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Vegetarian Sweet Potato Sushi Bowls


  • Yield: 4 1x
  • Category: Entree, Gluten Free, Vegan

Ingredients

  • 1 cup brown or white rice, dry
  • 2 heaping cups peeled and diced sweet potato, ½ in dice
  • 1/2 teaspoon olive oil
  • ¼ teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 avocado, sliced
  • ½ cucumber, seeds removed and cut into 1 inch matchsticks, about 1 cup
  • 1 small carrot, cut into 1 inch matchsticks, about 1 cup
  • 1 cup roasted seaweed strips, 1 inch long
  • 4 teaspoons toasted sesame seeds
  • Optional toppings: wasabi paste, pickled ginger

Ginger Soy Dressing (makes 1 1/2 cups):

  • 1 ½ teaspoons grated fresh ginger
  • 1 large clove garlic, grated
  • 3 tablespoons tamari, or soy sauce
  • 2 ½ teaspoons pure maple syrup, or honey
  • 2 teaspoons rice wine vinegar
  • Hot chili sauce, to taste
  • 3 tablespoons water
  • ¼ cup plus 2 tablespoons olive oil

Instructions

  1. Pre-heat oven to 375 degrees Fahrenheit. Cook rice according to package directions. While rice is cooking, peel the sweet potato and cut into ½ inch pieces. Place sweet potato on a large cookie sheet and toss with oil and salt and pepper. Roast sweet potatoes until tender and starting to brown, 30-35 minutes.
  2. In a small bowl, whisk together the ginger, garlic, tamari, maple syrup, rice wine vinegar, hot chili sauce, and water. Then, slowly whisk in the olive oil. Prepare the salad by filling each bowl with 1 cup rice, 1/3 cup roasted sweet potatoes, ¼ the avocado, and ¼ cup cucumber, carrot and seaweed strips. Next top with 1 teaspoon sesame seeds. Drizzle on desired amount of dressing over top. Enjoy with wasabi paste and pickled ginger if desired.