Collard greens make a nutritious substitute for seaweed in this summer sushi roll-inspired snack!
4 large collard leaves, rib removed and cut in half along the rib
1 cup hummus of your choice
2 cups instant brown rice, microwaved
1 avocado, cut into slices
1 large red bell pepper, cut into thin strips
1 large carrot, cut into thin strips
Lay out the collard halves so the darker green is facing down and spread with hummus.
Layer brown rice (1/4-1/3 cup), avocado, red pepper, and carrot on 1/3 of each leaf.
Roll tightly and eat as a wrap or cut into smaller pieces. Plate and enjoy!
(Original recipe by Alicia Michelson, MPH and 2016 dietetics intern)