Japanese Yam Sushi Bowls with Sesame Spinach & Citrus Aioli

Japanese Yam Sushi Bowls

with Sesame Spinach & Citrus Aioli

dinner

Japanese Nut-Free Summer Recipes Spring Recipes Quick and Easy Gluten-Free Soy-Free Leafy Greens Root Vegetables Grain Bowl Dinner
SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
730
FAT
17g
CARBOHYDRATES
131g
PROTEIN
14g

MAIN 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 vegetable oil*
  12. Salt and pepper*
  13. *Not Included
Allergens: N/A
Nutrition

TOOLS

  • Baking sheet
  • Small saucepan with lid
  • Zester or microplane
  • Large nonstick skillet

INSTRUCTIONS

1
Roast the yams

Preheat the oven to 400°F. Cut Japanese yams into wedges and transfer to a baking sheet. Toss with 2 tsp vegetable oil and a pinch of salt and pepper, and bake until wedges are lightly browned, about 20 to 25 minutes.

2
Cook the rice

Combine quinoa speckled rice, 1¼ cups water, and a pinch of salt in a small saucepan and bring to a boil. Cover, reduce heat to low, and cook until all of the water is absorbed and the rice is tender, about 15 to 20 minutes.

3
Marinate the spicy cucumbers

Thinly slice cucumber and place in a medium bowl. Add as much of the sambal as you’d like and rice vinegar and toss with a fork.

4
Prepare the citrus aioli

Zest the lime into a small bowl. Add Vegenaise, 1 tsp lime juice, and a pinch of salt. Mix citrus aioli to combine.

5
Cook the spinach

Place a large nonstick skillet over medium-high heat with 1 tsp vegetable oil. Once hot, add baby spinach, just half the sesame seeds, and a pinch of salt and pepper. Cook until just wilted, about 1 to 2 minutes.

6
Serve

Cut the remaining lime half into wedges. Scoop quinoa speckled rice into large shallow bowls. Top with sambal cucumbers, roasted yam wedges, and sesame spinach. Hand tear nori sheet over the bowls and drizzle with citrus aioli. Sprinkle with remaining sesame seeds and serve with lime wedges.