teriyaki sweet potato bowls
A little teriyaki never hurt anyone!
I love a good mock take out recipe, and this one is awesome! For starters, its super easy to make and you probably have most, if not all the ingredients on hand right now. Its the type of vegan meal that is sure to satisfy even the pickiest of meat eaters. Its a hearty meal with excellent flavor and texture. I was inspired by a similar recipe from the lovely Shannon of Yup, It’s Vegan.
INGREDIENTS
1 cup brown rice
salt to taste
a generous drizzle of olive oil
about a 1 inch long piece of fresh ginger / peeled, sliced
2 garlic cloves / peeled, whole
sweet potatoes / skin on, cubed
teriyaki sauce / i used brandless teriyaki, i added a bit of honey
sriracha sauce to taste / i used wild brine kimchi sriracha
shelled cooked edamame
fire roasted corn / i bought mine frozen from whole foods
avocado
scallions / sliced
sesame seeds / optional
DIRECTIONS
Rinse the brown rice. Add brown rice, 1 3/4 cup water, olive oil, salt, garlic cloves and ginger to a pot.
Bring to a boil, then reduce heat to low and cover. Cook for 45 minutes. Remove from heat and let stand for 10 minutes. Uncover, remove garlic and ginger. Fluff the rice.
Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
Mix teriyaki sauce, sriracha and any additional sweetener if you’re using it. Toss the sweet potatoes with the sauce (enough to coat them generously). Transfer them to the baking sheet.
Bake until the sweet potatoes are tender, about 40 minutes. Stir them a couple of times during baking.
Top with scallions and sesame seeds.
Cook edamame and corn according to the package.
Assemble your bowl and add avocado to your liking. Enjoy!
