Autumn rolls with beetroot tahini dip

<p class="MsoNormal"><strong>Oven veggies</strong></p>:

• 1 sweet potato 
• 1/2smallhokkaido pumpkin
• 200gr(7 oz.) firm tofu  e.g. sesame almond, smoked
• 2-3 Tbspolive oil
• 1-2tspsalt
• 1 tsp onion powder
• 1 tspgarlic powder
• 1tsppaprika
• 1-2 Tbspcoconut flour
• Pinch ofturmeric 

Filling:

• 1/2cucumber
• 1/2 pepper
• 1 pack ofrice noodles 
• 1hand full fresh spinach 
• 1 smallfresh beetroot 
• 1-2carrots
• 5-6 figs
• 1-2packs of rice paper
• Fresh herbs like thai basil, basil, mint 

Dip:

• 1/2cupcashews (soaked in water for approx. 1-2 hours)
• 1beetroot  precooked
• 2tbsptahini
• Juice of 1/2 lemon
• 5Tbspplant-based cream 
• 1 tspsalt
• 1pinch ofpeppeer
• 1/2 tsp cilantro 
• 1/2 tsponion powder
• 1/2 tspgarlic powder

<p class="MsoNormal"><strong>Oven veggies</strong></p>

1. Cut sweet potato, pumpkin and tofu in slices
2. Mix with the other ingredients
3. Place them on a baking pan and bake for 20-30 minutes at 200°C (392°F) until everything turns golden brown
4. Place them aside

Dip

1. Add all ingredients into a food processor and mix them into a creamy dip
2. If you have a good mixer, you don’t necessarily need to soak the cashews in water
3. Season with salt and pepper and serve with the autumn rolls

Rolls

1. Cook the noodles (you can also use glass noodles) according to the packet instructions and let them cool off
2. Cut the vegetables in stripes and the figs in slices
3. Allocate the cooled off oven veggies and the tofu
4. Soak the rice paper in water according to the packet instructions and roll them up with the preferred filling