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Roasted Sweet Potato Poke Bowl

Roasted Sweet Potato Poke Bowl with Avocado and Sriracha Mayo

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Near our offices in New York City, it seems like there’s a poke bowl offered at every restaurant we visit. After some, ahem, significant research, we were inspired to create a vegetarian version showcasing one of our go-to fall ingredients: sweet potato. Hearty brown rice is seasoned with Japanese spice mix furikake then topped with sesame-roasted sweet potatoes, tangy cucumbers and scallions, and seaweed salad. Oh, and there’s creamy Sriracha mayo and creamy sliced avocado, because, obviously.
  • Vegetarian
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy

Ingredients & Equipment

What we send

  • mayonnaise
    • 2 packets
    • mayonnaise
  • Persian cucumber
    • 1
    • Persian cucumber
  • furikake seasoning
    • 1 tablespoon
    • furikake seasoning
  • sesame seeds
    • 1 tablespoon
    • sesame seeds
  • brown rice
    • 3/4 cup
    • brown rice
  • seaweed salad
    • 1/2 cup
    • seaweed salad
  • avocado
    • 1
    • avocado
  • scallions
    • 2
    • scallions
  • Sriracha
    • 1 packet
    • Sriracha
  • sweet potatos
    • 2
    • sweet potatos
  • garlic
    • 1 clove
    • garlic
  • gluten-free soy sauce
    • 2 packets
    • gluten-free soy sauce

What You’ll Need

  • canola oil
  • black pepper
  • kosher salt
  • 8" medium pot
  • aluminum foil
  • baking sheet

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Preheat oven to 450°F. Bring a medium pot of water to a boil over high heat. Mince garlic. Rinse all produce. Halve cucumber lengthwise and thinly slice crosswise. Trim and discard roots of scallions and thinly slice. Cut sweet potatoes into ½-inch dice. 

  2. Cook Rice

    Cook Rice

    While sweet potatoes roast, season pot of boiling water generously with salt. Stir in rice and cook until tender, 22-25 minutes. Drain, then sprinkle up to half of furikake over top. Set aside.

  3. Roast Sweet Potatoes

    Roast Sweet Potatoes

    In a large bowl, stir together 1 tablespoon canola oil, sesame seeds, ½ teaspoon salt and pepper as desired.  Add sweet potatoes to bowl and toss to coat. On a foil-lined baking sheet, arrange sweet potatoes in an even layer. Transfer to oven and roast, flipping halfway, until tender and slightly charred, about 15 minutes total. 

  4. Marinate Veggies and Make Sriracha Mayo

    Marinate Veggies and Make Sriracha Mayo

    While potatoes and rice cook, wipe bowl from sweet potatoes clean, add soy sauce and garlic and stir to combine. Add cucumber and scallions to bowl and toss to coat. Set aside. In a small bowl, stir together mayonnaise and as much Sriracha as desired (it's spicy!) until fully combined. Set aside for serving. 

  5. Prepare Avocado

    Prepare Avocado

    Halve avocado and discard pit. Using a spoon, carefully scoop out flesh, discarding skin. Thinly slice.
  6. Plate Sweet Potato Poke

    Plate Sweet Potato Poke

    Divide rice between 2 bowls and top with sweet potatoes, cucumbers and scallion, and avocado. Spoon seaweed salad on top and drizzle over Sriracha mayo. Sprinkle as much remaining furikake as desired on top and dig in!

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