For the wrap:
- fresh collards, remove rough stem and wash
- 1 medium sized carrot, julienned
- 1 mango, julienned
- 1 cup purple cabbage, finely chopped
- 1 red pepper, julienned
For the Ground Round:
- 1 packaged ground round
- 2 inch knob of grated ginger
- 1/4 cup fresh mint, finely chopped
- 1/4 cup fresh basil, finely chopped
- 3 tbsp. tamari
- juice of one lime
- 1 tsp chili flakes
- 1 tsp black garlic
- 1 tsp onion powder
- 1 tsp paprika
- 1/4 tsp cayenne pepper
- season to taste
For the peanut sauce:
- 1/4 cup peanut butter
- 2 tbsp. spicy sesame oil
- juice of half a lime juice
- 2 tbsp. water
- 2 tbsp. tamari
- 1 inch knob of ginger, grated
- 2 cloves of garlic, grated
- 1 tbsp. sambal chili paste
For the peanut sauce, simply add all your ingredients into a jar and shake till well combined. You may need to use a fork to stir to smoothen the peanut butter. Set into the fridge.
For the ground round mix, another easy one, just add all your ingredients into a large bowl and stir till well combined. Set aside for 30 minutes before serving.
Prep your veggies and create an assembly line on your countertop, start with your collards, veg of choice, ground round mixture and top with sauce. Watch the video for full effect but should basically be enjoyed like a big wrap! Alternatively, you can place your veg, sauce and ground mixture on the table and assemble there, just depends on how many you think you and your family will be having.
I love eating this meal with a salad, some grains or crispy fries, because balance!
The peanut sauce lasts for up to 5 days in a tight sealed container in the fridge.
The ground round mixture will last up to 3-4 days in the fridge in a tight sealed container.
Store veggies and collards in a damp container for longer lasting crispness!
If you do not have ground round then use a cook french lentil and pulsed walnut mixture. A 1:1 ratio will work perfectly!
Keywords: Meal Prep, plant based, raw, salad rolls, vegan, vegetable recipe