Baked Collard wraps served with BBQ sweet potatoes and carrots. Fresh, vegan, and a delightful dinner–and no EVOO:)!

Oh what you can do when you have the right ingredients in your kitchen and farm fresh veggies…plenty leftovers for a fast meal or reinventing for a quick and scrumptious lunch/breakfast!!

Collard green wrap: Fresh large leaves

The fillings for the collard green wraps: onions, garlic, swiss chard, lentils, black beans, diced tomatoes, fresh oregano and thyme, sea salt, and jalapeño infused vinegar

BBQ Carrots and sweet potatoes: Farm fresh carrots, sweet potatoes, fresh rosemary, molasses, mexican chili powder, sriracha, smoked paprika, smoked sea salt, and a splash of white wine


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