Last night was Raquel’s (one my best friends) group birthday celebrations. I was so excited to hang out with my friends after a looong day of off-and-on studying. Does anyone else have outfit issues? I feel like I always change my outfit last minute. My outfit started out like this:
Then it changed into this:
Girl problems. Anywho, it was a nice evening with everyone! Since it was a “group” night, Matty came along, which was fabulous. Two nights in a row of being with my man? I approve!
Breakfast
This morning, I woke up to take my MNT exam, which went okay, then headed off to church. When I got home, my tummy was screaming at me for something to eat!
Mmm – kashi with almond milk and strawberries and a huge, lovely mug of coffee. I was a total zombie this morning so extra coffee was my drug of choice. 
Lunch
I plugged away at some work until it was time for lunch! On the menu was a smoky tofu scramble. I’ve been craving one all week!
Instead of spinach, I used a combination of collard greens and kale. I used extra greens today to make up for the wine consumption last night. It’s all about balance, right?
Black Bean Sweet Potato & Quinoa Collard Wraps
Yesterday, while taking a break from my studies, I decided I would “free my brain” and create a new recipe. I wanted it to be a simple and nutritious meal for anyone who is constantly on-the-go like myself. The other day, I was watching this Tone It Up video in which they make tempeh collard wraps and became inspired to re-create my own!
Success! Thanks, K&K!
Black Bean Sweet Potato & Quinoa Collard Wraps
Prep Time: 15 minutes
Cook Time: 30 minutes
Ingredients (Serves 1)
- 1 sweet potato, diced
- 1/2 cup cooked quinoa
- 1/2 cup black beans, drained & rinsed
- 2 large collard leaves
- 1 tsp. cumin
- 4 Tbsp. salsa
- 1 clove of garlic, minced
- 1 tsp. olive oil
Instructions
Place diced sweet potato on baking sheet with minced garlic.
Bake at 415 degrees for 20 – 25 minutes.
While sweet potato is baking, cook quinoa on medium heat as directed.
On a separate burner, heat a non-stick frying pan. Place collard leaves over the frying pan. This will make the collard leaves soft, so they will “wrap” more efficiently. 2 minutes or so should work.
Once sweet potato and quinoa are done cooking, combine in non-stick frying pan with black beans, olive oil, cumin and salsa. Stir on medium heat for 5 minutes.
Place filling into collard leaves, wrap and serve!
The filling is soft, flavorful and simply delicious. The collard wrap adds the perfect crunch to contrast the warm, soft filling. In case you haven’t gotten the hint yet…you should make these. 
Stay lovely,
Heather
yum!!! write up my alley, except i’ve never had collards!!! can you believe it?
Whaaaaat?! You better get on that girl.
those wrap looks absolutely DELICIOUS! can’t wait to try it
Woo hoo! Can’t wait for you to try them!
I adore collard wraps! Loving your blog and your positive attitude!
Thank you, beauty! I’m so lucky to have you as a reader.
HOW FREAKIN CUTE ARE YOU?!
and how freakin close am *I* to being able to be your mom?!
who knew?
Hahahaha. I just adore you, Miz. You are the hottest mom EVER.<3
I love greens, but I have never tried collard greens. Those look amazing
They are pretty sensational, Dena! Definitely give ‘em a go.
I had a rough collard experience a little while ago and haven’t given it a try again, but this one sounds delicious – time to climb back on the horse and give it a try!!
Yes! You must!!! And use peach salsa .;-)
I AM SO DEFINITELY MAKING THESE! Never would have thought of this! Thanks love!
Cute pic of you and Matty xoxo
Yay!!! You have to tell me how they come out.
Yum! These sound delicious! I’m a teenage vegan and lately I’ve been having trouble with my stomach and digestion. I don’t know if it’s school stress or what, but I think it may have something to do with not getting in enough healthy fats. Do you have any tips? I have a handful of nuts a day and then always some dressing on my lunch salad, etc.
Hi Maddy,
There could be a myriad of reasons as to why you’re experiencing digestive issues. Have you visited your doctor lately? I would suggest writing down what you eat every day and then writing down the time of day that you’re experiencing stomach pains. Keep that record for 3 -5 days and send it to me in an email. I can give you a rough estimation of what it might be. I hope that helps you, love! <3
Thank You so much Heather, will do! <3
I made this recipe and LOVED it! Thanks!
http://www.rawlawyer.com/2012/05/black-bean-sweet-potato-quinoa-collard.html
I literally shouted “Yay!” when I saw this comment. Going to check out your post now!
[...] This is one of my favorite protein additions because it contains all of the essential amino acids – these are the building blocks of protein that we need to obtain from our diet. One serving of quinoa is a great source of high quality protein. I like to bump up the protein factor by adding 2 Tbsp. of nutritional yeast and a little coconut oil to make a thick mass of deliciousness. I also like to add quinoa to stir frys and enjoy it in collard wraps. [...]
[...] my favorite high-protein meals: Warm Chickpeas in a Thai Peanut Sauce Creamy Curried Chicken Salad Black Bean Sweet Potato & Quinoa Collard Wraps Baked Tofu & Sweet Potatoes with Curried Hum-Nooch [...]