Collard Wraps with Quinoa and Sweet Potato

1. Preheat oven to 375°F/190 C.
2. Slice the sweet potato into ½” slices, then cut each slice into ½" strips. Toss with 1 tablespoon of the oil, 1 teaspoon of the cumin and salt and pepper.
3. Spread onto a baking sheet in a single layer and bake for 15 minutes or until cooked.
4. Cook the quinoa according to package instructions. Drain, rinse under cold water and add to a mixing bowl with the beans, tahini, lemon zest and juice and remaining oil and cumin. Toss to combine.
5. Bring a large pan of water to the boil. Prepare a large bowl of iced water.
6. Wash the leaves well, then trim each leaf across the broad part of the base. Hold the knife flat to the leaf, then run down gently to slice off the bulbous part of the stem so it lays flat.
7. Place the prepared leaves into the boiling water for 15 seconds to balance, then remove and place into the iced water until cool. Drain.
8. Slice the bell pepper into ½ inch strips.

To assemble

1. Lay a prepared leaf on the worktop and add 2-3 tablespoons of the quinoa mixture along the centre. Add a few pieces each of pepper and sweet potato.
2. Fold two opposite edges into the middle over the filling, then fold a third side over. Roll towards the final edge to form a little wrap parcel, keep the seam on the bottom to keep them closed. Repeat with the remaining leaves and fillings.