Asian-style Rice Bowl with Sweet Potatoes and Vegetables
A quick, colorful rice bowl with roasted sweet potatoes, fresh avocado, and crisp asparagus, finished with a squeeze of lime and a sprinkle of sesame seeds.
- Total time
- 25 min
- Servings
- 2
- Calories
- 420
- Protein
- 8g
Ingredients
- 1.5 cups cooked rice
- 1 medium sweet potato
- 8 spears asparagus
- 1 medium avocado
- 1 whole lime
- 1 tbsp sesame seeds
Instructions
- 1
Preheat oven to 425°F. Peel and cube the 1 medium sweet potato into 1/2-inch pieces. Toss with 1 tbsp olive oil and a pinch of salt, then spread on a baking sheet.
- 2
Roast sweet potato for 15 minutes, then add the 8 asparagus spears (trimmed) to the same sheet. Roast until sweet potato is tender and asparagus is bright green, about 5-7 more minutes.
- 3
While vegetables roast, slice the 1 avocado and cut the 1 lime into wedges. Warm the 1.5 cups cooked rice in a microwave or skillet.
- 4
Divide rice between two bowls. Top with roasted sweet potato and asparagus, avocado slices, and a squeeze of lime. Sprinkle with the 1 tbsp sesame seeds and serve.
- 5
Optional: add a drizzle of soy sauce or sriracha for extra flavor.
Tools you’ll need
- baking sheet
- knife
- cutting board
- peeler
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