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Sweet Potato Sushi Rolls with Quinoa

Sweet Potato Sushi Rolls with Quinoa

These sweet and savory Sweet Potato Sushi Rolls with Quinoa have a miso ginger dipping sauce. Great as an appetizer or main dish.
Course Main Course
Cuisine vegan, gluten free
Keyword quinoa sushi, sweet potato sushi rolls, vegan sushi rolls
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6 rolls (36 pieces)
Calories 204kcal


Miso Ginger Dipping Sauce


  • Rinse quinoa thoroughly. Bring quinoa and water to a boil. 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. 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 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.


Serve with Miso Ginger Dipping Sauce, or serve with a Sweet Dipping Sauce if you prefer.


Calories: 204kcal | Carbohydrates: 35g | Protein: 6g | Fat: 3g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 784mg | Potassium: 358mg | Fiber: 4g | Sugar: 8g | Vitamin A: 5480IU | Vitamin C: 27.1mg | Calcium: 37mg | Iron: 2.1mg