Japanese Yam Sushi Bowls
with Sesame Spinach & Citrus Aioli
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- 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, half juiced, half cut into wedges
- 3 tbsp vegan mayo
- 4 oz baby spinach
- 1 tbsp tuxedo sesame seeds, divided
- 1 nori sheet
- 1 tbsp vegetable oil*
- Salt and pepper
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition.
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. (4-serving meal: use 4 tsp vegetable oil)
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. (4-serving meal: use 2½ cups water)
Add cucumber, chile garlic sauce, and rice vinegar to a medium bowl and toss.
Add lime zest, lime juice, vegan mayo, 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. (4-serving meal: use 2 tsp vegetable oil, just 4 tsp sesame seeds)
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. Tuck in!