Yup! This is how I roll people. All your macro nutrients (carbs, protein, healthy fats, and veggies) packed in a yummy roll. Healthy food equals a healthy life, and life sure tasted good when I consumed these 😉
Hmmmm, yummy goodness…..
Recipe: serves 2
2 wild tilapia fillets
Half a medium sweet potato (mashed)
2 cups organic kale (cooked)
1/2 tsp herbamere (or sea salt)
1/4 tsp cayenne pepper
1/2 tsp cumin
1 tsp Mrs Dash salt free spice blend
1 tsp coconut aminos
1 tbsp organic extra virgin olive oil
Pre-heat oven to 400°F.
Skin and dice sweet potato into small pieces and boil with 1 cup of water for 15 minutes over medium-high heat. The smaller the pieces are, the quicker they cook and soften.
Wash and chop kale leaves into small pieces. Grease a skillet with 1/2 a tbsp of olive oil over medium heat and sauté kale leaves until they are withered down. Set aside when ready.
Mash cooked sweet potatoes until smooth. Combine the withered kale with remaining spices (except herbamere) and mix until flavours are well combined.
Using a tenderizer, tenderize the tilapia fillets until they are 1/2 an inch thick. Be careful not to overdo it or the tilapia fall apart. If you don’t have a tenderizer, use the bottom of a clean coffee mug or jam jar to tenderize your tilapia.
Season tilapia fillets with herbamere and 1/2 a tsp of olive oil.
Spread out about 3 tbsp of the sweet potato and kale mixture over the tilapia and roll. Stick a toothpick in the middle to keep the roll intact.
Place rolled tilapia on a baking sheet lined with parchment paper. Bake for 20-25 minutes or until golden brown.
When ready, top with hot sauce, homemade mayonnaise, or any toppings of choice and consume!