Sweet Potato, Kale + Quinoa Spring Rolls

• Vegan
• Gluten free

• Produce

  • 1 small clove Garlic
  • 1/2 tsp Ginger, ground
  • 2 cups Kale
  • 1 Sweet potato, medium

• Condiments

  • 3 tsp Lemon juice
  • 1 tsp Miso paste
  • 3 tbsp Tahini
  • 1 1/2 tsp Tamari, wheat-free

• Pasta & Grains

  • 4 Brown rice paper wraps
  • 1/4 cup Quinoa, cooked

• Baking & Spices

  • 1 Salt + pepper

• Oils & Vinegars

  • 2 tsp Coconut oil

• Liquids

  • 1 Water

Found on simplyquinoa.com

Ingredients

• 1 medium sweet potato, diced
• 2 teaspoons coconut oil
• 2 cups kale
• ¼ cup cooked quinoa
• 4 brown rice paper wraps (or regular rice papers)
• Salt + pepper to taste
• 3 tablespoons tahini
• 3 teaspoons lemon juice
• 1½ teaspoons wheat-free tamari
• 1 teaspoon miso paste
• 1 small clove garlic, grated
• ½ teaspoon ground ginger
• Water as needed

Directions

• 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!