Turmeric Sweet Potato Nori Hand Rolls with Ginger Chickpea Mash

Sushi Night without the Fuss: Turmeric Sweet Potato Nori Hand Rolls with Ginger Chickpea Mash

Some days I want a meal that feels a little fun, but still supports my steady rhythm. This is that meal.

These hand rolls are basically “sushi night” without the fuss. No rolling mat, no perfect technique, no stress. Just warm turmeric roasted sweet potatoes, a creamy ginger chickpea mash, crunchy purple cabbage, a handful of spinach, and a sunflower seed sprinkle that makes every bite feel finished.

If you are working your January focus foods, this one checks a lot of boxes in one simple dinner.

Why I love this recipe

• It is cozy and fresh at the same time
• It uses pantry basics, plus a few colorful staples
• It is easy to prep ahead, then assemble in minutes
• It is naturally plant forward, with simple flex options if you want them

January focus foods featured

Sweet potatoes, turmeric, chickpeas, avocado, spinach, purple cabbage, ginger, sunflower seeds.

Turmeric Sweet Potato Nori Hand Rolls with Ginger Chickpea Mash

Serves: 2 (makes 6 to 8 hand rolls)
Prep time: 15 minutes
Cook time: 20 to 25 minutes
Total: about 40 minutes

Ingredients

Turmeric sweet potatoes

• 1 large sweet potato, cut into thin sticks or small planks
• 1 tablespoon olive oil
• 1 teaspoon turmeric
• 1/2 teaspoon garlic powder (optional)
• Salt and pepper

Ginger chickpea mash

• 1 can chickpeas, drained and rinsed
• 1/2 avocado
• 1 to 2 teaspoons fresh grated ginger (start small, add more if you love it)
• 1 tablespoon lemon or lime juice
• 2 to 4 tablespoons water, as needed to mash
• Salt and pepper

Crunchy cabbage fill

• 2 cups shredded purple cabbage
• 1 teaspoon olive oil
• 1 tablespoon lemon or lime juice
• Pinch of salt

For assembling

• 6 to 8 nori sheets (snack size works great, or cut full sheets into halves)
• 1 to 2 packed cups spinach
• 2 to 3 tablespoons sunflower seeds
• Optional: chopped pistachios for extra crunch

Quick dipping sauce (optional but delicious)

• 2 tablespoons low sodium tamari or soy sauce
• 1 tablespoon lime juice
• 1 teaspoon grated ginger
• 1 teaspoon maple syrup (optional, for balance)

Instructions

1) Roast the sweet potatoes

Heat oven to 425°F. Toss sweet potato sticks with olive oil, turmeric, salt, pepper, and garlic powder if using.
Roast 20 to 25 minutes, flipping once, until tender with browned edges.

2) Make the ginger chickpea mash

In a bowl, mash chickpeas with avocado, ginger, citrus, salt, and pepper.
Add a little water as needed until it is creamy, but still thick enough to scoop.

3) Toss the cabbage

Mix cabbage with olive oil, citrus, and a pinch of salt. Let it sit while you assemble.

4) Mix the dipping sauce (optional)

Stir tamari, lime, ginger, and maple syrup if using.

5) Assemble the hand rolls

Lay a nori sheet in your hand. Add:

• a small scoop of chickpea mash
• a few sweet potato sticks
• a small handful of spinach
• a pinch of cabbage
• sunflower seeds on top

Fold into a cone or taco shape and eat right away while the nori is crisp.

Flex options (if you want them)

• Add a sliced boiled egg inside the roll
• Add a small piece of salmon on the side, or flaked into the roll
• Keep it fully plant based and add extra sunflower seeds or pistachios for satisfaction

Make ahead tips

• Roast sweet potatoes up to 4 days ahead
• Mix chickpea mash up to 2 days ahead (press parchment on top to reduce browning)
• Shred cabbage in advance and keep it dry, then dress it right before eating

Storage

This is best assembled fresh. Store components separately:

• sweet potatoes: 4 days in the fridge
• chickpea mash: 2 days in the fridge
• cabbage: 3 to 4 days undressed

Estimated nutrition (per serving)

Depends heavily on how many rolls you eat and how much mash you use. As a general guide, this is a fiber rich, steady energy meal with plant protein, healthy fats, and lots of micronutrients.

Assumptions used for the estimate (so you can sanity-check)

• 1 large sweet potato ≈ 300 g
• 1 can chickpeas, drained/rinsed ≈ 240 g
• 1/2 avocado ≈ 100 g
• Spinach ≈ 60 g (about 2 packed cups)
• Purple cabbage ≈ 140 g (about 2 cups)
• Nori ≈ 4 full sheets total (or equivalent snack sheets)
• Sunflower seeds = 3 Tbsp
• Includes: 1 Tbsp olive oil (sweet potato) + 1 tsp olive oil (cabbage)
• Does not include optional dipping sauce

Per serving (1/2 recipe)

• Calories: ~610 kcal
• Protein: ~21 g
• Total Carbs: ~78 g
• Fiber: ~21 g
• Net Carbs: ~57 g
• Total Fat: ~27 g
• Saturated Fat: ~3 g
• Total Sugars: ~12–15 g
• Sodium: highly variable (see below)

Sodium note (important)

Sodium depends mostly on the canned chickpeas, any added salt, and the optional tamari dipping sauce.

• With drained + rinsed chickpeas and minimal added salt: often moderate
• If you use the optional dipping sauce: add ~900–1,000 mg sodium per serving (about 1 Tbsp tamari per serving), depending on brand

A simple Friday note

If you want a Friday dinner that feels like a treat but still supports your goals, put everything on the counter and let it be a build your own plate. That kind of dinner makes it easier to stick with the habits that help you thrive beyond 60.

Flex your plant power.

Disclaimer:
This content is for informational purposes only and is not medical advice. Always consult your healthcare provider before making changes to your diet, supplements, or lifestyle, especially if you have existing conditions or take medication.

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