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35 min

50 min



raw. Sweet potato & coconut rice zucchini rolls with raw with a sweet tomato chilli chutney sauce

Prep Time:

Total Time:



About the Recipe

Zucchini wrapped around a sweet potato and coconut filling with served with a rich chutney.


Zucchini rolls

2- 3 zucchini’s


1 Large sweet potato

2 tablespoons of coconut meat

1/2 cup of coconut water

Handful of orange baby tomatoes


1/2 sliced avocado

1/2 cup of chopped dill

Sweet chilli chutney sauce

Handful of baby tomatoes

1 clove of garlic

4 dates

1 yellow bell pepper

Juice of half a lemon

1/4 small red chillies


Step 1 Peel the sweet potato , slice into cubes then blend with the coconut & coconut water until smooth. Strain the mix with a nut milk bag to get rid of extra moisture and place mix to the side.

Step 2 Blend together all the ingredients for the chutney and place to the side.

Step 3 Next make strips with a vegetable peeler from the zucchini and place on paper towels to get red of excess moisture.

Step 4 Pat the zucchini again with a paper towel on the top to remove more moisture. Make sure you overlap the zucchini strips in a row so you can top it with your fillings (refer to photo's).

Step 5 Place all your the sweet potato filling on the zucchini strips with avocado and dill.

Step 6 Roll up the zucchini with the filling form the zucchini rolls (please refer to photos).

Step 7 Then top with the chutney yo made earlier.

Step 8 Serve with some fresh dill & spring onions.

Step 9 Repeat Steps 3- 8.

Chef's Tips

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