Teriyaki Sweet Potato Bowls

Ingredients

• Sweet potato

  Raw, unprepared

  2 sweetpotato, 5" long or 260g

• Stir-Fry & Marinade, Teriyaki, Traditional Japanese

  San-J

  4 tablespoon or 68g

• Hot Chili Sauce

  Sriracha - Walmart

  1 serving or 5g

• Edamame

  Frozen, prepared

  2 cup or 310g

• Broccoli

  Raw

  2 cup chopped or 182g

• Avocados

  California, raw

  1 fruit, without skin and seed or 136g

• Onions

  Young green, tops only

  1 stalk or 12g

• Sesame seeds

  Seeds, whole, dried

  4 tsp or 12g

• Organic Brown Basmati Rice

  Lundberg

  1 ½ cup or 294g

Directions

1. Preheat the oven to 400 degrees Fahrenheit. Spray a glass baking dish lightly with oil.
2. Toss the sweet potatoes with about 1/4 cup teriyaki sauce, or enough to coat them fairly generously. If using, also add the sriracha. Transfer them to the baking dish.
3. Bake until the sweet potatoes are tender but not overdone, about 40 minutes. Stir them a couple of times during baking.
4. While potatoes are cooking, cook rice in rice cooker until finished.
5. Steam broccoli, or roast with potatoes, last 10 minutes.
6. To assemble bowls: Add rice, teriyaki sweet potatoes, 1/2 cup edamame, 1/2 cup broccoli, and a quarter of the avocado. Top with green onions and sesame seeds.
7. Recipe by: Yup, it's Vegan (source: https://yupitsvegan.com/teriyaki-cauliflower-rice-bowls/)