Autumn Rolls with Beetroot Tahini Dip

Ingredients:

Oven veggies:

• 1  sweet potato
• 1/2 small hokkaido pumpkin
• 200 gr(7 oz.) firm tofu  e.g. sesame almond, smoked
• 2-3 Tbsp olive oil
• 1-2 tsp salt
• 1 tsp  onion powder
• 1 tsp garlic powder
• 1 tsp paprika
• 1-2 Tbsp coconut flour
• Pinch of turmeric

Filling:

• 1/2 cucumber
• 1/2 pepper
• 1 pack of rice noodles
• 1 hand full fresh spinach
• 1 small fresh beetroot
• 1-2 carrots
• 5-6 figs
• 1-2 packs of rice paper
• Fresh herbs like thai basil, basil, mint

Dip:

• 1/2 cup cashews (soaked in water for approx. 1-2 hours)
• 1 beetroot  precooked
• 2 tbsp tahini
• Juice of  1/2 lemon
• 5 Tbsp plant-based cream
• 1 tsp salt
• 1 pinch of peppeer
• 1/2 tsp  cilantro
• 1/2 tsp onion powder
• 1/2 tsp garlic powder

Method:

1. Oven veggies: Cut sweet potato, pumpkin and tofu in slices. Mix with the other ingredients.
2. Place them on a baking pan and bake for 20-30 minutes at 200°C (392°F) until everything turns golden brown. Place them aside.
3. Dip: Add all ingredients into a food processor and mix them into a creamy dip. If you have a good mixer, you don’t necessarily need to soak the cashews in water.
4. Season with salt and pepper and serve with the autumn rolls.
5. Rolls: Cook the noodles (you can also use glass noodles) according to the packet instructions and let them cool off.
6. Cut the vegetables in strips and the figs in slices. Allocate the cooled oven veggies and the tofu.
7. Soak the rice paper in water according to the packet instructions and roll them up with the preferred filling.