Sweet Potato Sushi Bowl

Rinse and dry the produce. Preheat the oven to 400°F. Cut the sweet potatoes into wedges, transfer to a baking sheet, and toss with 4 tsp vegetable oil, salt, and pepper. Bake until the wedges are crisp and slightly browned, about 20 to 25 minutes.

Combine the quinoa speckled rice, 2½ cups water, and a pinch of salt in a medium saucepan and bring to a boil. Reduce heat to low and cook, covered, until all of the water is absorbed and the rice is tender, about 15 to 20 minutes.

Thinly slice the cucumbers on the diagonal and place in a large bowl. To the bowl, add the sambal, rice vinegar, tamari, and sesame oil. With a fork, toss the cucumbers with the sauce, ensuring they’re evenly coated. Set aside to marinate.

Combine the yuzu juice and Vegenaise in a medium bowl. Sprinkle with salt and mix yuzu sauce to combine.

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

To serve, scoop the quinoa speckled rice into large shallow bowls. Top with sambal cucumbers, sweet potato wedges, and sesame spinach. Sprinkle with kizami nori and drizzle with yuzu sauce. Grab your chopsticks and enjoy!