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Sweet Potato Quinoa Sushi with Spicy Mayo
Recipe

9 INGREDIENTS • 8 STEPS • 30MINS

Sweet Potato Quinoa Sushi with Spicy Mayo

4.5
4 ratings
These Sweet Potato Quinoa Sushi Rolls with Spicy Mayo are the perfect fix for your sushi craving - ready in 30 minutes and within the comfort of your own home!
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Lemons and Basil
Hi, I'm Karlee. With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
http://lemonsandbasil.com/
These Sweet Potato Quinoa Sushi Rolls with Spicy Mayo are the perfect fix for your sushi craving - ready in 30 minutes and within the comfort of your own home!
30MINS
Total Time
$0.73
Cost Per Serving
Ingredients
Servings
4
US / Metric
Seaweed
4 pieces
Seaweed
Quinoa
3/4 cup
Sweet Potato
1
Sweet Potato, Medium
Sesame Oil
1 tsp
Sesame Oil
Crushed Red Pepper Flakes
to taste
Crushed Red Pepper Flakes
Avocado
1
Avocado, ripe
Mayonnaise
1 Tbsp
Mayonnaise
Nutrition Per Serving
VIEW ALL
Calories
156
Fat
6.1 g
Protein
4.8 g
Carbs
20.6 g
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Sweet Potato Quinoa Sushi with Spicy Mayo
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author_avatar
Lemons and Basil
Hi, I'm Karlee. With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
http://lemonsandbasil.com/
Cooking InstructionsHide images
step 1
Preheat oven to 400 degrees F (200 degrees C).
step 2
Rinse and cook Quinoa (3/4 cup) according to package directions.
step 3
While quinoa cooks, cut the Sweet Potato (1) into small wedges, drizzle with Sesame Oil (1 tsp), toss to coat, then sprinkle with Crushed Red Pepper Flakes (to taste). Bake for 10 minutes.
step 3 While quinoa cooks, cut the Sweet Potato (1) into small wedges, drizzle with Sesame Oil (1 tsp), toss to coat, then sprinkle with Crushed Red Pepper Flakes (to taste). Bake for 10 minutes.
step 4
Flip and bake additional 3 to 5 minutes or until tender.
step 5
Once quinoa and sweet potatoes have cooked, set both aside and allow to cool. While they cool, dice up the Chipotle Peppers in Adobo Sauce (1). Mix Mayonnaise (1 Tbsp), Greek Yogurt (1 Tbsp), and as much of the chipotle pepper as you desire, until well blended.
step 5 Once quinoa and sweet potatoes have cooked, set both aside and allow to cool. While they cool, dice up the Chipotle Peppers in Adobo Sauce (1). Mix Mayonnaise (1 Tbsp), Greek Yogurt (1 Tbsp), and as much of the chipotle pepper as you desire, until well blended.
step 6
Lay out each sheet of Seaweed (4 pieces), add a quarter of your cooked quinoa and spread with spoon in an even layer, covering all except one of the short ends. Next, slice the Avocado (1) and add a quarter of the sweet potato and top with sliced avocado.
step 7
Roll the sushi lengthwise, starting with the short ends and rolling in. Be sure to roll it tight and use the small section at the end, where you did not add the quinoa, to help seal the roll. I used a little water to help seal each roll.
step 7 Roll the sushi lengthwise, starting with the short ends and rolling in. Be sure to roll it tight and use the small section at the end, where you did not add the quinoa, to help seal the roll. I used a little water to help seal each roll.
step 8
Cut each roll with a sharp knife. Add additional avocado if desired, then drizzle with the spicy mayo. before serving.
step 8 Cut each roll with a sharp knife. Add additional avocado if desired, then drizzle with the spicy mayo. before serving.
Tags
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Appetizers
American
Gluten-Free
Asian
Lunch
Snack
Healthy
Shellfish-Free
Vegetarian
Side Dish
Vegetables
Whole Grains
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