Sprouted Quinoa Maki Rolls

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What’s not to love about Japanese Maki Rolls?! They are so delicious, and have the perfect balance of “light yet filling”. Create these raw vegan maki rolls with your partner, a friend, or even your children. We love the pop of contrasting color from all of the fresh vegetables. In this recipe Jenné Claiborne uses  bell pepper, purple cabbage, avocado, pickled ginger, red lentils and sprouted quinoa inside of her nori sheets. Sprouted quinoa is a great source of alkaline forming protein, is very easy to digest and assimilate, and still retains those life giving enzymes and phyto-nutrients that would otherwise be destroyed with cooking. Check out Jenné’s other recipe how to for sprouting quinoa.


1 sheet Nori Seaweed (make sure it's untoasted if you're eating only raw)1/2 avocado1/2 clove of garlic, minced1/4 tsp red chili flakes, or 1/4 tsp Jalepeño pepper mincedsea salt1/4 cup red lentils, sprouted or soaked overnight1/2 red bell pepper, thinly sliced or julienne1/4 cup red cabbage shredded1/4 cup sprouted quinoapickled ginger and it's liquid



1) In a bowl mash the avocado with the garlic, chili or jalepeño, and sea salt until the desired consistency is reached. Stir the lentils into this mixture.2) Lay one sheet of nori onto the bamboo mat.  Spread avocado lentil mixture onto the bottom third of the nori.3) Place red pepper and red cabbage onto spread, allowing about 1/2 an inch to stick out over the edges of the nori.4) Spread the sprouted quinoa over, then add your desired amount of pickled ginger.  Roll the sushi by turning bottom corners up and tucking the contents into the nori.  Roll until only 1 centimeter is left.5) Moisten the last centimeter of nori with liquid from the pickled ginger jar, then roll to close tightly.6) Place roll onto a cutting board and cut into about 6 equal pieces.



You'll need a bamboo mat for this recipe.  You can find them at most grocery stores where you'll find the nori and other seaweed products.  It should cost about $2 or $3. Find the instructions for sprouting quinoa below this recipe.

About Jenné Claiborne

Jenné Claiborne is a self proclaimed addict of plant based food that is delicious, healthy and beautiful.  Her vegan foodblog Sweet Potato Soul was created as a way for her to share her immense passion for food, while deepening her instincts and skills in the kitchen. Coming from a family of fantastic home cooks who utilize love as their signature ingredient, Jenné certainly adds a lot of heart and soul to every dish she has the privilege to share with her blog's guests. Not long after the creation of Sweet Potato Soul, Jenné decided that her passion for food must be pursued as a career.  Realizing the need for a vegan cooking show, the Boston University trained actress put her life in the theatre on hold, and promptly began shooting her own show at the beginning of 2011.  The online cooking show can be found on the blog and on YouTube. Sweet Potato Soul, as a blog and cooking show, strives to inspire people to live healthier, happier and more passionate lives.  The recipes are full of flavor, energy, life and love.  Raw food plays an important part in the way Jenné eats.  After adopting a raw diet for a few months and experiencing unbelievable total wellness, it has become a point of interest to share raw creations on the blog.  Both Jenné's raw and cooked dishes are inspired by cuisines around the globe.  On the site you'll find recipes and stories from her recent travels in Thailand and Bali. Ultimately through Sweet Potato Soul, Jenné desires to leave readers feeling inspired, and hungry for more.

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