Gluten Free/ Raw Dishes/ Snacks, Dips, + Appetizers/ Vegan

Rainbow Rolls with Creamy Miso

Rainbow Rolls with Creamy Miso

Rainbow Rolls with Creamy Miso

You may have noticed from past years that I’m not one to be organised for the coming of Springy celebrations. The hustle, bustle, and excitement of moving from the dark days of winter to the immediate return of short weather and blossoms has my brain too distracted to think about chocolate and eggs and creepy oversized bunnies. This year I told myself to make an effort to get on the holiday bandwagon, so when I heard of the wholesome #virtualEasterparty hosted by some pretty rad bloggers, making a Easter themed recipe a deal. After a night of brainstorming fanciful desserts, ordering some oddball ingredients, and making a quick trip to purchase some pie tins, me in my unorganized state ran out of time. Classic. But luckily for me, these babes have your dessert side covered with an array of yummy treats! And if you’re in the market for rabbit food, I’ve made some impressive looking, yet super simple, rainbow veggie rolls to balance out your holiday celebrations. 

Now to the virtual potluck! In no particular order, here’s the whole food party menu created by my lovely friends!

Rainbow Rolls with Creamy Miso

Rainbow Rolls with Creamy Miso

Rainbow Rolls with Creamy Miso

Rainbow Rolls with Creamy Miso

And now to these rainbow rolls!

This is one of those beautiful no-recipe kind of meals that can be adapted to whatever veggies you have laying around, or what looks good at the market. While I would recommend choosing a variety of veggies listed below for the full rainbow spectrum, there are a few veggies I think are essential. Creamy veggies like avocado help bind the roll together, sprouts help fill it out, and mango is just plain delicious. The rest of the veggies and herbs are pretty much up to you, but I’d say the more the merrier. 

Rainbow Rolls with Creamy Miso

Serves 2, Print Recipe Here


Red: Radish, Red Peppers
Orange: Mango, Orange Pepper, Carrot
Yellow: Golden Beetroot, Yellow Pepper
Green: Avocado, Any type of Sprouts, Cucumber, Mint, Cilantro, Green Onions, Basil, Spinach
Blue/Indigo/Violet: Beetroot, Cabbage, Watermelon Radish

6 or so Chard Leaves

1. Begin by slicing all your veggies. Radishes, peppers, carrot, mango, cucumber, and green onions can be sliced into matchsticks. Veggies like beets can be grated, avocado can be sliced, and finally sprouts, herbs and leafy greens like spinach can be left whole.

2. Once your veggies are prepped, it’s time to blanch the chard leaves. Bring a pot of water to a gentle boil, then carefully (using the stem of the chard) dip each leaf into the water for a few seconds until they turn bright green. Remove rather immediately and lay each leaf upside-down on a kitchen towel to dry. Once all the leaves are blanched, trim the stem and tip of the leaf off leaving a rectangular shaped. Using a sharp knife, carefully filet the thick underside if the remaining stem off to make a more even leaf.

3. Lay your veggies along the long side of the leaf and roll up like a roll of sushi. Slice the roll in half, then depending on the size, cut each half into three or four.

4. Serve with a little dollop of the miso sauce.

Creamy Miso Dressing

This sauce packs a punch, and although it’s tempting to go heavy on it, a small dollop is all you need.

2 Tbsp. Light Miso Paste
1 Garlic Clove, Grated
1 Lime, Juiced (about 2 Tbsp)
1 tsp. Grated Ginger
1 tsp. Mirin
1 tsp. Tamari
1 Tbsp. Tahini
1 Tbsp. Flax Oil

1. Combine all ingredients in a bowl, stirring well to combine.

Rainbow Rolls with Creamy Miso

xox Sophie


  • Reply
    Maria Koutsogiannis
    October 25, 2017 at 1:23 am

    Thanks so much for the shout out 🙂 All these recipes look so yummy. I’ll definitely need to try some out.

    • Reply
      October 30, 2017 at 3:47 pm

      You’re welcome, buddy! Anytime <3

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