Vegan, gluten-free sushi - and that's just the way I roll! Filling these sticky quinoa sushi rolls with baked sweet potato. A perfect fall/winter, easy to prep, warm & comforting meal idea! These sushi rolls are not only delicious and satisfying but offer a powerful dose of nutrients. Seaweed is one of the most nutrient dense foods in the world - so let's get rolling! Enjoy this feast simple and sweet or get creative and add some of your own topping ideas!
Vegan I Gluten-free
Serves: 4 rolls
Time: 1 hour
Quinoa
1 cup quinoa
2 cups vegetable broth or water
2 tbsp. tamari sauce
1 tbsp. + 1 tsp. maple syrup or honey
1/2 tsp. red miso paste (adjust according to the potency of your miso)
Sweet Potatoes
2 large sweet potatoes, peeled & sliced
1 tbsp. coconut oil
4 nori sheets
Sesame seeds
Sweet Glaze
2 tbsp. maple syrup or honey
1 tbsp. tamari sauce
Preheat the oven to 205C/400F. Line a baking sheet with a silicone mat or parchment paper. Set aside.
To make the quinoa - In a small sauce pan, add the quinoa and water or vegetable broth. Bring to a boil over medium-high heat, then reduce to low and cover. Cook 15 - 18 minutes, or until the liquid is absorbed.
Transfer the quinoa to a mixing bowl. Stir in the remaining ingredients. Set aside.
To make the sweet potatoes - Wash and peel the potatoes. Place in a mixing bowl and add the coconut oil. Stir to evenly coat. Transfer the potatoes to the baking sheet. Line in a single layer.
Bake until tender and slightly browned, 35 - 40 minutes. Flip half way through for even cooking.
To roll the sushi - Place your nori sheet on a clean, dry, even surface. Spread a thin layer of the quinoa mixture. Leave 1/2 inch of the top edge of the nori sheet empty for sealing the roll. Add potato slices 1 - 2 inches from the bottom edge. Lift the bottom edge over the potato and begin to roll the sushi, keeping it tightly folded. When you get to the end of the roll, slightly wet your fingers and run them along the top edge to seal the roll closed.
Use a sharp knife to cut the roll in 1 - 2 inch pieces.
To make the glaze - In a small mixing bowl add all sweet glaze ingredients and stir until well combined.
To serve - Place your sushi rolls on a plate. Drizzle with your glaze. Top with sesame seeds.
Enjoy! Store leftovers 1 day in the fridge.
Find this recipe, along with 90+ other plant-based, gluten-free recipes in my cookbook, 'Healthy & Holistic Holidays' on Amazon (print/digital)! Enjoy easy to make festive foods for the fall/winter that are designed to encourage a healthy lifestyle and mind/body/spirit connection!
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