Just because the temperatures are dropping outside doesn’t mean we can’t eat like we’re in the tropics!
One of our favorite things about anywhere tropical are the colors of the foods. Everything you see and eat is always so vibrant and fresh! And during this time of year when the colors on the trees are beginning to fade, it’s just what we need to put a little pep in our step.
These rainbow rolls are a great way to taste a little bit of summer all year round. They are filled to the brim with lots of delicious vegetables and get a tasty tang from the hummus. And when you add to all of that a peanut dipping sauce, well let’s just say it’ll be hard not to drool.
One of the main ingredients that really makes these rolls pop is the red cabbage – which is now in it’s peak season. In addition to it’s vibrancy, enjoying this veggie provides you with loads of nutrients and vitamins that are key in maintaining good health. In fact, red cabbage has over half of your daily recommendation of vitamin C if you eat a cup of it. It is also chock full with vitamin A, which is great for keeping your eyes sharp, and vitamin K, which helps to maintain strong bones.
1 medium sweet potato, cut into matchsticks
1 large cucumber, cut into matchsticks
1 large carrot, cut into matchsticks
2 cup of red cabbage, sliced
Coconut curry hummus
Package of coconut wraps
Peanut sauce –
1/4 cup peanut butter
1/8 tsp. toasted sesame oil
1 tbsp. soy sauce (or tamarind for gluten free)
1 tbsp. rice vinegar
1 tbsp. agave or maple syrup
- Heat the oven to 400 degrees F. Toss your sweet potatoes in a little olive oil, garlic powder and salt. Bake until crispy – about 20 minutes.
- Assemble your wraps! Wet the wraps just a little to make them more pliable.
- Start with a little curry hummus, then layers on sweet potato, cucumber, carrots and red cabbage.
- Once wrapped, mix all your peanut sauce ingredients together. Top with some peanuts (optional for a little extra crunch).