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Japanese Yam Sushi Bowls

with Sesame Spinach & Citrus Aioli

dinner

Dinner Grain Bowl Root Vegetables Leafy Greens Soy-Free Gluten-Free Quick and Easy Spring Recipes Summer Recipes Nut-Free Japanese
SERVINGS
2 4
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

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

INSTRUCTIONS

1
Roast the yams

Preheat the oven to 425°F. Cut the 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 the wedges are crisp and slightly browned, 20 to 25 minutes.

2
Cook the rice

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

3
Marinate the spicy cucumbers

Thinly slice the cucumber and place in a medium bowl. Add the chile garlic sauce and rice vinegar to the bowl and toss, ensuring the cucumbers are evenly coated.

4
Prepare the citrus aioli

Zest and halve the lime, juice one half, and cut one half into wedges. In a small bowl, combine the lime zest, lime juice, Vegenaise, and a pinch of salt. Mix the citrus aioli to combine.

5
Cook the spinach

Heat a large nonstick skillet over medium-high with 1 tsp vegetable oil. Add the spinach, just 2 tsp sesame seeds, and a pinch of salt and pepper. Cook until the greens are wilted, 1 to 2 minutes.

6
Serve

Divide the quinoa speckled rice between large, shallow bowls. Top with roasted Japanese yams, sesame spinach, and spicy cucumbers. Drizzle with citrus aioli. Tear the nori sheet over the bowls and sprinkle with 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.)