Preheat the oven to 400°F and line a large baking sheet with parchment paper. Spread the sweet potato cubes onto the parchment paper and toss with the olive oil, chili powder and generous pinches of salt and pepper. Roast for 25-35 minutes, or until the sweet potatoes are tender and nicely browned.
Make the corn salsa: In a medium bowl, mix together the corn, tomatoes, onion, garlic, lime juice, olive oil and a few generous pinches of salt. Chill until ready to use.
Make the chipotle yogurt: In a small bowl, mix together the Greek yogurt, chipotle paste, lime juice, olive oil and a pinch of salt. Chill until ready to use. (Note: if you’re using a canned chipotle pepper, you will have to blend this sauce together in a food processor).
Make the onions & peppers: Heat the 1 teaspoon of olive oil in a medium skillet over medium heat. Add the onion and a few pinches of salt and pepper and cook until it begins to soften, about 2 minutes. Add the peppers and continue to cook until lightly browned, about 8 more minutes. Stir in the oregano and lime juice, and then add the garlic. Remove from the heat and set aside.
In a deep skillet, bring 1 to 2 inches of water to a boil. Reduce the heat to a simmer and, one at a time, dip each collard green leaf in the water until just softened, about 10 to 20 seconds, or until bright green. Set on towels to dry.
Assemble the burritos: Trim the thick part of the stem from the collard leaves. Fill each burrito with some of the sweet potatoes, brown rice, black beans, and onions & peppers. Add a dollop of corn salsa and chipotle yogurt and wrap like a burrito (see photos). Serve with any extra sauce on the side.
*Note: you can add more chipotle depending on the level of spice that you like.
Recipe by Love and Lemons at https://www.loveandlemons.com/sweet-potato-collard-green-burrito/