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Spicy Pepper, Buckwheat & Lentil Collard Wrap

kept bysixsenses5

3-4 collard green leaves or
3-4 sprouted grain tortillas
Fresh chopped cilantro leaves (optional)
Mixed greens or sprouts (optional, make your own)

Wrap Filling
1/2 cup dry, hulled buckwheat groats
1/2 cup dry quinoa
1/2 cup dry lentils
1/2 cup dry chickpeas
1 red pepper, seeded, ribs removed and diced
1 small yellow onion, diced (here’s a tip)
1 tsp cold-pressed, virgin coconut oil
4-5 cloves garlic, minced
1 sweet potato, peeled and diced
1/4 tsp fine ground sea salt
Fresh ground black pepper to taste

Spicy Pepper Sauce
1 tbsp fresh lemon juice (here’s a tip)
1/2 tsp fine ground sea salt
1/4 tsp fresh ground black pepper
1 dried ají pepper*, seeds removed
1 dried chipotle pepper*, seeds removed
1/2 cup pure water

*You can substitute only ají or only chipotle peppers. Use extra ají peppers for Canary Bean, Beluga Lentil and Kale Bowl and extra chipotle peppers for Red Quinoa Tacos with Ancho Chipotle Sauce.



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