- Black Kale Rolls -

If you’ve just switched to a more plant-based diet or want to introduce more meatless meals to your dinner table, try combining a new ingredients with something everybody loves.

These black kale rolls filled with butternut squash and black-eyed peas look exiting, they taste of sweet squash and they are wrapped in one of the most healthy vegetables in the world.

Black Kale Rolls Recipe


  • 1 tbsp coconut oil
  • 2 garlic cloves, peeled and chopped
  • 150g black-eyed peas, pre-soaked if dry
  • 500ml vegetable stock
  • half a butternut squash, chopped
  • 1 tsp thyme
  • 1 tsp rosemary
  • 10 black kale leaves


  1. Heat the coconut oil in a pot on medium heat. Add the garlic and cook for about 2 minutes. Then add the black-eyed peas with the vegetable stock and let simmer for 25 minutes.
  2. Add the squash and cook for another 15 minutes, until both peas and squash are tender and he water is evaporated. It should make a thick, creamy, chunky purée.
  3. Meanwhile steam the kale leaves for 5 minutes.
  4. To make the rolls: put 2 tbsp of butternut filling at the top of a kale leaf and roll it up. Continue to do this with the remaining filling and kale leaves. Put downwards on your plate, drizzle a little olive oil on top, some pepper and salt and serve immediately.
27th Oct, 15