Teriyaki Sweet Potato Bowl
Ingredients
- ½ cup coconut nectar (sub with agave if you like, but it will be slightly less thick and sweet)
- 2 Tbsp hot sauce
- 1 tsp yellow curry powder
- 2 tsp toasted sesame seeds
- 1 cup wild rice blend (see Recipe Notes)
- ¼ tsp salt
- 2 large sweet potatoes, peeled and chopped into ½-inch pieces
- 2 large avocados, pitted and cubed
- ½ cup sliced green onion
- Optional: toasted slivered almonds and red pepper flakes for garnish
Instructions
- Make the Curry Teriyaki Sauce a few hours before you want to eat or the day before, just so it has time to marry the flavors and it gets thicker after it sits in the fridge.
- Add the coconut nectar, hot sauce, curry powder and sesame seeds to a small bowl. Whisk well until smooth. Add to the freezer for 1 hour or the fridge for a few hours.
- Preheat oven to 420°F and line a sheet pan with parchment paper. Set aside.
- Add the rice, the ¼ tsp salt and 1¾ cups water to a medium pot over high heat. Bring to a boil, cover and reduce the heat to simmer, and cook 45 minutes until all the water is gone. Remove from heat, cover and steam 10 minutes. Fluff with a fork.
- While the rice is cooking, add the chopped sweet potatoes to the lined pan, salt and pepper them and bake 25-30 minutes until the bottoms are golden brown and tender and cooked through.
- Assemble your bowls adding desired amount of rice, sweet potatoes and sliced avocado.
- Drizzle Curry Teriyaki sauce all over the bowls and garnish with fresh green onions and extra sesame seeds. If using, add the toasted slivered almonds and red pepper flakes.
Bonus Collections Meal Plan
This recipe selected from the eMeals Bonus Collections Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
