- Prep Time:20m
- Cook Time:20m
- Total Time:40m
- Serves: 2
- Yield: 12 rolls
Ingredients
- 1 medium sweet potato, cooked mushy soft
- 1 tsp. vegetable oil + more for greasing
- 1/2 c kale, chopped
- 1 c spinach, chopped
- 3/4 c carrot, grated finely
- 1/2 c onion, chopped
- 1/2 c bell pepper, chopped
- 1 tbsp. ginger, grated finely
- 1 -2 green chillies, chopped (to taste)
- 1/4 tsp. paprika (optional)
- 1/4 tsp. ground turmeric
- 1/4 tsp. ground cumin
- Salt, to taste
- vegan butter, for greasing
- canned coconut milk, for brushing
Instructions
- Heat oil in a medium pan and add chopped onion, bell peppers, ginger, green chillies, carrot, kale and spinach. Saute until the onions and peppers are soft.
- Add the mashed sweet potato and season with the ground spices and salt. Continue cooking until excess moisture has evaporated and you have a spreadable mixture.
- Let cool completely. Lightly grease a medium baking tray. Preheat oven to 425°F/220°C.
- Spread a thin layer of sweet potato filling on a slice of Dave's Killer Bread w/ 21 grains and seeds. Roll tightly and place on the prepared baking sheet with the rolled edge down.
- Brush the rolls generously with coconut milk and then oil.
- Bake in the preheated oven at 425°F/220°C for 10 minutes and the tops are lightly browned.
- Remove and cool slightly on a wire rack. As it cools, the bread will crisp up.
- Serve warm with ketchup or sauce of choice.
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