Teriyaki Sweet Potato Avocado Rice Bowl

thevegan8.com

Kay Aerts-Miller

Full Time Rver on a plant based journey. Serving, cooking, going where the Lord leads.

1 cup (200g) wild rice blend, or use any rice you like

¼ teaspoon salt

2 large sweet potatoes, peeled and chopped into ½ inch pieces

2 large avocados, pitted and cubed or cut in half and served in the bowls as pictured

½ cup sliced green onion

Curry-Teriyaki Sauce

½ cup (160g) 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 tablespoons (30g) 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 teaspoon yellow curry powder

2 teaspoons toasted sesame seeds

Optional: toasted slivered almonds and red pepper flakes for garnish

Directions at thevegan8.com

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