Veggie sushi rolls with riced cauliflower and nori

Wash and peel sweet potato. Julienne (or match stick) cut into 3-4 inch pieces. Heat medium skillet on medium-high, add 2 teaspoons of sesame oil, add sweet potato. Brown for 3-5 minutes, then lower heat and cover to steam for an additional 2-3 minutes.

Meanwhile, wash and julienne slice cucumbers, peppers, cabbage and avocado, place separated on large plate.

(Note, to cut avocado make a slit starting from top, going to bottom, then all the way around to original cut. Twist slightly to open, use a spoon to scoop seed out or use a knife to carefully stick and pull out seed. Slice with knife while in shell then scoop out with spoon.

Wash and cut cauliflower, add to food processor and pulse until riced. Cook in bowl in microwave for 60 seconds, squeeze out excess moisture using nut milk cloth then put back into food processor.

Add 1/4 cup avocado and tahini, pulse until combined.

Lay the nori on your cutting board, vertically and smooth side down.

Spoon riced cauliflower mixture on half of nori paper, closest to your body (you may want a small bowl with water to seal the nori roll).

Place a few slices of each veggie evenly on the half of the dip area closest to the center of nori. Sprinkle with sesame seeds if desired.

Gently start to fold the nori roll, starting with the part closest to your body, tucking under veggies.

Continue to roll tightly until about an inch from the end, then wet your finger and brush along the inside flap and seal.

Wet a sharp knife blade and slice in 3/4 in pieces. Dip and enjoy!