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Teriyaki Sweet Potato Avocado Rice Bowl
THE VEGAN 811Ingredients
80Minutes
670Calories
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Ingredients
US|METRIC
3 SERVINGS
- 1 cup wild rice blend (or use any rice you like)
- 1/4 tsp. salt
- 2 sweet potatoes (large, peeled and chopped into 1/2 inch pieces)
- 2 avocados (large, pitted and cubed or cut in half and served in the bowls as pictured)
- 1/2 cup green onion (sliced)
- 1/2 cup coconut nectar (you can sub with agave if you like, but it will be slightly less thick and sweet. Coconut nectar really works best in terms of flavor and texture)
- 2 Tbsp. hot sauce (I use and love Frank's, this adds a much needed salty and acidic element to the sauce, so don't omit!)
- 1 tsp. yellow curry powder (I use my homemade blend here, but store-bought is fine)
- 2 tsp. toasted sesame seeds
- toasted slivered almonds (optional)
- red pepper flakes (optional)
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NutritionView More
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670Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories670Calories from Fat230 |
| % DAILY VALUE |
| Total Fat25g38% |
| Saturated Fat3g15% |
| Trans Fat |
| Cholesterol |
| Sodium550mg23% |
| Potassium1410mg40% |
| Protein15g |
| Calories from Fat230 |
| % DAILY VALUE |
| Total Carbohydrate109g36% |
| Dietary Fiber18g72% |
| Sugars19g |
| Vitamin A310% |
| Vitamin C50% |
| Calcium10% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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