sweet potato sushi bowl

The dressing really nail it! The original recipe use wasabi and pickled ginger, I dismiss both as I am not a big fan of both. However, both just serve as side dip, so it doesn't really interfere with the cooking method or other ingredients.

Ingredients: 

Sweet Potato Sushi
1 cup brown or white rice (we use brown rice because it's healthier, but white rice might be tastier)
1 sweet potato, peeled and cut into ½-inch dice (2 heaping cups)
½ tsp. olive oil
¼ tsp. salt
⅛ tsp. freshly ground black pepper
1 avocado, sliced
½ cucumber, seeded and cut into 1-inch matchsticks (1 cup)
1 small carrot, cut into 1-inch matchsticks (1 cup)
1 cup 1-inch-long strips roasted seaweed
4 tsp. toasted sesame seeds

Dressing
1½ tsp. grated fresh ginger
1 large clove garlic, grated
3 Tbs. tamari or soy sauce
2½ tsp. pure maple syrup or honey
2 tsp. rice wine vinegar
Indonesian sambal or hot chile sauce, to taste
¼ cup plus 2 Tbs. olive oil


Instructions:

1 | Preheat oven to 375°F.
2 | To make Sweet Potato Sushi: Cook rice according to package directions. Place sweet potato on large cookie sheet, toss with oil, and sprinkle with salt and pepper. Roast sweet potatoes 30 to 35 minutes,
until tender and starting to brown.
3 | To make Dressing: Whisk together ginger, garlic, tamari, maple syrup, rice wine vinegar, sambal, and 3 Tbs. water in small bowl. Slowly whisk in oil.
4 | Fill each of four bowls with 1 cup rice, 1/3 cup roasted sweet potatoes, one-quarter of avocado, 1/4 cup each cucumber, carrot, and seaweed strips. Top each with 1 tsp. sesame seeds. Drizzle with Dressing, and top with wasabi paste and pickled ginger, if using.

The original recipe published in Vegetarian Times Megazine edition of November 2015