Have you tried sweetpotato “rice” yet? It’s easy, tasty, and a healthy substitute for any kind of rice. We especially love it in this rice bowl-style recipe, topped with thinly sliced steak, cucumber, avocado, bell pepper, scallions, and sesame seeds, then drizzled with teriyaki sauce. If you prefer to omit the steak, substitute another favorite protein or additional toppings of your choice. With sweetpotato rice, it’s all good!
Teriyaki Sweetpotato “Rice” Bowl
Serves 4
Ingredients:
Teriyaki sauce (see notes):
1/2 cup mirin (see notes)
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
Sweetpotato “rice” and toppings:
12 ounces steak (any kind you like), about 3/4-inch thick
2 tablespoons neutral-flavored cooking oil
2 pounds orange- or yellow/white-fleshed sweetpotatoes, peeled and cut into large chunks
1/2 teaspoon salt
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
Instructions:
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, add the steak, and set aside at room temperature for 30 to 60 minutes or in the refrigerator for as long as overnight (bring to room temperature before proceeding). Set aside the remaining sauce mixture.
Preheat the broiler or a grill to medium-high. Remove the steak from the resealable bag (discard the marinade), arrange it on a broiler pan or the grill’s grate, and cook to desired doneness, about 4 minutes per side for medium rare. Set aside loosely covered to rest.
While the steak is cooking, in the bowl of a food processor, pulse the sweetpotatoes to small, rice-sized pieces.
In a large nonstick skillet over medium-high heat, warm the cooking oil. Add the sweetpotatoes and remaining 1/2 teaspoon of salt and cook, stirring occasionally, until the sweetpotatoes are tender but not mushy, 6 to 8 minutes. Transfer the sweetpotato “rice” to serving bowls.
Thinly slice the steak and arrange on top of the sweetpotatoes. 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.
Notes: If you prefer to use store-bought Teriyaki Sauce, omit the Teriyaki Sauce ingredients and omit step 1 of the cooking instructions.
Mirin, also known as Japanese cooking wine or rice cooking wine, is available in the Asian or ethnic section of most supermarkets.
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