Teriyaki Sweet Potato "Rice" Bowl - Talley Farms Box

Ingredients

• Dinner
• Teriyaki sauce
• 1/2 cup mirin
• 1/2 cup soy sauce
• 6 tablespoons honey
• 1 tablespoon sesame oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/2 teaspoon crushed red pepper
• 2 tablespoons neutral-flavored cooking oil
• 2 pounds sweet potatoes, peeled and cut into large chunks
• 1 avocado, pitted, peeled, and sliced or diced
• 1 Persian- or Asian-style cucumber, thinly sliced, or 1/2 regular cucumber, peeled, halved lengthwise, and thinly sliced
• 4 scallions, sliced
• 1 bell pepper, cut into bite-sized sticks
• 1 tablespoon sesame seeds, toasted
• In a small bowl, combine cooking wine, soy sauce, honey, sesame oil, garlic powder, ginger, crushed red pepper, and 1/2 teaspoon of the salt.
• Transfer 1/2 cup of the mixture to a resealable bag, put in the refrigerator for as long as overnight (bring to room temperature before proceeding). Set aside the remaining sauce mixture.
• In the bowl of a food processor, pulse the sweet potatoes to small, rice-sized pieces.
• Add the avocado, cucumber, scallions, and bell pepper. Sprinkle on the sesame seeds and drizzle with the pan juices and/or some of the reserved sauce. Serve the remaining sauce at the table.
• Sweet Potatoes
• Fall Vegetable Sheet Pan Roast
• Persimmon Salad
• Ruth’s Pasta Broccoli Dish