• 1

    Servings

  • Prep Time 10'

  • Total Time 30'

  • Gluten-free

  • Vegan

Summer rolls with chia and peanut butter sauce recipe

  • 1

    Servings

  • Prep Time 10'

  • Total Time 30'

  • Gluten-free

  • Vegan

The cabbage roll can be traced back to Jewish cooking thousands of years ago. Their traditional “holishkls” was sweet and sour. It was made with with raisins, brown sugar, lemon and tomato. Since then, many variations (and names) have transpired across cultures. In Ukraine, the rolls also tend to be sweet. Many other peoples, such as the Romanian and Polish, celebrate with a more savory adaptation. Think meat and rice with a tomato sauce. I was inspired the other day to re-create this universally loved dish.

I always gravitate towards wraps and rolls when I am eating out. Of course I am always thinking up ways to add my own healthy twist. As I enjoyed my veggie wrap at one of my favorite local restaurants, I pictured a lighter and more flavorful version. The very next day I set out to develop this recipe. I decided to keep the cabbage but put it inside the wrap. Since I cook entirely plant-based I used a tortilla so that it would satisfy me and keep me fueled.

Instead of meat and rice, I packed in a fresh assortment of veggies. I baked sweet potato for a healthy starch and burst of flavor. They also added a very nice contrast to the crunchier cabbage! I love how refreshing the cucumber and basil are, especially in the heat of summer.

The sauce is what brought it all together. It always does, right? This peanut chia dressing is to die for. Its creamy and a little bit sweet. I am going to start making a fresh batch with my meal prep each week. It could go with anything! So simple and delicious. Just combine Erbology Chia Powderpeanut butter, sea salt, apple cider vinegar, maple syrup and water.

These rolls are great for an on-the-go lunch and also make the perfect finger food for appetizers or dinner. You will love the flavor palette, it just works. Play around with your own rolls and see what you come up with.

Ingredients

Peanut chia sauce
  • 1 tsp Erbology Organic Chia Powder
  • 1 tbsp organic peanut butter
  • ¼ tsp pinch of sea salt
  • 1 tbsp apple cider vinegar
  • 1 tbsp maple syrup
  • 2 tbsp water
Tortilla rolls
  • 2 tortillas wraps (for a gluten free option, use gluten free tortilla)
  • 1 cucumber
  • ⅓ bunch fresh basil, washed
  • ½ sweet potato, for the baked ‘fries’
  • 1 cup shredded red cabbage
Typical nutrition per serving
  • Energy (calories) 377 kcal
  • Protein: 9.37g
  • Fat: 8.07g
  • Carbohydrate: 68.38g

Here's how you do it

    1. Preheat oven to 425 degrees F. Spray baking sheet with non-stick spray and slice the potato in a french fries style. Arrange in one layer and sprinkle some salt. Bake until tender and golden brown, turning occasionally. Cooking time is 15 to 20 minutes. Cool 5 minutes before serving.
    2. Prepare the Chia and Peanut Sauce by mixing all the ingredients except the chia powder. You’ll get a runny dressing. Now add the chia powder and it will thicken in a minute.
    3. Slice the cucumber.
    4. To make a roll, take one tortilla, add some chia sauce, one layer of shredded cabbage, one of sweet potato ‘fries’ and some basil leaves. .
    Enjoy!

Tags

  • Appetisers
  • Chia seeds
  • Energy
  • Fiber
  • Gluten-free
  • Light dishes
  • Omega 3
  • Omega 6
  • Organic
  • Protein
  • Snacking
  • Starter

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