Autumn Harvest Collard Green Rolls
Collard greens are a staple in Southern cuisine and are often associated with soul food.
This is vegan and gluten free recipe. Dish can be prepared in 60 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 15.
Autumn Harvest Collard Green Rolls
Ingredients
Instructions
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Preheat the oven to 400°F (200°C).
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Cook the quinoa according to package instructions and set aside.
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Peel and dice the sweet potatoes, then dice the red bell pepper and red onion.
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In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the sweet potatoes and cook until tender, about 10 minutes.
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Add the red bell pepper, red onion, and garlic cloves to the skillet. Cook for another 5 minutes.
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In a large bowl, combine the cooked quinoa, chickpeas, dried cranberries, pecans, cooked vegetables, balsamic vinegar, Dijon mustard, maple syrup, salt, and black pepper. Mix well.
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Remove the stems from the collard green leaves and blanch them in boiling water for 1-2 minutes. Drain and set aside.
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Lay a collard green leaf flat on a cutting board. Spoon the quinoa mixture onto the center of the leaf and roll it up tightly.
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Place the rolls in a baking dish, seam side down. Drizzle with the remaining olive oil.
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Bake in the preheated oven for 15-20 minutes, until the collard green leaves are tender.
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Let the rolls rest for 10 minutes before serving.
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Serve the Autumn Harvest Collard Green Rolls as a main course or appetizer.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 30g10%
- Sugars 6g
- Protein 8g16%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
