Quinoa Sushi with Sweet Potato & Avocado {gluten free & vegan}


Sushi is one of the most celebrated dishes in Japanese cuisine, both in Japan and around the world. Originally a pure and healthy food comprised of rice, nori, and unadulterated fish, many restaurants have taken sushi down an unhealthy path, complete with deep-fried ingredients, heavy mayo based sauces, and an excess of unnecessary ingredients. This revamped version of the original brings sushi back into the healthy fold, with an extra boost from unexpected ingredients. Quinoa, a super grain once considered as valuable as gold for the Incas of South America, packs a seriously healthy punch. As one of the only non-animal sources of complete protein, quinoa includes all nine essential amino acids, along with ample amounts of fiber, iron, lysine, magnesium, and riboflavin. Quinoa makes for an easy rice substitution, and gives you so much more nutritional bang for your buck. The sweet potatoes included in this recipe give you a big boost of vitamin A and beta carotene, and the healthy fats in the avocado help your body absorb all the great nutrients. I suggest tamari rather than soy sauce because of its lower sodium content and absence of wheat, which bothers people with a gluten intolerance. It also has a smoother, richer flavor, and definitely merits a try. These rolls make for a perfect simple meal or a great option for a dinner party. Just set out the components, and let everyone build their own rolls. They’re also a great way to get kids to eat their vegetables and try out new flavors.

You can now easily buy quinoa in Japan in regular supermarkets. It’s sold under the name キヌア.

This recipe makes two rolls, but can easily be doubled or tripled depending on how many people you’re feeding.

For the recipe, visit Geo Blue’s Healthy Travel Blog.

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