Sweet Potato Bowls
Yield: 2 large bowls
These Sweet Potato Bowls are packed with flavor, with chunks of roasted sweet potatoes, brown rice, spicy pickled vegetables, and other fresh mix-ins. Topped with a peanut lime dressing, your tastebuds will love each and every bite! Easily customize these vegetarian poke bowls with whatever ingredients you like!
Ingredients
For the Roasted Sweet Potatoes
- 2 tablespoons creamy peanut butter
- 2 tablespoons low sodium soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon olive oil
- 1 teaspoon grated garlic
- 1 teaspoon grated ginger
- 2 cups cubed sweet potatoes - from about 2 large peeled sweet potatoes
- Sesame seeds for garnish
For the Brown Rice
- 1 cup short grain brown rice
- 1 ¼ cups water
- ½ teaspoon kosher salt
For the Spicy Quick Pickled Vegetables
- ½ cup rice wine vinegar
- ½ cup water
- 1 teaspoon kosher salt
- 1 teaspoon granulated sugar
- 1 teaspoon sriracha
- 1 small red onion thinly sliced
- 1 small red bell pepper julienned
For the Peanut Lime Dressing
- 2 tablespoons creamy peanut butter
- 2 tablespoons freshly squeezed lime juice
- 1 tablespoon soy sauce
- ½ teaspoon fresh lime zest
- ½ teaspoon garlic powder
- 3 tablespoons olive oil
Additional Ingredients, all optional and to taste
- 1 avocado peeled, pitted, and sliced
- 1 cup shelled edamame steamed
- 1 Persian cucumber sliced
- 2 tablespoons spicy mayo 2 tablespoons mayo + ½ teaspoon sriracha
- Lime wedges sliced green onion, and sesame seeds, for garnish
Instructions
For the Roasted Sweet Potatoes
- Preheat oven to 400° F and line a rimmed baking sheet with parchment or foil.
- Add peanut butter to a large, microwave safe bowl. Microwave for 30 seconds, or until the peanut butter is smooth and liquid.
- Add soy sauce, sesame oil, olive oil, garlic, and ginger to the bowl and whisk until smooth.
- Add sweet potatoes and toss until evenly coated, then place on prepared pan, taking care to not overcrowd the pan.
- Roast for 40-45 minutes, or until sweet potatoes are fork-tender and golden brown.
- Store any leftover sweet potatoes in an airtight container in the fridge for up to three days.
For the Brown Rice
- Make sure to check (and follow) the directions on your package of brown rice, as cooking times and water proportions can vary significantly by brand!
- Place brown rice in a fine mesh sieve and rinse it under cold water until the water is clear.
- Add rinsed rice, water, and salt to a rice cooker and cook according to the manufacturer’s instructions. If you don’t have a rice cooker, add rinsed rice, water, and salt to a medium saucepan set over medium heat. Bring rice to a boil and then reduce heat to low, cover the pan with a tight fitting lid, and cook for 40-45 minutes or until rice is fluffy and tender.
- Allow rice to cool to room temperature before serving. Store any leftover rice in an airtight container in the fridge for up to three days.
For the Spicy Quick Pickled Vegetables
- Add rice wine vinegar, water, salt, sugar, and sriracha to a medium saucepan set over medium heat. Bring mixture to a boil and cook until salt and sugar have dissolved.
- Remove pan from the heat and add red onions and red bell peppers. Set aside to pickle for 15 minutes.
- Once vegetables have cooled, transfer them (along with their pickling liquid) to an airtight container and store in the fridge for up to 2 weeks.
For the Peanut Lime Dressing
- Add peanut butter to a small microwave safe bowl. Microwave for 30 seconds, or until peanut butter is liquid.
- Whisk in lime juice, soy sauce, lime zest, and garlic powder. Then slowly add the olive oil, whisking vigorously.
- Store the dressing in an airtight container in the fridge for up to 3 days. Shake or whisk before serving.
Assembly
- Place half of the brown rice in a large bowl. Top with half of the sweet potatoes, some of the pickled vegetables, and any additional toppings. Drizzle peanut lime dressing over the top and garnish with sesame seeds and green onion. Enjoy immediately.
Nutrition Information:
Serving: 1 Calories: 1224kcal Carbohydrates: 151g Protein: 33g Fat: 90g Saturated Fat: 14g Polyunsaturated Fat: 70g Cholesterol: 5mg Sodium: 1462mg Fiber: 32g Sugar: 38g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.