Recipes

 

Always vegan and refined sugar-free, mostly gluten-free and oil-free

  • Katie

Sweet Potato Jicama Spring Rolls

This healthy vegan dish is loaded with vegetables to satisfy all your cravings, while providing you with a filling dish. These rolls are paired with a super simple peanut butter sauce that is free of sugars/sweeteners.

Happy Thursday! This week as flown by, and I think that's thanks to the heat finally arriving here in South Carolina. I get so motivated to clean up my diet in the summer, and what better way to do that than to make meals loaded with raw(mostly) vegetables. I love eating low calorie dense vegetables in the summer, because they are so high in their water content therefore super refreshing. I feel like in the hot summer no matter how much water I drink throughout the day, I will still feel dehydrated, so including more foods with a high water content is the best solution.


Another reason I love eating like this is because when I am spending all day outside in the sun, I don't want something heavy in my stomach. I like this, because it doesn't make me feel absolutely stuffed like many things do, but it does fill me up enough that I am not hungry throughout the day. You can also play around with the proportions of ingredients, so if you need more calories, you can add two strips of tofu into the roll, and dip in more peanut sauce. I am currently lowering my calorie intake slowly, because I fell off the wagon a bit this winter, so I need to cut back to get back to my normal weight.


**I need to point out that this was my first fully successful time making spring rolls that didn't absolutely fall apart during the process. I did a few things to ensure my success. First I think the fact that I used the white rice paper versus brown might have made a difference. The health benefit difference is very small, so making this substitution will not affect your health. The second is I dipped them into water for 10 seconds and 10 seconds only. After I dipped them in the water (one roll at a time) I laid them onto a tea cloth, and I think the was the most IMPORTANT factor contributing to my success. I think it has to do with the tea cloth keeping the paper moist, but not sticky. I then prepared the roll on the tea cloth and then wrapped it up like a burrito, ensuring that the sides were tucked in.


Lastly we need to talk about this sauce, because it was so damn good. This sauce is not only heavenly, but it is low sodium, oil-free, and refined sugar-free(free of all sweeteners). Since this dipping sauce is oil free, it is lower in calories than a typical spring roll sauce. Peanut butter is the perfect base, because it's high in protein, and naturally oily, so no need to add extra oils, not to mention it's extremely delicious!


Quick PSA: this dish is not great to meal prep if you pre make the rolls. They lose the elasticity that they naturally have, and fall apart. However you can easily chop up all the vegetables and store them ready to assemble. All you will have to do to prepare is to dip the sheet in water for 10 seconds and wrap, and boom perfect healthy lunch in under a minute!

Recipe

Serves: 4-6

Total time: 25 Minutes

Ingredients:

- 12 White rice paper

- 1 Sweet potato

- 1 Block extra firm tofu

- 1 1/2 Cups shredded Jicama

- 1 1/2 Cups shredded red cabbage

- 1 Red Bell pepper

- 1 Avocado

- 1 Cucumber

- 1 Bunch cilantro


For the Sauce:

- 1/2 Cup peanut butter I used Crazy Richards: https://www.crazyrichards.com/

- 2 Tablespoons Coconut aminos

- 1 Heaping tablespoon minced ginger

- Water to desired consistency

Directions:

  1. Start by preheating the oven to 400. Slice the sweet potato into long sticks and add to baking sheet and bake for 20 minutes.

  2. Julienne the cucumber and bell pepper. Chop the tofu into long sticks, similar in size to the sweet potato. Slice the avocado and cho cilantro.

  3. To make the sauce simply combine all ingredients and mix until smooth, top with red pepper flakes for an extra kick.

  4. Once sweet potatoes are done remove from the oven and allow to cool.

  5. To assemble see tips above for the spring rolls, noted by (**). To create a pretty design I layered the ingredients so that the ones with the most detail would be shown on the outside. Add ingredients in proportion to your liking, and enjoy!