Sweet Potato Tempura Roll this weekend? ?? Filled with delicious crunchy tempura sweet potato and surrounded by avocado! ??? YUM! by @thetastyk
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100g black jasmine rice
100g sushi rice
4 Tbsp rice vinegar
3/4 tsp salt
1 tsp maple syrup
Sweet potato tempura:
1 medium sweet potato, peeled and sliced
1/3 cup breadcrumbs
1/4 cup flour
1/2 tsp smoked paprika powder
1/2 tsp garlic powder
pinch of salt
1/3 cup almond milk
3 nori sheets, halved
1 avocado, peeled (1/2 for filling – 1/2 for coating)
1 small cucumber, julienned
1 small carrot, julienned
1/3 cup tofu cream cheese
1.Prepare the sushi rice according to instructions on the package. Once cooked, pour in the seasonings and let cool down.
2.Peel and slice the sweet potato. Preheat your oven to 175° (350°F) and line a baking sheet with parchment paper. On a plate, combine breadcrumbs, flour, spices and salt. On a separate plate, pour the almond milk. Take each sweet potato stick and first dip it into the milk, then tempura batter, then milk and batter again, before placing on the baking sheet. Place in the oven bake at 175° (350°F) for 30 minutes.
3.Prepare the veggies for the filling. Slice the avocado thinly and reserve half for the coating.
4.Take half a nori sheet and place it on a bamboo mat. Place 1/2 cup of the sushi rice on top and gently press down (wet your hands for easier handling). Carefully turn the nori sheet around so the empty side looks up. Add the filling ingredients (carrot, cucumber, sweet potato tempura, tofu cream cheese) and use the bamboo mat to roll up the sushi roll.
5.Take the sliced avocado and spread it on top of the sushi roll. Use a piece of plastic film to cover the roll. Use the bamboo mat to gently press the avocado in shape, then remove plastic foil and cut into slices.
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