These Teriyaki Sweet Potato Rice Bowls are a sweet and tangy meal that the family will love! These bowls are packed with nutrients and use a healthier homemade teriyaki sauce that is surprisingly easy.
Who doesn’t love teriyaki? The sweet and tangy sauce that coats whatever it is cooked with, giving it a sticky and irresistible crust. I can’t think of anyone. Kids love its sweetness, adults love its complexity. It is a winner with any crowd.
This teriyaki is a homemade version of the beloved sauce. Store bought sauces are delicious, but they can be loaded with sodium and preservatives. This homemade version is surprisingly easy to make. The recipe also makes extra that you can store in your fridge and use when you are in a hurry.
For this recipe, we use roasted sweet potatoes as our “meat” to create a hearty plant-based meal. They get simmered in the sauce and can really soak in the flavor since they are a porous vegetable. The result is downright delicious.
Feel free to substitute the sweet potatoes for chicken, if that is what your family prefers. Or, use half sweet potatoes and half chicken for the best of both worlds.
Then, serve the teriyaki sweet potatoes or chicken over a bed of rice. The rice will soak up any leftover teriyaki flavor, making sure you get to taste every last drop. I added a seaweed salad for extra nutrients, broccoli slaw for crunch, and cilantro for freshness, but feel free to make this bowl your own!
Since we made our own teriyaki sauce, we were able to pack in some extra nutrients. The fresh ginger that we added to the sauce adds beaucoup flavor and can help with digestion. The fresh garlic is a natural antibacterial and antiviral, which can prevent us from catching a cold. Combined, they both help to reduce inflammation in the body.
Seaweed is a strange ingredient that not everyone loves, but if you include it in this recipe, you will be getting a whole host of nutrients that are hard to come by. They are one of the highest sourced of dietary iodine which is necessary for proper thyroid function. In addition to the iodine, you also get doses of vitamin B2, copper, iron, and zinc, all of which play a role in seaweed’s ability to detox the body and regulate hormones.
So dish up a plate and eat your way to better health.
For the teriyaki sauce:
- 1/2 cup soy sauce
- 1/3 cup water
- 3 tablespoons rice wine vinegar
- 1/4 cup agave syrup
- 6 tablespoons coconut sugar
- 2 teaspoons minced garlic
- 1 tablespoon minced ginger
- 2 teaspoons arrowroot starch mixed with 4 teaspoons water
- 1 1/2 cups short grain brown rice
- 2 large sweet potatoes, cut into cubes
- 2 teaspoons avocado oil
- Pinch salt
- Pinch pepper
- Broccoli slaw
- Sesame seeds, optional for garnish
- Cilantro leaves, optional for garnish
For the seaweed salad:
- 1/3 cup arame seaweed
- 1 tablespoon rice vinegar
- 2 teaspoons toasted sesame oil
- 2 teaspoons maple syrup
- 1 teaspoon liquid aminos OR tamari
- 1/4 – 1/2 teaspoon crushed red pepper flakes
1. Preheat the oven to 450 degrees.
2. In a saucepan, cook the rice according to package directions.
3. While the rice is cooking, toss the sweet potatoes with the avocado oil, salt, and pepper. Place in the oven and bake until tender, about 20 minutes.
4. While the sweet potatoes are cooking, add all of the teriyaki sauce ingredients except for the arrowroot starch and water mixture into a saucepan. Bring to a simmer. Remove from the heat and whisk in the arrowroot starch mixture. Return to the heat and whisk constantly until the mixture simmers. Remove from the heat and set aside.
5. Add the arame seaweed to a colander on top of a bowl. Fill the bowl with water to submerge the seaweed.
6. Once the seaweed has plumped up, drain it and return it to the bowl. Add in the remaining seaweed salad ingredients and toss to combine. Set aside.
7. Add the cooked sweet potatoes and the half of the teriyaki sauce into a sauté pan. Bring to a simmer and cook for 7-10 minutes until the sweet potatoes have absorbed the flavors of the sauce.
8. To assemble the bowls, divide the rice evenly between four bowls. Top with the teriyaki sweet potatoes, broccoli slaw, and seaweed salad. Drizzle with extra teriyaki sauce and top with cilantro leaves and sesame seeds. Serve.