Southwestern Roasted Butternut Squash, Black Bean, and Collards Wrap
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Do you guys experience major swings and shifts in your eating habits every few months or years? I definitely do and it's resulted in me having tried basically every food trend there is. I was a "normal" eater for a long time, and then I turned 16 and moody (which may also be the name of my upcoming memoir) and started eating pescetarian, then vegetarian, then vegan by the time I was 18. I jumped out of veganism straight into eating almost entirely grain free,and lots and lots of meat, because I was honestly really craving it. So I had a meat fest. It happens. I slowly let go of monitoring what I was eating, mostly for my mental health, and so now, as documented by this blog, I'm open to eating just about anything. Lately though, I've been craving the bounty of greens I used to consume, and the huge salads and roasted veggie bowls and quinoa I'd eat by the pound when I was leaning towards a more plant-based diet. I've been craving yogurt sauces, and dressings made of avocado, and sesame, and liquid aminos, and kale. So much kale.
So, that's what I've been eating. I even started making little burritos out of collard greens instead of tortillas, and stuffing them with fresh veggies and they are so so so good. So good. You can get that recipe right over hereeee. Oh, and I've started my hot yoga practice again (!!!). Literally what the fuck is going on I'm on some kind of legit health kick and now you guys will get to watch as I gorge on farmers market produce for a few months and then inevitably dive into a tub of Little Debby snack cakes while whispering "this is my life - these are my choices," over and over again.
Anyhow - part of this health kick has been rediscovering the joy of wraps. You can basically wrap anything! This wrap combines the hearty, slightly sweet beauty of roasted butternut squash with a black bean salsa (lol I used canned black beans OK) and fresh collards. It gets topped off with a little Southwest yogurt sauce and oh I also shoved some alfalfa sprouts in it, too! You can find the full recipe below, have an amazing week, cuties!
Southwestern Squash, Black Bean, and Collards Wrap
prep time 10 minutes // cook time 1 hour // makes 4 wraps
- 1 medium butternut squash
- 1 cup canned, strained black beans
- 3 large collard greens leaves, stems removed, and sliced into extremely thin strips to resemble shredded lettuce
- 2 shallots, minced
- 1/2 clove garlic, minced
- 1 handful fresh cilantro, chopped.
- 2 T olive oil, separated
- 1/2 cup full fat plain yogurt
- 2 T red wine vinegar, divided
- 1/2 T honey
- 1 t cumin
- 1/8 t cayenne pepper
- 1/2 t paprika
- Salt and pepper
- 4 whole grain sprouted wraps (or wrapper of your choice)
- 3 radishes, sliced extremely thin
- 1 small Serrano pepper, sliced into rounds (optional - def makes this spicy as hell)
- Preheat your oven to 375 degrees and line a roasting pan with parchment paper.
- Use a sharp knife to cut the butternut squash, lengthwise, into four quarters. Place the squash onto the prepared roasting pan and drizzle with 1 tablespoon olive oil, and give a sprinkle of salt and pepper. Roast for 45 minutes to one hour, until tender enough to be easily pierced with a fork. Remove from oven and set aside to cool completely. Once cool, use a paring knife to remove the outer skin and seeds, and cut the squash into spears, like a dill pickle!
- In a medium mixing bowl, whisk together one tablespoon red wine vinegar, honey, shallots, and garlic. Toss in the black beans and half of the cilantro, reserving the other half for garnish. Set aside.
- In a small bowl whisk together one tablespoon of olive oil, remaining red wine vinegar, yogurt, cayenne pepper, paprika, cumin, and salt and pepper to taste. Set aside.
- Assemble wraps by placing the wrapper flat on a clean surface. Place two spears of the squash in the center of the wrap, followed by the black beans and yogurt sauce. Top with shredded collard greens, radishes, and Serrano peppers.
