Sweet Potato Bowl with Soy Sauce and Peanut Lime Dressing

Looking for a dinner that’s full of flavor, texture and fresh ingredients? This sweet potato bowl checks all the boxes. Roasted sweet potatoes, brown rice, crisp cucumber, avocado and quick-pickled peppers and onions come together with a creamy peanut lime dressing for a bowl that’s anything but boring.

A Little Soy Surprise

Soy makes an appearance here in two ways. Soy sauce brings that salty, savory flavor to the sweet potato marinade and peanut lime dressing, while edamame adds a little extra color, texture and plant-based protein to the bowl.

But what exactly is edamame? It’s simply a soybean picked before it reaches full maturity. The green pods you see at the grocery store start out as the same crop farmers grow for soybeans. In fact, South Dakota farmers grow millions of acres of soybeans each year, making that little scoop of edamame a pretty tasty connection to a crop grown close to home. Learn more about soy and its uses here.

Save This Sweet Potato Bowl Recipe

If you're looking for a new way to enjoy sweet potatoes or want an easy dinner recipe that brings soy into the mix, give this bowl a try.

Save this recipe for later and tag us when you make it!

Print

With ImageWithout Image

Sweet Potato Bowl

Yield: 2

Author: Hungry For Truth

Prep time: 20 MinCook time: 45 MinTotal time: 1 H & 5 M

Ingredients

Sweet Potatoes

• 2 tablespoons creamy peanut butter
• 2 tablespoons low sodium soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon olive oil
• 1 teaspoon grated garlic
• 1 teaspoon grated ginger
• 2 cups cubed sweet potatoes – from about 2 large peeled sweet potatoes
• Sesame seeds for garnish

Brown RIce

• 1 cup short grain brown rice
• 1 ¼ cups water
• ½ teaspoon kosher salt

Spicy Quick Pickled Vegetables

• ½ cup rice wine vinegar
• ½ cup water
• 1 teaspoon kosher salt
• 1 teaspoon granulated sugar
• 1 teaspoon sriracha
• 1 small red onion thinly sliced
• 1 small red bell pepper julienned

Peanut Lime Dressing

• 2 tablespoons creamy peanut butter
• 2 tablespoons freshly squeezed lime juice
• 1 tablespoon soy sauce
• ½ teaspoon fresh lime zest
• ½ teaspoon garlic powder
• 3 tablespoons olive oil

Instructions

1. Prepare the sweet potato marinade. Microwave the peanut butter briefly until smooth. Whisk together the peanut butter, soy sauce, sesame oil, olive oil, garlic, and ginger.
2. Marinate the sweet potatoes. Add the cubed sweet potatoes to the marinade and toss until evenly coated. Spread the sweet potatoes on a sheet pan.
3. Roast the sweet potatoes. Roast at 400°F for 40–45 minutes, or until golden brown and tender.
4. Cook the brown rice. Rinse the brown rice and cook according to package directions. Set aside to cool slightly.
5. Quick-pickle the vegetables. Add the sliced red peppers and onions to a hot vinegar and Sriracha brine. Let them sit while you prepare the remaining ingredients.
6. Make the peanut lime dressing. Whisk together peanut butter, lime juice, soy sauce, garlic powder, and olive oil until smooth.
7. Build the bowls. Add cooled brown rice to each bowl. Top with roasted sweet potatoes, pickled peppers and onions, cucumber, and avocado.
8. Finish and serve. Add a squeeze of fresh lime, drizzle with the peanut lime dressing, and sprinkle with sesame seeds. Serve and enjoy!

This is an estimate. Actual values can vary considerably depending on the products or brands used.

Did you make this recipe?

Tag @hungryfortruthsd on instagram and hashtag it #hungryfortruthsd