1large golden beetpeeled and spiralized with blade C
Olive oil cooking spray
Salt and pepper
2large collard leavesthick center stems removed as much as possible
Preheat oven to 400°F. Line a baking sheet with parchment paper. Spread the beet noodles in an even layer and lightly coat with olive oil cooking spray. Season with salt and pepper. Roast for 10 minutes or until softened, tossing halfway through.
Lay the collard leaves on a clean, dry surface. Spread the center of each with about half the hummus, leaving a 1- to 1 ½-inch border.
Divide the beet noodles between the leaves, atop the hummus. Add 2 slices of avocado to each leaf, then top with alfalfa sprouts. Fold the sides in and roll the leaves up like a burrito. Slice each in half, and secure with toothpicks before serving.