Sweet Potato, Kale + Quinoa Spring Rolls

This winter-inspired spring is far from traditional, but that's okay because it's filled with nutritious ingredients. In fact, the only thing remotely traditional about them is that we do actually use of rice paper, but even then I opted for the healthier brown rice version to boost nutrition even more.

Course Appetizer, Main Course, Side Dish

Cuisine Asian, Chinese

Keyword kale, spring rolls, sweet potato

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Servings servings

Calories 408kcal

Author Alyssa

Ingredients

1 medium sweet potato diced
2 teaspoons coconut oil
2 cups kale
1/4 cup cooked quinoa
4 brown rice paper wraps or regular rice papers
Salt + pepper to taste

for the dressing:

3 tablespoons tahini
3 teaspoons lemon juice
1 1/2 teaspoons wheat-free tamari
1 teaspoon miso paste
1 small clove garlic grated
1/2 teaspoon ground ginger
Water as needed

Instructions

Preheat oven to 400ºF. Toss sweet potatoes with oil and season with salt and pepper. Place on a baking sheet and roast for 20 - 25 minutes until soft and starting to brown.
While sweet potatoes are roasting, toss kale and quinoa with 1 tablespoon of dressing and massage until kale has softened slightly. Set aside.
Using a large bowl of warm water, gently dip 1 rice paper at a time. Once the rice papers are a little soft, place them on a clean surface.
Lay the kale-quinoa mixture on the center of the paper, then top with some sweet potato. Like a burrito, first fold in both sides, then fold the closest edge to you over the filling and tightly roll away from you. Repeat with remaining rice papers.
When ready to serve, slice in half (optional) and dip in the remaining dressing!

Nutrition