Go Back Email Link
+ servings
Sweet Potato + Kale Quinoa Spring Rolls -- a seasonal spin on a delicious gluten-free meal (they make great leftovers too!)

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 2 servings
Calories 408kcal
Author Alyssa


for the dressing:


  • 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!


Calories: 408kcal | Carbohydrates: 53g | Protein: 13g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 3mg | Sodium: 797mg | Potassium: 722mg | Fiber: 4g | Sugar: 3g | Vitamin A: 15915IU | Vitamin C: 86.3mg | Calcium: 170mg | Iron: 4.2mg