Sexy Carrot Ginger Salad Rolls

You’ve have probably noticed by now that although I love to cook and am decently good at it, I rarely create my own recipes. I adapt things to no end in order to suit my own tastes, but the original ideas are technically not mine. This is partially because I am admittedly not the most creative person on the planet, but also because there are so many others sharing such beautiful, inspiring recipes that I don’t feel the need to be. I hope that you recognize that my intention is never to take credit for these recipes, but rather to share the love and deliciousness (and also keep a record of all of the foods that I make).

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Anyway, on a less serious/less boring note… Can Sarah Britton be my own personal chef? Ugh. I adore her recipes. They are always so creative, full of interesting flavours, and healthy, unique ingredients. Also, she calls these Sexy Spring Rolls (because of the healthy ingredients!) so sexy they will stay. I’m not gonna question it.

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I’m just starting to get into asian cooking, and these salad rolls seemed like a good place to start. They were a first for me, and I think I have a bit of a love/hate relationship. I am not a fan of julienning vegetables. It takes forever, is repetitive, and it hurts my hands (I know, poor me). I’ll take kneading dough or stirring endlessly over a stove any day. I did, however, like making the actual rolls. Rice paper is the coolest thing!

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This almond butter sauce is genius and I think I could eat it by the spoonful. It matches perfectly with the ginger-sesame flavour of the carrots and sweet potatoes. I really liked my rolls with cucumbers, avocado, and cilantro, but bell peppers, mint, basil, mango, sprouts, or cabbage would be good additions/substitutions as well. Salad rolls are traditionally eaten as an appetizer, but I like eating them for lunch or even a light dinner. This recipe was a huge success and I can’t wait to make salad rolls again!

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Sexy Carrot Ginger Salad Rolls

Makes 10 – 12 Salad Rolls 

Adapted from My New Roots

2 Medium Carrots

1 small Sweet Potato

1/4 cup Sesame Seeds

splash of Cooking Oil

2 tbsp Fresh Ginger, minced

1 tbsp Agave Nectar

squeeze of Lemon Juice

1. Toast sesame seeds over medium heat in a dry skillet until lightly golden.

2. Julienne the carrots and sweet potato (cut them into matchstick-like pieces). You could also do this with the cucumber now if using.

3. Add the oil, ginger, and agave to a skillet over medium heat. Add the carrots and sweet potatoes and stir fry for 4 or 5 minutes. You don’t want the vegetables to cook, just take the raw edge off, if that makes sense.

4. Remove from heat and toss with the toasted sesame seeds and lemon juice.

5. Prepare your other ingredients (I used cucumber, cilantro, and avocado).

6. Fill a shallow dish a little larger than the rice paper and fill it with warm water. Following the directions on the package, place one wrap in the water until it becomes softer and more pliable, then transfer to a clean surface. Place the carrot-ginger mixture and other ingredients into the centre of the wrap and top with a drizzle of almond butter sauce. Fold the top half of the wrap over the ingredients, then both sides, and then the bottom to seal. Sarah has a great tutorial on her site if you need it!

Almond Butter Sauce:

1/3 cup Almond Butter

1 clove Garlic

2 tsp Tamari or Soy Sauce

1 tbsp Agave Nectar

2 tbsp Water

juice of 1 Lime (approx. 3 tbsp)

pinch of Red Pepper Flakes

1. Whisk all ingredients together in a small bowl, adding water as needed to thin to desired consistency.

 

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Sweet Potato & Broccoli Miso Bowl

Hello friends! I have a simple, nourishing recipe to get you through that mid-week slump.IMG_3305

This one is from Smitten Kitchen, and she is exactly right when she talks about the whole “bowl” concept. Grains and vegetables seem so much more exciting when they are layered into a bowl with dressing and sesame seeds, don’t they? This colourful bowl is super healthy and comes together in like 10 minutes, yet the flavours are comforting and the opposite of boring. It’s easy enough for a week night dinner, but seems fancy enough for guests.

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This sesame – miso dressing is also delicious on different roasted or stir fried vegetables, and I had a little extra, so that worked out perfectly.  It also seems to keep well in the fridge for quite a while (I’ve had mine there for a couple weeks at least) in a sealed container.

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Sweet Potato & Broccoli Miso Bowl:

Serves 4. 

Adapted from Smitten Kitchen

For the Bowl

1 cup Grain of your choice (I used Israeli Couscous, rice would also work well)

1 – 2 Sweet Potatoes

1 large bundle Broccoli

1 – 2 tbsp Olive Oil

Kosher Salt & Fresh Ground Pepper to taste

2 tsp Sesame Seeds (mix of black and white, if you have them)

Miso – Sesame Dressing

1 tbsp Fresh Ginger, minced

1 small clove Garlic, minced

2 tbsp White Miso

2 tbsp Tahini

1 tbsp Honey

1/2 cup Rice Wine Vinegar

2 tbsp Sesame Oil

2 tbsp Olive Oil

1. Heat oven to 400 degrees. Place rice or grain and cooking liquid on the stove and cook according to package directions.

2. Peel sweet potatoes and cut into 1-inch cubes. Cut tops off broccoli and separate into bite-sized florets.

3. Coat one large or two smaller trays with a thin slick of olive oil. Layer sweet potatoes on tray(s) and sprinkle with salt and pepper. Roast for 20 minutes, until browning underneath. Flip and toss chunks around, then add broccoli to the tray(s), season again with salt and pepper, and roast for another 10 to 20 minutes, until broccoli is lightly charred at edges and sweet potato is fully bronzed and tender.

4. In a small skillet, toast sesame seeds until fragrant. Let cool.

5. While vegetables roast, prepare sesame-miso dressing: Combine everything in a blender and run until smooth, scraping down sides once. Taste and adjust ingredients if needed.

6. Assemble bowls: Scoop some rice/grains into each, then pile on the roasted sweet potatoes and broccoli. Coat lightly with sesame-miso dressing and finish with toasted sesame seed duo. Serve with extra dressing on the side.