cream.
- Bring the remaining filtered water to a boil in a medium pan. Using tongs, quickly blanch each collard green leaf for about 1 minute. The leaves will brighten in color and become tender. Remove and pat them dry with a paper towel.
- Use a knife to carefully cut down the thick center vein of each collard leaf, making them easier to fold.
- Lay one collard leaf flat on a serving plate. Spoon a portion of quinoa onto the center, followed by a generous scoop of the potato-nut cream mixture. Garnish with sunflower sprouts and a spoonful of kraut. Fold the bottom of the leaf up and tuck in the sides to form a neat pouch. Repeat with the remaining leaves.
Tips & Substitutions
- Potato Variety: Golden potatoes are ideal, but you can substitute with sweet potatoes for a slightly sweeter flavor profile.
- Nut Cream Alternatives: If you don’t have Brazil nuts, cashew cream or tahini mixed with lemon juice and garlic makes an excellent substitute.
- Storage: These wraps are best enjoyed fresh, but you can refrigerate the potato-quinoa mixture and assemble wraps as needed. Blanched collard leaves will keep in the fridge for up to 2 days.
- Customization: Add a pinch of smoked paprika or chili flakes to the potatoes for extra flavor. You can also swap sunflower sprouts with microgreens or fresh herbs for variety.
This vegan recipe is a delightful combination of textures and flavors, with every element thoughtfully curated to provide a wholesome and delicious experience.
Whether you’re meal-prepping for the week or hosting a dinner party, these wraps will impress with their simplicity and nutritional power.
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Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.