Now this is a great lunch to take to work as long as it stays well chilled, which helps to keep it tightly wrapped. Don’t leave out drizzling the avocado with the lemon juice though or it will spoil it. I love the crunch of the dukkah on the sweet potato but it’s still good without it, and although the roasted tomatoes with the vino cotto add a great dimension of flavour, I’m just as likely to use fresh tomatoes if I’m strapped for time and the tomatoes are ripe. The star for me is the nori so if you love it too let your imagination go wild with other fillings.
Ingredients
- 500 g g unpeeled and scrubbed sweet potato
- 2½ tablespoons extra virgin olive oil
- Sea salt flakes and freshly ground black pepper
- 2 tablespoons dukkah
- ½ orange finely grated zest
- 12 cherry tomatoes, halved
- 1 teaspoon vino cotto or balsamic vinegar
- 1 teaspoon chopped thyme
- 2 ripe avocados
- ½ lemon juice
- 4 nori sheets
- 50 g bean sprouts
- 16 young rocket leaves
How to Make It
- Preheat the oven to 200°C (fan-forced).
- Cut the sweet potato into 3 cm thick rounds, then into half-moons. Place on a baking tray lined with baking paper, drizzle with 1½ tablespoons olive oil and season with salt. Toss to coat well, then roast in a single layer for 30 minutes. Reduce the oven temperature to 180°C (fan-forced). Turn the sweet potato over, sprinkle evenly with dukkah and roast for another 10 minutes. Remove from the oven, scatter with orange zest and stand until cool.
- Place the cherry tomatoes, cut-side up, on a baking tray lined with baking paper. Sprinkle with the vino cotto or balsamic and thyme, then bake for 8 minutes or until slightly soft. Remove from the oven and set aside to cool.
- Place the avocado flesh, lemon juice and remaining tablespoon of olive oil in a bowl. Using the back of a fork, mash together, then season to taste.
- To assemble, place one sheet of nori, shiny-side down, and with the long side facing you on a dry surface or a sushi mat if you have one. Leaving a 2 cm border at the top, spread with one quarter of the avocado. Place one quarter of the sweet potato across the centre of the avocado, then top with one quarter of the bean sprouts, tomatoes and rocket. Roll up tightly, then repeat with the remaining ingredients. Cut in half and serve.
