What’s for lunch? Chef Adam Kenworthy’s Zucchini Roll Up Over a Bed of Wild Arugula! These zucchini roll ups are stuffed with roasted garlic and sweet potato, served over a bed of wild arugula, topped with a Tahini vinaigrette, some chopped basil and toasted sunflower seeds. Explore the full recipe, then give it a try and let us know what you think!
Ingredients
1-2 Zucchini
1 large sweet potato
3 cloves of garlic
1 Tbs Olive Oil
Salt to taste
Arugula
Tahini Dressing
Sunflower seeds
Chopped Basil
Directions
- Mandolin zucchini into thin lengthwise cross sections using the flesh on the outside and avoiding the center seeded area.
- Peel sweet potato and cut into small squares
- Add 2 tbsp olive oil to a heated pan.
- When oil is hot, add sweet potato and 3 cloves of minced garlic.
- Once Sweet Potato starts to brown reduce heat, add salt to taste, stir well and keep cooking for another 5 minutes, then set aside
- Take approximately five zucchini slices and line them so they are overlapping. Put 2-3 tablespoons of sweet potato filling inside and roll up tightly and evenly.
- Put the zucchini roll ups onto a baking sheet and into the oven for 8-10 minutes at 300F.
- Remove from the oven, then place over a bed of arugula, top with Tahini dressing and sprinkle with sunflower seeds
Tahini dressing
Tahini
Olive oil
Apple cider vinegar
Lemon juice
Salt
Cracked pepper
Water (to thin)
Sweetener (of your choice, optional —> to soften up the bitterness of the tahini.
By Adam Kenworth
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