Preheat oven to 400°F.
On a baking sheet, spread the beets and sweet potato in an even layer and lightly coat with avocado oil, sea salt and pepper.
Roast for 10-15 minutes or until done, tossing halfway through. Cook them until firm, not letting them get too soft.
Lay the collard leaves on a clean, dry surface.
Spread the center of each collard leaf with about half the hummus.
Divide the beet and sweet potato between the leaves, on top of the hummus.
Divide the avocado and add to each leaf.
Then top it off with cherry tomatoes.
Fold the sides in and roll the leaves up like a burrito.
Slice each wrap in half.
Optional: You can secure the wrap with toothpicks.
Enjoy!