Print

Teriyaki Sweet Potato Avocado Rice Bowl

This Teriyaki Sweet Potato Avocado Rice 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!
Course Dinner
Cuisine American
Keyword sweet potato bowl, teriyaki grain bowl, teriyaki rice bowl, vegan teriyaki bowl
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 3 -4 servings
Author Brandi Doming

Ingredients

  • 1 cup (200g) wild rice blend, or use any rice you like
  • 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

Curry-Teriyaki Sauce

  • 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

Instructions

  1. 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.
  2. Preheat oven to 420°F and line a sheet pan with parchment paper. Set aside.
  3. 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.
  4. 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.
  5. Assemble your bowls adding desired amount of rice, sweet potatoes and sliced avocado.
  6. 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.
  7. 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!