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Home >> Vegan Zucchini Sweet Potato Rolls

Vegan Zucchini Sweet Potato Rolls

July 3, 2014 By Kaylee Pauley 15 Comments

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vegan-zucchini-roll-ups16FeatOkay… here is where I admit that I’m a horrible food blogger who did not properly plan and prepare a festive July 4th recipe to share with you…do I lose any and all credibility I may have built up to this point??? I could pretend that I took the route of sharing a small, healthy appetizer with you for your July 4th bash. I could even say that I opted to use a blue and white linen napkin in the spirit of this great holiday, since the food itself is rather lacking in the department of festive spirit {red, white and blue}. But I’m afraid you’d see right through me!

So, let me apologize for my lack of planning and instead share how these tasty Vegan Zucchini Sweet Potato Rolls came about! There were a few contributing factors:

  1. I had zucchini’s in the refrigerator that I needed to get used up before our move
  2. I didn’t want to spiralize them again in fear that you’d think I only knew how to eat zucchini one way!
  3. I came across these gorgeous Grilled Zucchini Rolls from A Tasty Love Story and was instantly inspired!

Unfortunately we don’t actually have a grill at this particular time and I had to do these indoor on my little Panini maker. Still tasty, but no lovely little grill marks to add to their beauty.

Pretty grill marks or not, these would make a tasty, waist-line friendly appetizer to serve at your next gathering. Or, do like we did and make them a light summer dinner for two.

vegan-zucchini-roll-ups16avegan-zucchini-roll-ups16bvegan-zucchini-roll-ups16cZucchini is made up of a lot of water, which is then released upon cooking. To help with this, I’d suggest slicing them, laying them out on some fresh paper towels and coating them in a 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.

If you cook them on an outdoor grill, it’s likely that a lot of that water will run off into the grill. However if you’re in my situation, and need to cook them indoors on a Panini maker or even just on the stove top in a skillet, you will likely need to take a paper towel to them after they’ve cooked {in addition to the “sweating” process} to help soak up some of the water.

Aside from the slight challenge of the water in the zucchini, this appetizer is a breeze to make! Roast the sweet potatoes for 10-15 minutes with a little salt, pepper and smoked paprika; slice up some avocado and these tasty vegan appetizer bites are made in a matter of minutes!

vegan-zucchini-roll-ups16dvegan-zucchini-roll-ups16evegan-zucchini-roll-ups16fvegan-zucchini-roll-ups16gvegan-zucchini-roll-ups16hEven though I didn’t fulfill my food-blogger role of providing you with something fun for July 4th, I really do hope you have a wonderful, celebratory weekend!

Happy 4Th!

vegan-zucchini-roll-ups16e
Print Recipe
5 from 1 vote

Vegan Zucchini Sweet Potato Rolls

These Vegan Zucchini Sweet Potato Rolls make the perfect summer time appetizer. Tasty, color and waist-line friendly!
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Appetizer
Cuisine: American
Keyword: sweet potatoes, vegan, zucchini
Servings: 6
Calories: 94kcal
Author: Kaylee Pauley

Ingredients

  • 2 medium zucchini makes about 10-12 rolls
  • 2 small sweet potatoes
  • 1 avocado
  • smoked paprika
  • salt and pepper

Instructions

  • Slice zucchini 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.
  • Meanwhile, preheat oven to 400 degrees, peel sweet potatoes and chop into small stubby fries, approx 1-1.5 inches long.
  • Spray pan with coconut oil cooking spray, lay sweet potatoes flat and bake 10 minutes. Remove pan, flip sweet potato wedges and cover in light layer of salt, pepper and smoked paprika. Bake additional 3 minutes or until soft.
  • 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}.
  • 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.

Notes

Makes approximately 12 rolls, nutrition info listed is for two rolls - less than 50 calories each!

Nutrition

Serving: 2g | Calories: 94kcal | Carbohydrates: 15.2g | Protein: 2g | Fat: 3.9g | Saturated Fat: 0.6g | Polyunsaturated Fat: 0.1g | Sodium: 22.2mg | Fiber: 3.7g | Sugar: 4.1g

 

Filed Under: Appetizers & Sides, Avocado, Smoked Paprika, Sweet Potatoes, Vegan, Vegetarian, Zucchini

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Comments

  1. susan Oven says

    July 3, 2014 at 11:10 AM

    These look fabulous!!!! Will be trying1

    Reply
    • Kaylee Pauley says

      July 3, 2014 at 4:00 PM

      Thank you Susan! You’ll have to let me know what you think if you end up making them! Happy 4th to you and Hal :)

      Reply
  2. Isadora says

    July 3, 2014 at 9:43 PM

    You didn’t lose any credibility in my book! These looks delicious and I would eat these any day of the year, including 4th of July! I love sweet potatoes, avocado, and zucchini so these sound pretty perfect to me! I love your tip about putting some salt on the zucchini and letting it sit to get the water out. I’ve heard of doing that with eggplant, but have never thought to do that with zucchini, but I will definitely try that next time! Happy 4th of July :)

    Reply
    • Kaylee Pauley says

      July 4, 2014 at 10:18 PM

      Thank you Isadora, Happy 4th of July to you! :)

      Reply
  3. Kori says

    July 4, 2014 at 6:20 AM

    I’m about to post a kind-of-faking it fourth of July post as well :) Always looking for new ways to eat sweet potatoes, and I’d take these over flag cupcakes any day!

    Reply
    • Kaylee Pauley says

      July 4, 2014 at 10:18 PM

      Glad I’m not the only one – thanks Kori!! :)

      Reply
  4. zerrin says

    July 4, 2014 at 9:10 AM

    Oh my goodness! These look amazing! Pinned!

    Reply
    • Kaylee Pauley says

      July 4, 2014 at 10:16 PM

      Thanks Zerrin! :)

      Reply
  5. Kelly @ Trial and Eater says

    July 5, 2014 at 9:59 AM

    These looks so delicious! Don’t worry, I didn’t make anything 4th of July – themed either :)

    Reply
    • Kaylee Pauley says

      July 6, 2014 at 5:21 PM

      Thanks Kelly! :)

      Reply
  6. Susan oven says

    July 5, 2014 at 11:21 AM

    Made these last night, they did not look as pretty as yours but tasted yummy. Mom will make them for her next girls night out. And one of my friends in Maine made them for her 4th of July picnic. Will make them again. I bought and used coconut oil for the first time to use for the chick peas and I liked them on the sweet potatoes! Happy cooking

    Reply
    • Kaylee Pauley says

      July 6, 2014 at 5:23 PM

      Ahh, makes me SOO happy Susan!! Thank you for the feedback, thrilled to hear that your friend made them and your mom intends to! And love that you liked the coconut oil, it’s my favorite!

      Happy Cooking to you! :)

      Reply
  7. Vicky says

    July 25, 2014 at 3:14 PM

    Loved this recipe and included it in my Friday Foodie Faves post on my blog where I share my favorite recipe finds from around the web.

    Reply
    • Kaylee Pauley says

      July 26, 2014 at 9:02 PM

      Oh thank you, what an honor! I’ll have to check it out! :)

      Reply
  8. Erin R OLeary says

    February 5, 2024 at 10:00 AM

    Do you serve them cold? Can you make them the night before?

    Reply

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About Me


I'm Kaylee, former full-time Interior Designer, now full-time mommy, part-time designer and part-time food blogger! My family and I live in Franklin, TN and this is my little piece of the internet where I enjoy sharing my love for healthy food as well as a look into our day-to-day lives!

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