Japanese Yam Sushi Bowls
with Sesame Spinach & Citrus Aioli
INGREDIENTS
- 2 Japanese yams, wedged
- ¾ cup quinoa speckled rice
- 1 cucumber, thinly sliced
- 1 tbsp chile garlic sauce
- 1 tbsp rice vinegar
- 1 lime, zested, one half juiced, one half wedged
- 3 tbsp Follow Your Heart® Soy-Free Vegenaise®
- 4 oz baby spinach
- 1 tbsp tuxedo sesame seeds, divided
- 1 nori sheet
- 1 tbsp vegetable oil*
- Salt and pepper
- *Not included
- For full ingredient list, see Nutrition.
INSTRUCTIONS
Preheat the oven to 425°F. Add yams, 2 tsp vegetable oil, and a pinch of salt and pepper to a baking sheet, and toss. Bake until wedges are crisp and slightly browned, 20 to 25 minutes.
Add quinoa speckled rice, 1¼ 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.
Add cucumber, chile garlic sauce, and rice vinegar to a medium bowl and toss.
Add lime zest, lime juice, Vegenaise, and a pinch of salt to a small bowl and mix the citrus aioli.
Heat 1 tsp vegetable oil in a large nonstick skillet over medium-high heat. Add baby spinach, just 2 tsp sesame seeds, and a pinch of salt and pepper. Cook until spinach is wilted, 1 to 2 minutes.
Divide the quinoa speckled rice between bowls. Add roasted yam wedges, 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 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.)
SIMILAR RECIPES
SUPERFOOD BOWLS with Cranberries, Orange & Ginger Almond Sauce
QUINOA VEGGIE BOWLS with Roasted Brussels Sprouts & Lemon Vinaigrette
CURRIED CARROT FRITTERS with Mango Avocado Salad & Tamarind Chutney
SWEET POTATO BOWLS with Midnight Grains & Spicy Green Dressing
KOREAN BIBIMBAP with Gochujang Roasted Beets & Crispy Seeded Rice
