Recipe & Photo by Sophie Mackenzie    WHOLEHEARTED EATS

Recipe & Photo by Sophie Mackenzie WHOLEHEARTED EATS


This is one of those beautiful no-recipe kind of meals that can be adapted to whatever veggies you have laying around, or what looks good at the market. While I would recommend choosing a variety of veggies listed below for the full rainbow spectrum, there are a few veggies I think are essential. Creamy veggies like avocado help bind the roll together, sprouts help fill it out, and mango is just plain delicious. The rest of the veggies and herbs are pretty much up to you, but I’d say the more the merrier.


PREP TIME:  10 -15  Minutes

DIETARY CONSIDERATION: Raw, Vegan, Vegetarian, Paleo, Sugar Free, Dairy Free, Soy Free, Gluten Free


  • Red – Radish, Red Peppers

  • Orange – Mango, Orange Pepper, Carrot

  • Yellow – Golden Beetroot, Yellow Pepper

  • Green – Avocado, Any type of Sprouts, Cucumber, Mint, Cilantro, Green Onions, Basil, Spinach

  • Blue/Indigo/Violet – Beetroot, Cabbage, Watermelon Radish

  • 6 or so Chard Leaves


Creamy Miso Dressing

  • 2 Tbsp. Light Miso Paste

  • 1 Garlic Clove, Grated

  • 1 Lime, Juiced (about 2 Tbsp)

  • 1 tsp. Grated Ginger

  • 1 tsp. Mirin

  • 1 tsp. Tamari

  • 1 Tbsp. Tahini

  • 1 Tbsp. Flax Oil


Begin by slicing all your veggies. Radishes, peppers, carrot, mango, cucumber, and green onions can be sliced into matchsticks. Veggies like beets can be grated, avocado can be sliced, and finally sprouts, herbs and leafy greens like spinach can be left whole.

Once your veggies are prepped, it’s time to blanch the chard leaves. Bring a pot of water to a gentle boil, then carefully (using the stem of the chard) dip each leaf into the water for a few seconds until they turn bright green. Remove rather immediately and lay each leaf upside-down on a kitchen towel to dry. Once all the leaves are blanched, trim the stem and tip of the leaf off leaving a rectangular shaped. Using a sharp knife, carefully filet the thick underside if the remaining stem off to make a more even leaf.

Lay your veggies along the long side of the leaf and roll up like a roll of sushi. Slice the roll in half, then depending on the size, cut each half into three or four.

Serve with a little dollop of the miso sauce.

Creamy Miso Dressing

This sauce packs a punch, and although it’s tempting to go heavy on it, a small dollop is all you need. Combine all ingredients in a bowl, stirring well to combine.

Stacey Christie