YOUR SOLIN GENERATED RECIPE
Protein Sushi Rolls with Creamy Greek Yogurt Dip
Steamed sweet potato and protein rolls filled with fresh banana and dusted with shredded coconut, served with a creamy honey-vanilla yogurt dip.
INGREDIENTS
120g Sweet Potato, mashed
15g Vanilla Whey Protein Powder
50g Banana, sliced into strips
120g Non-fat Greek Yogurt
7g Honey
5g Shredded Unsweetened Coconut
PREPARATION
Steam or bake the sweet potato until soft, then peel and mash it in a bowl until completely smooth.
Mix the vanilla protein powder into the warm mashed sweet potato until fully incorporated and the mixture becomes dough-like.
Flatten the sweet potato mixture onto a piece of parchment paper or a bamboo sushi mat, shaping it into a thin rectangle.
Place the banana strips in a horizontal line across the center of the sweet potato mixture.
Carefully roll the sweet potato around the banana using the parchment paper to guide you into a tight log shape.
Sprinkle the outside of the roll with shredded coconut, pressing lightly so it adheres to the surface.
Slice the log into bite-sized sushi rounds using a sharp, slightly wet knife.
In a small bowl, whisk together the Greek yogurt and honey until smooth to create the dipping sauce.
Serve the sushi rolls immediately or chilled with the creamy yogurt dip on the side.