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Japanese Yam Sushi Bowls with Sesame Spinach & Citrus Aioli
2 or 4 Serving Dinner

Japanese Yam Sushi Bowls

with Sesame Spinach & Citrus Aioli

Tags: Gluten-Free, <600 Calories, Soy-Free
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
570
FAT
18g
CARBOHYDRATES
92g
PROTEIN
12g

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INGREDIENTS

  1. 2 Japanese yams
  2. ¾ cup quinoa speckled rice
  3. 1 cucumber
  4. 1 tbsp chile garlic sauce
  5. 1 tbsp rice vinegar
  6. 1 lime
  7. 3 tbsp Follow Your Heart® Soy-Free Vegenaise®
  8. 4 oz baby spinach
  9. 1 tbsp tuxedo sesame seeds
  10. 1 nori sheet
  11. 1 tbsp (2 tbsp) vegetable oil*
  12. Salt and pepper*
  13. *Not Included
  14. For full ingredient list, see Nutrition
  15. Directions for 4 servings indicated in parentheses
Allergens: N/A
Tools: Large nonstick skillet, Zester or microplane, Small saucepan with lid, Baking sheet
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
570
FAT
18g
CARBOHYDRATES
92g
PROTEIN
12g

View Full Nutrition Label


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INSTRUCTIONS

1
Roast the yams

Preheat the oven to 425°F. Cut yams into wedges and place on a baking sheet. Add 2 tsp (4 tsp) vegetable oil and a pinch of salt and pepper, toss, and bake until wedges are crisp and slightly browned, 20 to 25 minutes.

2
Cook the rice

Add quinoa speckled rice, 1¼ cups (2½ cups) water, and a pinch of salt to a small saucepan. Bring to a boil, cover, reduce heat to low, and cook until the water is absorbed and rice is tender, 15 to 20 minutes.

3
Marinate the spicy cucumbers

Thinly slice the cucumber(s). Add sliced cucumber, chile garlic sauce, and rice vinegar to a medium bowl and toss.

4
Prepare the citrus aioli

Zest and halve the lime(s), juice one half (1 lime), and cut the other half (1 lime) into wedges. Add lime zest, lime juice, Vegenaise, and a pinch of salt to a small bowl and mix the citrus aioli.

5
Cook the spinach

Heat 1 tsp (2 tsp) vegetable oil in a large nonstick skillet over medium-high heat. Add baby spinach, just 2 tsp (4 tsp) sesame seeds, and a pinch of salt and pepper. Cook until spinach is wilted, 1 to 2 minutes.

6
Serve

Divide the cooked quinoa speckled rice between bowls. Add roasted yam wedges, sesame spinach, and spicy cucumbers, and drizzle with citrus aioli. Tear the nori sheet(s) into pieces and sprinkle over the bowls. Top the Japanese yam sushi bowls with the remaining sesame seeds. Serve with lime wedges. Itadakimasu! (In Japan, this is often said before a meal to express thanks to whomever prepared the food.)

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