sweet potato rolls
These flaky little rolls are serious lunchbox workhorses. You’ve got slow carbs from sweet potato, plant protein from chickpeas, and salty satisfaction from feta, all wrapped in a kid-friendly, easy-to-hold format. Great warm or cold, and perfect for batch prep.
(Makes ~20–24 bite-size pieces)
- 2 medium sweet potatoes, peeled
- 1 can chickpeas, drained & rinsed
- 200 g feta cheese, crumbled
- 1 tbsp olive oil
- 1 tsp oregano (or thyme)
- 2 sheets puff pastry, thawed
- Salt & pepper, to taste
- 1 egg, beaten (for brushing)
- 1 tbsp sesame seeds (topping)
Roast peeled sweet potatoes at 200°C for ~30 minutes until soft. Scoop into a bowl.
Add chickpeas, olive oil and herbs. Mash roughly. Texture is good here.
Stir in feta. Taste and season lightly (feta already adds salt).
Roll out puff pastry sheets and slice each in half lengthwise.
Spread a layer of the mixture along each strip, leaving the edges clean.
Roll each strip into a tight sausage shape, then slice into bite-size pieces.
Brush with beaten egg and sprinkle with sesame seeds.
Bake at 180°C for 25–30 minutes, until puffed and golden.
- Holds together well for lunchboxes
- Lots of nutrients packed into one little roll
- Easy to batch prep
- Tastes good warm or cold
Store in an airtight container.
For best texture and flavor. Can be kept longer if well-sealed.
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