Tempeh and Sweet Potato Collard Wraps
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Published Jun 27, 2012, Updated Sep 13, 2021
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Delicious tempeh collard wraps with hummus, slices of baked sweet potato, green pepper, red onion and cranberries.
Lately I’ve been making a lot of repeat meals — including collard wraps, which I’ve literally been having for lunch every day. It all started with the bean burger collard wraps and now I’m officially hooked on them. I’ve been making a version with mango and tempeh, but I’ve also been experimenting with recipes of my own. They’re so easy and versatile, you can make so many different combinations.
The idea for yesterday’s creation was inspired by this turkey sandwich with sweet potato. Sweet potato isn’t an ingredient you see in sandwiches or wraps often, but I personally love it! For this wrap, I put two very different flavors and textures together, that of tempeh and baked sweet potato, and surprisingly it turned out to be fabulous. Definitely one of my best collard wraps yet!
What to Pair With This Wrap
This wrap pairs perfectly with soup, salad, crackers or chips for a full meal. Here are some recipe ideas:
- Baked Sweet Potato Chips
- Easy Baked Kale Chips
- Slow Cooker Minestrone Soup
- Garlicky Kale Salad (Inspired by Whole Foods)
More Tempeh Recipes
- Marinated Tempeh
- Tempeh Bolognese Sauce
- Tempeh Stir-Fry
- Tempeh Veggie Burger
- Maple Balsamic Tempeh Bowls
- Garlic Teriyaki Tempeh and Broccoli
- Sweet and Sour Tempeh
- Curried Tempeh Salad
Tempeh and Sweet Potato Collard Wraps
Ingredients
- 2 collard green leaves, washed and dried
- 6 oz tempeh, chopped into ¼ inch slices
- 2-3 Tablespoons hummus
- 1 small baked sweet potato, sliced into 1/4 inch slices
- ½ green bell pepper, sliced
- ⅛ red onion, chopped
- ⅛ cup dried cranberries
- pinch of ground pepper and sea salt, optional
Instructions
- De-stem your collard leaves. I use a paring knife to shave down the stem rather than cutting it out completely.
- Heat non-stick skillet on medium heat and place tempeh slices onto pan. Let cook on each side for 3-4 minutes, or until it’s starting to brown a little. You don’t really have to cook tempeh as it’s safe to eat straight from the package but I like to warm it up a bit.
- Place the collard leaves on a flat surface, spread 1.5 Tablespoons of hummus near the top/middle of each leaf, fill each leaf with half of the remaining ingredients and wrap up like a burrito.
- Cut each wrap in half and enjoy.
Notes
- Your sweet potato needs to be baked beforehand and cool enough to slice into chunks. Follow my baked sweet potato instructions for how to bake it.
- I haven’t had any trouble wrapping these, however if your collards seem hard to wrap you can steam them for 20-30 seconds by laying them on the same pan you use to heat the tempeh while it’s warm.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Tempeh & sweet potato is one of my favorite sandwich combos ever, but I’ve never tried them in a collard wrap! Since I have an abundance of summer spinach from this week’s CSA delivery, I might have to give this guy a try tonight.
I love new ways to use tempeh – and sweet potatoes make almost anything better! 🙂
Looks delicious! I hear ya on having no time while planning a wedding, I just may be slacking more on the wedding planning and not so much on the blog – bad bad bad.
Gosh! What’s going to be hard is picking a recipe to review! All of yours have been fantastic. I’ll email you the next one I make. Thanks for providing so many great ones! I love the idea of posting others’ reviews.
Love recipes like this! One of my favorite restaurants in Charlotte has a collard wrap. It’s a raw and vegan place, and they soak their greens in water before making the wraps to make them more pliable and easier to chew. So tasty!
I’ve heard of lettuce wraps, but not collard wraps! Sounds like a great idea–I must try this soon!
yum!! those wraps look amazing! i love sweet potato!
That looks like the healthiest meal ever. Just the freshness of the leaves makes it look perfect.
Brittany you have done it again! You’re blog makes me drool every time I visit it! This looks soooo delicious! I love your recipes so much!
What a creative wrap idea! I love it! There are so many delicious looking fiber-rich ingredients in there and it just looks so colorful! And I’ve never thought of adding sweet potatoes to my wrap – will definitely need to give that a try!
seriously, thank you SO much for this. i am no longer afraid of the tempeh and i’ll go get some this week! YUM!
You’re welcome! Enjoy experimenting with tempeh. 🙂
these look wonderful sweetheart!!!!! I have made them before, but without tempeh! I will have to add tempeh in next time!!!! 🙂
these look delicious! I have tempeh in my fridge and was in need of a recipe to switch things up 🙂
Niiiice I have everything needed! except for the collard haha. I once made something by wrapping it around other ingredients, and indeed it was tough to keep it all together! But yours looks neat and perfect.
Good to know! I have had Ellwood’s sweet and sour tempeh a couple of times, and I love it, but I never knew what it was or how to cook it myself. I am always looking for vegetarian meals that are high in protein, so I will definitely try your suggestions. Also-you inspired my dinner tonight…I made my own collard wrap with a baked sweet potato on the side!
I love the sweet and sour tempeh from Ellwoods too. I need to try to recreate it at home. Hope you enjoyed your collard wrap! 🙂
Collard wraps are delicious! Love the flavor combo in this one.
Mmm, just made this today (although I use two collards for one wrap — less mess, more greens), and it was AWESOME. Left off the cranberries but other than that exactly the same.
Woo-hoo! So glad you liked it Jenny.