This Vegan Teriyaki Sweet Potato Bowl is full of hearty, healthy carbs like rice, sweet potatoes, creamy avocado and the most delicious Teriyaki sauce with a curry flare! It is dairy-free, oil-free, nut-free, soy-free and full of plant-based goodness!
VEGAN TERIYAKI SWEET POTATO BOWL
Meet my new favorite bowl. I shared a pic of this bowl I whipped up a few days ago on Instagram and it exploded. You all were begging for this recipe, particularly this Teriyaki sauce that I said had a very interesting twist. That twist?? Infused with my DIY yellow curry powder and hot sauce! WHAT. Yes. I don’t know how this idea popped into my head, but oh boy, talk about bold-flavored, spicy, sweet and incredibly delicious drizzled all over rice, creamy avocado and sweet potatoes. I mean, it’s delicious straight out of the bowl, but the boldness of the sauce really makes the bowl come alive. Isn’t that the point of sauces anyways?? To liven up bowls and dishes? Yup, thought so.
EASY VEGAN TERIYAKI SAUCE
Because of the curry twist, I naturally named this CURRY TERIYAKI SAUCE. Bonus that unlike most Teriyaki sauces, this one is soy-free! And it only requires 4 ingredients! This is definitely not your traditional teriyaki sauce-I love to create my own twists and turns and versions of things. After all, there are a billion of basic teriyaki sauces on the internet already and this one is different and definitely my new fave.
It is sweet, spicy, salty and a bit acidic with the most delicious curry undertone!
HOW TO MAKE A VEGAN TERIYAKI BUDDHA BOWL
First, you will need to gather these 8 ingredients (+salt/pepper):
- wild rice blend
- sweet potatoes
- yellow curry powder
- hot sauce
- coconut nectar
- sesame seeds
- green onions
Make the teriyaki sauce and place in the fridge to marry the flavors and thicken.
Next, you will prepare the wild rice.
While the rice is cooking, chop up your sweet potatoes and get them ready to roast in the oven. Bake for 20-25 minutes or until browned.
Assemble your bowls, add sliced green onion, sesame seeds, avocado and drizzle lots of Curry Teriyaki sauce all over. For an extra kick, add red pepper flakes.
MORE VEGAN BUDDHA BOWL RECIPES TO TRY
Vegan Teriyaki Sweet Potato Bowl
This Vegan Teriyaki Bowl is full of hearty, healthy carbs like rice, sweet potatoes, creamy avocado and the most delicious Teriyaki sauce with a curry flare! It is dairy-free, oil-free and full of plant-based goodness!
- 1 cup (200g) wild rice blend, rinsed well first with room temp water
- 1/4 teaspoon salt
- 2 large sweet potatoes, peeled and chopped into 1/2 inch pieces
- 2 large avocados, pitted and cubed or cut in half and served in the bowls as pictured
- 1/2 cup sliced green onion
- 1/2 cup (160g) coconut nectar (you can sub with agave if you like, but it will be slightly less thick and more sweet. Coconut nectar really works best in terms of flavor and texture)
- 2 tablespoons (30g) hot sauce (I use and love Frank's, this adds a much needed salty and acidic element to the sauce, so don't omit!)
- 1 teaspoon yellow curry powder
- 2 teaspoons toasted sesame seeds
- Optional: toasted slivered almonds and red pepper flakes for garnish
- I recommend making 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 gets thicker after sitting in the fridge. You can skip this step if you like, just keep in mind it will be more runny. Just 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 1/4 teaspoon salt and 1 3/4 cup water to a medium pot over high heat. Bring to a boil and then cover with a tight-fitting lid and reduce the heat to simmer and cook 45 minutes until all the water is gone. Remove from the heat, keep the lid on and let it steam for 10 minutes. Then 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/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. SO so yummy! If using, add the toasted slivered almonds and red pepper flakes.
- This sauce is bold, sweet, spicy and incredibly delicious. It tastes amazing on the finished dish. I've even used it on my ramen noodle bowls because it is so delicious!