Mmmm…a fun way to eat more veggies.
Photo courtesy Nature Box.
Trying to turn over a new leaf, eating more kale and other good-for-you veggies, without giving up flavor and fun?
One of the major paths to better eating is to eat less meat and more vegetables. Yet many of us are veg-averse. Even if we like them, there’s always something we’d rather have (think pasta, pizza or a burger and fries, where the only veggies might be slices of tomato and onion and a piece of lettuce).
The secret is to serve recipes where the veggies can be “disguised” (see our favorite ideas below). Bright colors also work. What doesn’t seem to work with many people today is Mom’s approach: putting a protein on the plate with a side of string beans and a side of broccoli. So get creative on how to serve the beans and broccoli.
We picked up this idea from NatureBox.com, an e-tailer that delivers wholesome snacks and blogs on tasty, better-for-you foods. The fun and tasty spring rolls were developed by Lori Yates, a Detroit-area recipe developer, food writer and cooking instructor. She contributes healthier recipes with lots of visual appeal to the NatureBox blog, such as Thai Tofu Pizza and Salmon & Crispy Chickpea Salad and on her own blog, Foxes Love Lemons.
These spring rolls are a better-for-you snack or first course. Crunchy veggies are rolled in rice paper wrappers and served with a spicy creamy dipping sauce. The sweet potatoes are raw and sliced thin, for a texture like jicama but with more flavor and nutrients. Prep time is 25 minutes.
RECIPE: KALE & SWEET POTATO SPRING ROLLS
Ingredients For 6 Servings (18 Rolls)
For The Spring Rolls
18 rice paper wrappers
1 bunch kale, stems removed and leaves torn into large pieces
1 can (15.5 ounces) black beans, rinsed and drained
Kernels from 2 ears of corn (about 3/4 cup)
1 medium sweet potato, peeled and thinly sliced
1/2 red onion, thinly sliced
1/2 cup light sour scream or plain Greek yogurt
1-1/2 tablespoons hot sauce
For The Dipping Sauce