Walnut sweet potato rolls
Walnut sweet potato rolls
Ingredients
- 2 tbs extra virgin olive oil
- 1 large sweet potato, peeled and sliced thinly lengthways
- 2 tbs sundried tomatoes
- 2 tbs fresh coriander, chopped
- Juice 1 lemon
- 2 tsp cumin
- 1/2 tsp paprika
- 1/2 cup mushrooms, sliced
- 1 garlic clove, peeled and roughly chopped
- 1 cup crushed walnuts
- 1 small carrot, peeled and grated
- 1 small cucumber, thinly sliced
- 1/2 avocado, thinly sliced
Method
- Heat olive oil in a fry pan over medium heat. Place sweet potato slices in pan and cook on both sides until cooked through. Set aside.
- In a high-speed blender, place sundried tomatoes, coriander, lemon juice, cumin, paprika and garlic, and blend for 1 minute. Add walnuts and blend until a slighty chunky texture forms.
- Lay sweet potato slices individually onto a chopping board. Divide walnut mixture evenly to spread on top of each sweet potato slice. Top with carrot, cucumber and avocado. Roll sweet potato slices with mixture inside, lightly pressing ends down.
- Serve and enjoy.
Credit
Recipe courtesy of Rebecca Gawthorne| Nutrients per serve | |
| Energy | 1166kJ |
| Protein | 6g |
| Fat | 22g |
| Saturated fat | 2g |
| Carbohydrate | 12g |
| Sugars | 7g |
| Dietary fibre | 5g |
| Sodium | 23mg |
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