There was a time when I would have turned up my nose and made a face at the idea of eating sushi. Several years ago, Josh began eating sushi from time to time when he and other colleagues would go out for lunch or a business meeting. Eventually it grew on him and he wanted me to try it as well. Hesitant, I gave in and opted for the safest thing could find, something with shrimp and avocado. Figured I’d go with shellfish so it would be fully cooked. But Josh got an eel roll and pestered me to at least try it – I did, and actually liked it. Ironically, I’m typically the more adventurous eater of the two of us, but I had it in my head that all sushi contained raw fish, and that wasn’t something I was overly interested in. I’ve since then learned that the fish is nearly always seared or smoked and is actually amazingly flavorful in its semi-raw state. And through the years I’ve developed a love for sushi and can honestly say it’s one of my favorite things to eat.
Which means it was one of the things I missed most while being pregnant. I could still eat anything with shellfish or anything listed as *cooked*, but my choices were always limited and so often I found myself craving a roll that was off-limits.
By the end of my third trimester, feeling both huge and hungry, my nightly goal was to get home, eat, and go for a walk. So with my love for sushi and my need for a quick and healthy dinner, these Sweet Potato Quinoa Sushi Rolls with Spicy Mayo were the perfect solution. They may not have seared tuna or smoked salmon, but dinner was ready in under thirty minutes and I, for all the world, felt like I was eating sushi. These rolls pack a hefty dose of both flavor and nutrition with the sweet potatoes, avocado, and quinoa {see below}. And being that I’m definitely one of those who likes my sushi topped with spicy mayo or eel sauce, the spicy mayo was a must and the perfect addition.
Health Benefits of Sweet Potato and Quinoa Sushi:
- Sweet Potatoes: good source of vitamin A, vitamin C, calcium and iron; provide calcium and potassium, contains beta-carotene
- Quinoa: antioxidant rich, high in protein and fiber, good source of calcium, contains Riboflavin {stimulates metabolism}, and may reduce the risk of type 2 Diabetes and heart disease
- Avocados: high in monounsaturated fat and polyunsaturated fat which helps reduce risk of heart disease, and good source of vitamin C, vitamin K, vitamin B6, folate and potassium
Sweet Potato Quinoa Sushi with Spicy Mayo
Ingredients
- Sushi Rolls:
- 4 sheets of seaweed
- 3/4 cups dry quinoa
- 1 medium sweet potato peeled and cut
- 1 tsp sesame oil
- crushed red pepper
- 1 medium avocado
- Spicy Mayo:
- 1 tbsp mayonnaise
- 1 tbsp plain greek yogurt
- 1/2-1 small adobe chipotle pepper minced (depending on your desired spiciness)
Instructions
- Preheat oven to 400 degrees.
- Rinse and cook quinoa according to package directions or add 3/4 cup dry quinoa to small pan with 1 1/2 cups water. Bring to a boil, then simmer for 15 minutes.
- While quinoa cooks, cut sweet potatoes into small wedges, drizzle with sesame oil, toss to coat, then sprinkle with crushed red pepper flakes. Bake for 10 minutes, flip and bake additional 3-5 minutes or until tender.
- Once quinoa and sweet potatoes have cooked, set both aside and allow to cool.
- While they cool, mix mayonnaise, Greek yogurt, and adobe chipotle pepper in small bowl until well blended.
- Lay out each sheet of seaweed, add 1/4 of your cooked quinoa and spread with spoon in an even layer, covering all except one of the short ends.
- Next add 1/4 of the cooked sweet potato near the middle of the roll, then top with sliced avocado.
- 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.
- Cut each roll with a sharp knife. Add additional avocado if desired, then drizzle with spicy mayo.
- Enjoy!
Notes
Nutrition
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