1 medium-large size sweet potato, cut into about 1/2-inch thick by 3-inch long matchsticks (skin on or off)

To prepare collard greens, de-stem the leaves, by shaving down the stem, rather than cutting it off Bring a large pot of salted water to boil, with one tablespoon of apple cider vinegar. Place collard leaves in the boiling water and cook for 30 seconds, and then transfer into ice-cold water for 10 minutes. Drain and dry on a paper towel

To prepare the veggies, preheat oven to 400 F and line a baking pan with parchment paper Place veggies in a bowl, add olive oil and seasoning. Toss until veggies are coated. Place on a prepared baking sheet and bake for 10 - 12 minutes or until sweet potatoes are cooked

To prepare the cashew spread, place cashew spread ingredients into a food processor or high-speed blender and process until thick paste forms. Add a little water if needed to desired consistency

To prepare the wraps, place collard leaves on a flat surface, add ¼ of the cashew spread and ¼ of the veggies on the bottom center of the leaf and wrap like a burrito. Add a little cashew spread on the end of the leaf to hold it all together