Zingy Sweet Potato Bites with Collard Greens

Last week the whole family went out to the lake for a long swim. The water has been beautiful and smooth, and it was so much fun to spend the day training, playing, and soaking up the sunshine. When we got back to the house around 3 p.m., we were starving. We had plans for dinner, so we needed something delicious and healthy that would get us through the afternoon without ruining appetites. This recipe was the perfect fix! There are just 4 ingredients, and it's simple, fast, and energy packed without being high calorie. Plus, it's so tasty! We have a variety of palates in our family, and everyone was satisfied by these flavor-packed little rolls. 

Ingredients

• Organic Hummus
• Sweet Potato (as many as you'd like, but at least one)
• Collard Greens, Raw, Organic
• Prepared Horse Radish

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I love this brand of horseradish. It's fresh ground, free of preservatives and gluten. I also find that this one has the perfect amount of spice/flavor for my family. So, if you're looking for a recommendation, try this brand! But otherwise, whatever you can find in the fridge will do just fine. 

Directions

• Start off by microwaving your sweet potatoes. Give them a quick wash and poke a few holes in the skin before placing these in the microwave. Cook until tender, which will be several minutes for each potato, depending on the size. Somewhere between 5-8 minutes is a good rule of thumb. 
• Once you've microwaved your potato, slice them in half lengthwise, and then cut a long opening across the length of the potato with a butter knife. You'll fill this center (pictured below) with horseradish to your preference.
•  Next, grab your collard greens and give them a rinse. Once they're clean, place a large, single leaf into the microwave for about 15-30 seconds. The greens will turn bright green and become very flexible. 
• Grab a spoon and spread a thin layer of humus across your greens. 
  
• Place your sweet potato filled with horseradish at the edge of your humus layered greens. Wrap the potato tightly inside your collard greens and tuck the ends. 

• Once you have your sweet potato wrapped in collard greens you can grab a knife and slice the roll into small, circular bites. These treats are so fast, and barley require any dirty dishes.
• Simply repeat this process until you have the number of sweet potato bites your group is ready to eat.
• If you like, you can top these with a little freshly ground sea salt. I do! 

These were such a hit, we'll definitely be making them again! They're a little bit like vegetarian sushi, and they're a whole lot of delicious. Do you have your own healthy snack recipes? Let me know some of your time honored favorites - from one kitchen to another!