Vegan

Easy Toasted Nori Burritos With Creamy Vegan Tahini Dressing

These nori rolls have evolved over time—most of the time we make them super quick with sauerkraut, avocado, and paprika. Other times it’s like in the video with sweet potato (Cuban-Style Roasted from my book The Kind Diet or just plain baked). We top them with radicchio, sprouts, tahini, basil, cilantro, and apple. There are other variations in The Kind Diet on p. 219, but really the sky is the limit here.

There are lots of creative tasty ways to make these rolls—that’s why there’s no need to give you super detailed recipe instructions.

Just take a sheet of nori and fold it into fourths, then add all the goodness! Try making them the way I did in this video, it’s freaking delicious!

Tahini is a staple for us. The dressing I make is linked below. Another yummy tahini recipe is in my book The Kind Diet on p. 263.

 

4 sheets nori, toasted

Sauerkraut

Sweet Potato, cooked

Avocado, sliced

Apple, sliced

Radicchio

Basil leaves
Cilantro leaves

Sprouts

Directions

Lightly toast the nori sheets. Layer in kraut, greens, avocado, sweet potato and top with tahini. Garnish with paprika. That’s it! Enjoy!

Top Photo: Victoria Pearson

Video: Kristin Burns

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