Autumn rolls with beetroot tahini dip
Rice paper rolls with autumnal filling and delicious dip with beetroot and tahini
Servings: 4 portions
Ingredients
Oven veggies
- 1 sweet potato
- 1/2 small hokkaido pumpkin
- 200 gr(7 oz.) firm tofu e.g. sesame almond, smoked
- 2-3 Tbsp olive oil
- 1-2 tsp salt
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp paprika
- 1-2 Tbsp coconut flour
- Pinch of turmeric
Filling
- 1/2 cucumber
- 1/2 pepper
- 1 pack of rice noodles
- 1 hand full fresh spinach
- 1 small fresh beetroot
- 1-2 carrots
- 5-6 figs
- 1-2 packs of rice paper
- Fresh herbs like thai basil, basil, mint
Dip
- 1/2 cup cashews (soaked in water for approx. 1-2 hours)
- 1 beetroot precooked
- 2 tbsp tahini
- Juice of 1/2 lemon
- 5 Tbsp plant-based cream
- 1 tsp salt
- 1 pinch of peppeer
- 1/2 tsp cilantro
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
Instructions
Oven veggies
- Cut sweet potato, pumpkin and tofu in slices
- Mix with the other ingredients
- Place them on a baking pan and bake for 20-30 minutes at 200°C (392°F) until everything turns golden brown
- Place them aside
Dip
- Add all ingredients into a food processor and mix them into a creamy dip
- If you have a good mixer, you don’t necessarily need to soak the cashews in water
- Season with salt and pepper and serve with the autumn rolls
Rolls
- Cook the noodles (you can also use glass noodles) according to the packet instructions and let them cool off
- Cut the vegetables in stripes and the figs in slices
- Allocate the cooled off oven veggies and the tofu
- Soak the rice paper in water according to the packet instructions and roll them up with the preferred filling