1 – 3 zucchini, thinly sliced lengthwise*
red bell pepper, julienned
yellow bell pepper, julienned
carrots, julienned (I used baby carrots, cut into quarters)
sprouts/micro greens of choice
fresh cracked pepper
1 cup basil or kale
1 cup kale
1 clove garlic
2 tbsp tahini, optional
3 tbsp or so extra virgin olive oil (if not using tahini add 1 or 2 extra tbsp olive oil)
himalayan salt to taste
Amounts here will vary on how many your making, use your best judgement on how much you will need. If you can’t find sprouts or micro greens, try using cilantro or fresh basil leaves.
For the kale pesto, place ingredients into food processor and process until desired consistency. Taste for seasoning.
Lay your zucchini flat on a hard surface, layer with the pesto, add sprouts, veggies and starting from the veggie end, roll and stick with a toothpick in the center. Top with cracked pepper. Serve and enjoy!
* Look for the smaller zucchini, they will be the perfect size for these bite size rolls. The length and width is just right.
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