🍟 Side Dishes

Teriyaki Sweet Potato & Avocado Rice Bowl

Warm, caramelised roasted sweet potato tossed in rich, glossy homemade teriyaki sauce — paired with cool, buttery fresh avocado, fluffy mixed grain rice, and topped with crunchy toasted almonds, sesame seeds, and fresh scallion. Perfect balance of sweet, salty, umami, creamy and crisp textures — nourishing, colourful, and completely plant-based comfort food!

Shared by yuki

—

Time

40 min

Serves

Difficulty

easy

🛒 Ingredients

#Roasted Sweet Potato;
350 g sweet potato — peeled, cut into 2–3 cm cubes
1 tbsp olive oil.. pinch of salt & black pepper
#Homemade Teriyaki Sauce;
3 tbsp soy sauce.. 2 tbsp maple syrup or coconut sugar
1 tbsp mirin (vegan) or rice vinegar.. 1 tsp grated fresh ginger
1 garlic clove — minced.. 50 ml water
1 tsp cornstarch + 1 tbsp water — slurry
#Bowl Base & Toppings;
2 bowls cooked rice (brown rice, black rice, or mixed grains)
1 large ripe avocado — halved, pitted, sliced or scooped
2–3 scallions — chopped (green & white parts)
2 tbsp toasted sliced almonds.. 1 tbsp toasted sesame seeds

👩‍🍳 Instructions

1
Roast sweet potato: Preheat oven to 200°C (400°F). Toss sweet potato cubes with olive oil, salt, and pepper. Spread on baking tray in single layer — roast 25–30 minutes, flipping halfway, until tender and golden at edges.
2
Make teriyaki sauce: While potato roasts, combine soy sauce, maple syrup, mirin, ginger, garlic, and water in a small pan. Bring to gentle simmer. Stir in cornstarch slurry, cook 1–2 minutes until thick, glossy, and coating a spoon. Set aside.
3
Toss & assemble: When sweet potato is ready, toss warm cubes gently with half the teriyaki sauce. Divide cooked rice into bowls. Arrange teriyaki sweet potato and fresh avocado on top.
4
Finish & serve: Drizzle remaining teriyaki sauce over avocado and rice. Scatter generously with scallions, toasted almonds, and sesame seeds. Enjoy warm!