This recipe for healthy spring rolls is the perfect addition to the “30 Days to a Healthier You” regime. Serve them up hot or cold for lunch, dinner or a mid-afternoon snack and benefit from the nutritious and delicous combination of sweet potato, kale and quinoa.



Serves 2


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


For the dressing:

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



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!


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