Rainbow Rolls with Creamy Miso

Rainbow Rolls with Creamy Miso

Serves 2, Print Recipe Here

Filling:

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.