Name: Quinoa Sweet Potato Sushi
Cook time: 20 min
Total time: 20 min
Ingredients: 1 large sweet potato, peeled and sliced length-wise into batons; 2 tbsp olive oil; 1 cup quinoa, rinsed; 1 avocado, pitted and sliced lengthwise; 1 cup baby spinach, packed; 1 cup sprouts or micro greens; 4 nori papers; 2 tbsp almond butter; 2 tbsp tahini; 2 tbsp miso paste; 2 tbsp lemon juice; Several tablespoon of water to thin; Tamari or good soy sauce, for dipping

1 large sweet potato, peeled and sliced length-wise into batons

2 tbsp olive oil

Salt

1 cup quinoa, rinsed

1 avocado, pitted and sliced lengthwise

1 cup baby spinach, packed

1 cup sprouts or micro greens

4 nori papers

For the Miso Dressing

2 tbsp almond butter

2 tbsp tahini

2 tbsp miso paste

2 tbsp lemon juice

Several tablespoon of water to thin

Tamari or good soy sauce, for dipping

Preheat oven to 375ºF. Line a baking tray with parchment paper. Arrange sweet potato batons on prepared tray. Drizzle with olive oil and toss with hands to coat. Sprinkle with salt. Bake in the oven until sweet potatoes are tender, about 20 minutes. Remove from oven and set aside.

While the potatoes are roasting, set a small pot with 1 3/4 cups water on the stove. Put a good pinch of salt in. Add rinsed quinoa and set heat to medium. When water begins to boil, reduce heat and cover. Cook until water is evaporated, about 15 minutes (refer to package instructions). Remove quinoa from heat and transfer to a large plate to cool.

In a small bowl, stir together almond butter, tahini, miso, and lemon juice. Add water by the tablespoon to thin dressing to a spreadable consistency.

When quinoa and sweet potatoes have cooled enough to handle, assemble rolls by laying nori paper on a cutting board with the lines perpendicular to you. Spread dressing over entire nori paper. Sprinkle several tablespoons of quinoa over the nori. Spread evenly. Starting at the end closest to you, place 3 to 4 sweet potatoes in a row that covers the width of the nori. Top with a couple of slices of avocado. Add a small handful of spinach leaves and top with sprouts. Don’t put too much of any particular ingredient or else you will have difficulty rolling. Using gentle pressure and a firm two-handed grip, carefully roll away from you until you reach the end of the opposite side of the nori. Let sit while you complete the other rolls. When all the rolls are done, use a very sharp knife to cut rolls into 6 to 8 pieces.