Japanese Sesame Sweet Potato Edamame Rice Bowls
Colorful rice bowls with roasted sweet potato, edamame, crisp vegetables, and a savory sesame-ginger dressing.
Instructions
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Rinse the brown rice until the water runs mostly clear.
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Cook the rice with water until tender, then keep it covered to steam.
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Heat the oven and toss the sweet potato with olive oil and a pinch of salt.
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Roast the sweet potato until tender inside and browned at the edges.
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Cook the edamame in simmering water until hot, then drain well.
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Whisk the soy sauce, rice vinegar, sesame oil, lime juice, ginger, and garlic.
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Divide the rice into bowls and add sweet potato, edamame, carrot, and cucumber.
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Spoon over the dressing, sprinkle with sesame seeds, and serve warm.
Tips
Cut the sweet potato into evenly sized cubes so every piece browns and becomes tender at the same time.
Notes
Nutrition is an estimate and may vary by ingredient brand, portion size, and cooking method.
Nutrition per serving
Frequently asked
Can I prepare this recipe ahead?
Yes. Prepare it as directed, cool it promptly, and store it in an airtight container in the refrigerator.
How long do leftovers keep?
Most leftovers keep well for up to 3 days when refrigerated promptly in a sealed container.
Can I make ingredient substitutions?
Yes. Choose ingredients with similar moisture and cooking times, then adjust the seasoning before serving.
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