Preheat oven to 375°F Line a baking sheet with parchment paper or a baking mat.

In a bowl, toss sweet potatoes with olive oil, cumin, salt, and ground pepper.

Spread on a baking sheet so the slices are not touching and bake for 15-20 minutes until soft but slightly crispy on the corners.

 

Over medium-high heat, bring a large pot of water to a rolling boil.  Set out a large bowl of ice water and place a strainer in the sink.

Lay one collard green leaf out flat on a cutting board with the view side up. Cut off the stem at the base of the broad part of the leaf. Holding the knife flat to the leaf, slice off the bulbous part of the stem so that it lays flat. Repeat with remaining leaves.

Once the water becomes a rolling boil, remove from the heat, then add collard leaf, and blanche for 15 seconds. Dump water and collard leaves in the strainer, then collard leaves to ice water and leaves until greens are cooled. Drain and dry leaves.

In a bowl, mix together quinoa, black beans, tahini, lemon juice and zest,  salt, ground pepper, and olive oil. 

Lay one blanched collard leaf on a work surface. Place ⅓ – ½ cup  (depending on size of the leaf) of quinoa mixture along the center vein of the leaf. Place 2-3 pieces each of red pepper and sweet potato along the quinoa mixture. 

Fold the base end and tip of the collard leaf over the mixture. Fold over one side and roll towards the other edge.

Repeat with remaining filling and leaves.

Best served fresh!