Main image of Rainbow Veggie Rolls

Rainbow Veggie Rolls

30 min

Meal

Appetizer

10 ingredients or less

Load these rolls up with lots of vibrant veggies: crisp red pepper, cool cucumber, velvety avocado, and sweet mango. It's a versatile recipe, so feel free to swap out ingredients for veggies you've got in the fridge. Dunk the rolls into a bit of delicious soy sauce, and enjoy!

rolls

Total

30 min

Prep

15 min

Cook

15 min

Free from

Soy symbol

soy

Peanut symbol

peanut

Treenut symbol

tree nut

Sesame symbol

sesame

Gluten symbol

gluten

Ingredients

  • 1
    sweet potato, peeled, cut into ½ cm sticks
  • 6
    nori seaweed sheets
  • 3 cups (522 g)
  • 1
    avocado, sliced
  • 1
    mango, sliced
  • ½
    cucumber, seeds removed, thinly sliced
  • 1
    red bell pepper, thinly sliced

Serves well with

Buy ingredients on AmazonFresh  

Make your own

Directions

Click:

  1. Preheat the oven to 350°F (180°C).
  2. Lay the sweet potato strips on a parchment-lined baking tray and roast on the middle rack of the oven for 10 - 15 minutes, flipping halfway, until cooked through. Remove from oven and let cool, before cutting into strips.
  3. Now you're ready to roll! Place a sheet of nori, rough side up, on your rolling mat and spoon on about ½ cup of cooled rice.
  4. Gently spread out the rice with a spoon or your fingers. The rice should cover the sheet, but you should still be able to see some of the seaweed below the rice. Leave about 1 inch of space at the top of your sheet. Tip: if you are finding the rice sticks to the spoon or your fingers, wet your fingers with some water.
  5. Place your vegetables in a line, about ½ inch (1 cm) above the bottom of your roll.
  6. Using your fingers to hold the fillings in place, pull up on the mat to gently roll the sushi into a firm cylinder.
  7. Cut into pieces of your desired size, and enjoy! Tip, to keep the knife from sticking to the roll as you cut, lightly coat the knife in vegetable or sesame oil.

Storage

  • Best if enjoyed right away, but can be stored in an airtight container in the fridge for up to a day.
  • Tips for storing: leave in a complete roll and cut when ready to eat. This prevents the sushi from drying out.
  • If you have already cut your rolls: line an airtight container with a piece of moist paper towel, or a small, thin tea towel. Place your pieces on top, and wrap the cloth edges over the rolls. The moisture from the liner will keep your cut pieces chewy for at least a day.

Plate method

The Plate Method is a visual tool that helps us ensure our dietary needs are on track. Touch the image below to see how this recipe measures up.

Grains 33%

cooked sushi rice

Proteins 0%
Fruits & Veggies 67%

sweet potato

nori seaweed sheet

avocado

mango

cucumber

red bell pepper

Calcium
No significant sources of calcium
Fat

avocado

Nutrition info

We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.

Show nutrition info  

Watch it step-by-step!

More for the eyes

image of image of image of

Discussion & Rating

Rate this post