Recipe By Lena Ropp
Nourishing, filling, and delicious meal or snack. This recipe is my absolute “go-to” quick pick.
It’s packed with nutrients, antioxidants, fiber, vitamins, minerals, healthy fats, and protein. Avocado gives a delicious and creamy texture to the sushi rolls and a great balance with the crunchy vegetable sticks.
Nori will bring you many minerals and has many health benefits, a regular wrap does not have! Instead of using a flour wrap that has nothing to offer, use something that will actually add something positive to your well being!
PREP TIME
20 mins
INGREDIENTS
1 raw nori
½ tsp tahini
1 red bell pepper
1 yellow bell pepper
2 persian cucumbers
½ cup purple cabbage
1 avocado
1 lime
2 lettuce leaves
INSTRUCTIONS
Halve the avocado, remove and discard pit and scoop out the flesh.
Using a fork, mash the avocado into the sauce with the lime juice.
Place a sheet of nori on a bamboo mat with the shiny side down.
Spread a thin layer of tahini on the sheet , especially on the edge.
Lay your greens down over the bottom half of the sheet.
Assemble filling ingredients in the roll.
Use the rolling mat to get a nice tight roll.
Seal the nori with tahini.
Use a sharp knife to cut the roll into 7-8 pieces.
Dip in your favorite sauce.
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Lena Ropp is a Living Foods Chef, Raw vegan Lifestyle Coach, Recipe Developer, Food Stylist, Educator and Author based in South Pacific Costa Rica. Lena’s mission is to share with others through her offerings the years of education and experience of fully thriving on plants, regenerating soil and growing hundreds of fruit trees in W I L D E R regenerative gardens, where Lena lives her dream life with her family and follows her passion to regenerative living developing food, water and solar energy sovereignty, thriving of the abundance of their land, growing and harvesting their food and living simply and holistically.
Lena’s Instagram account @pureveganfood was featured in The Huffington Post as one of the “17 Vegan Instagram Accounts You Should Definitely Be Following”.