Rinse quinoa thoroughly. Bring quinoa and water to a boil in a saucepan. Reduce to a simmer and cook until water is absorbed, about 15 minutes.
Heat brown rice vinegar, sugar, and tamari in a pan until the sugar dissolves. Pour over cooked quinoa. Mix thoroughly.
Cut sweet potato into large chunks. Put sweet potato and enough water to cover them in a pot. Bring to a boil, then reduce to a simmer. Cook until tender. Drain and let cool.
Lay a nori sheet out on a cutting board with the perforated lines going vertically (if your nori has perforated lines). Spread ½ cup cooked quinoa on nori sheet, pressing quinoa into nori and leaving about ½" of the far side uncovered.
Slice sweet potato into strips. Layer sweet potato strips on quinoa along with 2 red pepper strips.
Roll the nori tightly away from you. Wet the uncovered edge so that the roll will stick. Slice on perforated lines with a serrated knife, or to the size of your liking. Repeat with the other rolls.
Miso Ginger Dipping Sauce
Mix all the ingredients.
Notes
Serve with Miso Ginger Dipping Sauce, or serve with a Sweet Dipping Sauce if you prefer.I recommend making the sushi rolls right before serving them so that the nori sheets down get soggy.The sauce will last about a week in an airtight container in the fridge. The cooked sweet potato will last 3-5 days, and the cooked quinoa will last 5 days.