These White Bean & Sweet Potato Summer Rolls are a fresh, nourishing meal that's packed with plant-based protein, fiber, and vibrant flavor. Roasted sweet potatoes, creamy white beans, crisp carrots, and fragrant Thai basil are wrapped in delicate rice paper and paired with a simple lemon tahini dipping sauce. They're light enough for warm summer days but satisfying enough to keep you full for hours.
Ingredients:
- 2 Sweet Potato (peeled, chopped)
- 1/16 oz Avocado Oil Spray
- Sea Salt & Black Pepper (to taste)
- 4 Rice Paper Wraps
- 3/4 cup Thai Basil
- 2 cups White Navy Beans (cooked, drained, rinsed)
- 1 Carrot (medium, julienned)
- 1 tbsp Tahini
- 1/2 Lemon (juiced)
Instructions:
- Preheat the oven to 400ºF (205ºC). Line a baking sheet with parchment paper. Arrange the sweet potatoes on the baking sheet. Spray with oil and season with salt and pepper. Cook in the oven for 25 to 30 minutes until cooked through. Let cool slightly.
- Soften one sheet of rice paper by submerging it in a shallow dish of water for five seconds. Transfer to a plate. Arrange the basil, sweet potato, beans, and carrots on top.
- Fold the bottom edge over the filling, then fold in the sides. Roll tightly until fully wrapped and transfer to a plate. Repeat with the remaining ingredients.
- In a bowl, whisk the tahini and lemon juice. Season with salt, and add a splash of water if the sauce is too thick.
- Serve the summer rolls with the tahini sauce. Enjoy!
2 servings
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