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Vegan Zucchini Sweet Potato Rolls
Recipe

6 INGREDIENTS • 6 STEPS • 35MINS

Vegan Zucchini Sweet Potato Rolls

4.7
3 ratings
These Vegan Zucchini Sweet Potato Rolls make the perfect summer time appetizer. Tasty, color and waist-line friendly!
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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 Vegan Zucchini Sweet Potato Rolls make the perfect summer time appetizer. Tasty, color and waist-line friendly!
35MINS
Total Time
$0.43
Cost Per Serving
Ingredients
Servings
6
US / Metric
Zucchini
2
Medium Zucchini
Paprika
to taste
Salt
to taste
Nutrition Per Serving
VIEW ALL
Calories
96
Fat
4.6 g
Protein
2.0 g
Carbs
13.2 g
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Vegan Zucchini Sweet Potato Rolls
Save
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
Slice Zucchini (2) into long thin strips, then lay out on fresh paper towels and coat with layer of salt, then let them sit for about 15 minutes. This helps to sweat the water out. After the 15 minutes, apply pressure with a paper towel to remove some of that moisture.
step 1 Slice Zucchini (2) into long thin strips, then lay out on fresh paper towels and coat with layer of salt, then let them sit for about 15 minutes. This helps to sweat the water out. After the 15 minutes, apply pressure with a paper towel to remove some of that moisture.
step 2
Meanwhile, preheat oven to 400 degrees F (200 degrees C), peel Sweet Potatoes (2) and chop into small stubby fries, approx 1-1.5 inches long.
step 3
Spray pan with coconut oil cooking spray then lay sweet potatoes flat and bake for 10 minutes. Remove pan, flip sweet potato wedges, and cover in a light layer of Salt (to taste), Ground Black Pepper (to taste), and Paprika (to taste). Bake additional 3 minutes or until soft.
step 3 Spray pan with coconut oil cooking spray then lay sweet potatoes flat and bake for 10 minutes. Remove pan, flip sweet potato wedges, and cover in a light layer of Salt (to taste), Ground Black Pepper (to taste), and Paprika (to taste). Bake additional 3 minutes or until soft.
step 4
Once the zucchini has "sweat" for approximately 15 minutes, grill each slice on an indoor grill pan {stove top} or outdoor grill until soft (approx 3-4 minutes each side). Sprinkle with salt and pepper {you may want to blot the cooked zucchini with a dry paper towel to remove any extra moisture}.
step 4 Once the zucchini has "sweat" for approximately 15 minutes, grill each slice on an indoor grill pan {stove top} or outdoor grill until soft (approx 3-4 minutes each side). Sprinkle with salt and pepper {you may want to blot the cooked zucchini with a dry paper towel to remove any extra moisture}.
step 5
Slice the Avocado (1). Add sweet potato wedges and avocado slices to zucchini pieces and roll up, not too tight, sprinkle with additional salt, pepper and smoked paprika as desired.
step 5 Slice the Avocado (1). Add sweet potato wedges and avocado slices to zucchini pieces and roll up, not too tight, sprinkle with additional salt, pepper and smoked paprika as desired.
step 6
Serve and enjoy!
step 6 Serve and enjoy!
Tags
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Appetizers
Dairy-Free
American
Gluten-Free
Grill
Comfort Food
Healthy
Shellfish-Free
Kid-Friendly
Vegan
Vegetarian
Game Day
Labor Day
Side Dish
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