This recipe was made by our friend Lindsey Baruch, a Los Angeles based food photographer, recipe developer, food stylist + social media manager. She loves to share her travels, new recipes and restaurants on her Instagram page @lindseyeatsla. Outside of food, Lindsey participates in weekly kundalini yoga and loves going to electronic music concerts which you can find her sharing on her stories along with step by step recipes of what she's making for dinner.
- 2 avocados
- 3-4 seaweed sheets
- 1 teaspoon sesame seeds
- 2 cups sticky rice
- 1/2 tablespoon rice wine vinegar 1/2 tablespoon salt
For the Sweet Potatoes
- 3 tablespoons miso paste
- 2 tablespoons Unsweetened Almondmilk
- 3 tablespoons soy sauce/tamari
- 2 tablespoons sesame oil
- 3 sweet potatoes
Preheat your oven to 400 degrees. Peel and cut your sweet potatoes like fries. Mix with miso paste, almondmilk, soy sauce and sesame oil. Place in the oven until cooked through - about 35-45 minutes.
In the meantime, assemble your sushi roll by thinly slicing your avocado and making your sushi rice according to the package instructions. Once cooked, add rice wine vinegar and salt, stir well and let cool.
Once your rice has cooled and your sweet potatoes are ready. Assemble by spread out your rice on the seaweed and adding your sweet potatoes and avocados in the bottom part of the roll. Top with sesame seeds and roll tightly. Thinly slice and serve.