Winter rice paper rolls with sweet potato and black quinoa

Green Lifestyle

Transform rice paper rolls into a warming and filling meal by adding some roasted sweet potato and hearty black quinoa to traditional tofu.

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My one vice is salt. I love it in everything and on everything. However, with the sweet potato in this dish I use Celtic salt in an attempt to still enjoy the saltiness while keeping this recipe mildly healthy. Celtic salt is unlike other refined salts and contains all 82 trace minerals needed by the body for optimal health.

It seems like you can have your cake and eat it too, in this instance! I got my Celtic salt from the amazing Naked Foods, a wholefoods seller of natural and organic foods. Try this when cooking the sweet potato in my recipe below and you won’t be disappointed...

The Thoughtful Eater's winter rice paper rolls with sweet potato and black quinoa

Paired with the right ingredients, summer foods such as rice paper rolls can be perfect as a winter meal. Adding some roasted sweet potato and hearty black quinoa to the more traditional tofu and herbs can really transform these rice paper rolls into a warming and filling meal.
Preparation time: 25 minutes. Assembly time: 10 minutes. Makes 8 rolls.

8 sheets of rice paper
1 large sweet potato, peeled and sliced
1 tbs coconut oil
1 tsp Celtic salt
1 cup black quinoa
100 g marinated tofu, cut into strips
Handful of coriander leaves
8 mint leaves
Sweet chilli jam

Preheat oven to 180 degrees. On a baking tray coat the sweet potato with coconut oil and celtic salt. Place in the oven and bake for 20–25 minutes or until sweet potato is lightly browned. Take out of the oven and put aside.

Rinse the quinoa well in a fine sieve (this will remove any bitterness). Cover the quinoa with 2 cups of water in a saucepan and bring to the boil. Reduce heat and simmer for 20 minutes or until quinoa is tender. Put aside.

To create your rice paper rolls, take a sheet of rice paper and place in shallow bowl of hot water for a few seconds until the paper is soft. Place the sheet on a plastic chopping board then place the quinoa, sweet potato, tofu, mint, coriander and some sweet chili jam in a row at the top, leaving 3cm of the sheet uncovered on each side. Fold over the top and then the sides, then gently roll into a log shape. If you get stuck rolling, the package of the rice paper roll sheets have helpful illustrations.

I prefer to serve these with the sweet chili jam inside the rolls but feel free to use more as a dipping sauce. Best eaten fresh or can be wrapped in baking paper and placed in the fridge for the next day. Be careful not to lay the rolls together as the skins do attach to one other.

Katinka Day is a vegetarian (and part-time/aspiring/attempting vegan). The writer of Aussie blog, The Thoughtful Eater, she’s all about showing how simple it is to become more involved with your food by making delicious vegie and vegan food.