Teriyaki Bowl Recipe With Sweet Potato and Rice

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These Teriyaki Sweet Potato Rice Bowls are a sweet and tangy repast that the family volition beloved! These bowls are packed with nutrients and use a healthier homemade teriyaki sauce that is surprisingly piece of cake.

Who doesn't beloved teriyaki? The sugariness and tangy sauce that coats whatsoever information technology is cooked with, giving it a viscid and irresistible chaff. I tin can't recollect of anyone. Kids honey its sweetness, adults beloved its complexity. It is a winner with any crowd.

This teriyaki is a bootleg version of the honey sauce. Store bought sauces are delicious, but they tin can be loaded with sodium and preservatives. This homemade version is surprisingly like shooting fish in a barrel to make. The recipe also makes extra that y'all can store in your fridge and use when y'all are in a bustle.

For this recipe, we use roasted sweetness potatoes as our "meat" to create a hearty plant-based meal. They get simmered in the sauce and tin actually soak in the flavor since they are a porous vegetable. The result is downright succulent.

Experience free to substitute the sweetness potatoes for chicken, if that is what your family prefers. Or, use one-half sweet potatoes and half chicken for the all-time of both worlds.

And then, serve the teriyaki sweet potatoes or chicken over a bed of rice. The rice will soak up any leftover teriyaki flavor, making sure you get to taste every terminal driblet. I added a seaweed salad for actress nutrients, broccoli slaw for crunch, and cilantro for freshness, simply experience free to make this bowl your own!

Since we made our own teriyaki sauce, we were able to pack in some extra nutrients. The fresh ginger that nosotros added to the sauce adds beaucoup season and can help with digestion. The fresh garlic is a natural antibacterial and antiviral, which can prevent us from communicable a cold. Combined, they both help to reduce inflammation in the body.

Seaweed is a strange ingredient that not everyone loves, but if you include information technology in this recipe, you volition be getting a whole host of nutrients that are hard to come past. They are ane of the highest sourced of dietary iodine which is necessary for proper thyroid function. In addition to the iodine, you also go doses of vitamin B2, copper, fe, and zinc, all of which play a role in seaweed'southward ability to detox the body and regulate hormones.

And so dish up a plate and eat your way to better health.

Ingredients for Teriyaki Basin Recipe:

For the teriyaki sauce:

• 1/2 cup soy sauce
• 1/3 cup h2o
• 3 tablespoons rice vino vinegar
• 1/4 loving cup agave syrup
• 6 tablespoons coconut sugar
• ii teaspoons minced garlic
• 1 tablespoon minced ginger
• 2 teaspoons arrowroot starch mixed with iv teaspoons water
• 1 1/2 cups brusk grain chocolate-brown rice
• 2 large sweet potatoes, cut into cubes
• 2 teaspoons avocado oil
• Pinch table salt
• Compression pepper
• Broccoli slaw
• Sesame seeds, optional for garnish
• Cilantro leaves, optional for garnish

For the seaweed salad:

• 1/3 loving cup arame seaweed
• 1 tablespoon rice vinegar
• ii teaspoons toasted sesame oil
• 2 teaspoons maple syrup
• 1 teaspoon liquid aminos OR tamari
• i/iv – ane/two teaspoon crushed red pepper flakes

Directions to prepare the Teriyaki Bowl:

1. Preheat the oven to 450 degrees.

2. In a saucepan, cook the rice according to package directions.

3. While the rice is cooking, toss the sweetness potatoes with the avocado oil, common salt, and pepper. Place in the oven and bake until tender, near twenty minutes.

4. While the sweetness potatoes are cooking, add all of the teriyaki sauce ingredients except for the arrowroot starch and water mixture into a bucket. Bring to a simmer. Remove from the rut and whisk in the arrowroot starch mixture. Return to the heat and whisk constantly until the mixture simmers. Remove from the rut and set aside.

5. Add the arame seaweed to a colander on peak of a bowl. Fill the bowl with water to submerge the seaweed.

6. Once the seaweed has plumped up, drain it and return it to the bowl. Add in the remaining seaweed salad ingredients and toss to combine. Gear up aside.

7. Add together the cooked sweetness potatoes and the half of the teriyaki sauce into a sauté pan. Bring to a simmer and cook for 7-10 minutes until the sweetness potatoes take absorbed the flavors of the sauce.

8. To gather the bowls, divide the rice evenly between four bowls. Top with the teriyaki sweet potatoes, broccoli slaw, and seaweed salad. Drizzle with extra teriyaki sauce and top with cilantro leaves and sesame seeds. Serve.

Prep Time 20 minutes

Cook Time forty minutes

Total Fourth dimension 1 hour

Ingredients

For the teriyaki sauce:

• ane/2 cup soy sauce
• 1/3 cup h2o
• iii tablespoons rice wine vinegar
• one/4 cup agave syrup
• half dozen tablespoons coconut sugar
• two teaspoons minced garlic
• i tablespoon minced ginger
• 2 teaspoons arrowroot starch mixed with iv teaspoons h2o
• i one/2 cups curt grain dark-brown rice
• 2 big sweetness potatoes, cutting into cubes
• 2 teaspoons avocado oil
• Compression table salt
• Compression pepper
• Broccoli slaw
• Sesame seeds, optional for garnish
• Cilantro leaves, optional for garnish

For the seaweed salad:

• 1/3 cup arame seaweed
• ane tablespoon rice vinegar
• 2 teaspoons toasted sesame oil
• 2 teaspoons maple syrup
• one teaspoon liquid aminos OR tamari
• 1/4 – 1/ii teaspoon crushed red pepper flakes

Instructions

1. Preheat the oven to 450 degrees.
2. In a bucket, melt the rice according to package directions.
3. While the rice is cooking, toss the sweet potatoes with the avocado oil, table salt, and pepper. Place in the oven and bake until tender, well-nigh 20 minutes.
4. While the sugariness potatoes are cooking, add all of the teriyaki sauce ingredients except for the arrowroot starch and water mixture into a saucepan. Bring to a simmer. Remove from the rut and whisk in the arrowroot starch mixture. Return to the heat and whisk constantly until the mixture simmers. Remove from the heat and prepare aside.
5. Add the arame seaweed to a colander on tiptop of a bowl. Fill the basin with water to submerge the seaweed.
6. Once the seaweed has plumped upward, drain it and return it to the bowl. Add together in the remaining seaweed salad ingredients and toss to combine. Set aside.
7. Add together the cooked sweet potatoes and the half of the teriyaki sauce into a sauté pan. Bring to a simmer and melt for vii-10 minutes until the sweet potatoes take captivated the flavors of the sauce.
8. To assemble the bowls, separate the rice evenly between four bowls. Top with the teriyaki sugariness potatoes, broccoli slaw, and seaweed salad. Drizzle with extra teriyaki sauce and top with cilantro leaves and sesame seeds. Serve.

Nutrition Information:

Yield:

ii

Serving Size:

ane
Corporeality Per Serving: Calories: 795 Total Fat: 18g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 14g Cholesterol: 0mg Sodium: 4304mg Carbohydrates: 145g Fiber: 12g Sugar: 71g Poly peptide: 17g

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Source: https://www.diys.com/teriyaki-sweet-potato-rice-bowls/

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