Japanese Yam Sushi Bowls

with Sesame Spinach & Citrus Aioli

dinner

Sweet Potato White Rice Vegan Mayo Quinoa Lime Fruit Cucumber Dinner Grain Bowl Root Vegetables Leafy Greens Soy-Free Gluten-Free Quick and Easy Nut-Free Japanese
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
  14. For full ingredient list, see Nutrition
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 Japanese yams into wedges and place on 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

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

3
Marinate the spicy cucumbers

Thinly slice the cucumber. 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, juice one half, and cut the other half into wedges. Add lime zest, lime juice, Vegenaise, and a pinch of salt to a small bowl. Mix the citrus aioli.

5
Cook the spinach

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

6
Serve

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