Sushi Burrito Bowls

• Vegetarian
• Gluten free

• Produce

  • 1 Avocado
  • 1 Carrots, large
  • 1/2 cup Edamame
  • 1/2 English cucumber
  • 1 Sweet potato

• Condiments

  • 1 Recipe vegan sriracha mayo

• Pasta & Grains

  • 1/2 cup Jasmine rice

• Baking & Spices

  • 1 Salt/pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

Found on fooduzzi.com

Ingredients

• 1 sweet potato, diced
• 1 Tbsp. olive oil
• salt+pepper
• 1-2 large carrots, peeled
• ½-1 cup jasmine rice, cooked according to package directions
• ½ cup edamame, thawed if frozen
• ½ English cucumber, diced
• 1 avocado, sliced
• 1 recipe Vegan Sriracha Mayo
• For serving: Roasted Seaweed (I get mine from Trader Joes), sesame seeds, Sriracha

Directions

• Preheat the oven to 425 degrees F. Place diced sweet potato on a baking sheet. Add olive oil and salt and pepper to taste, and mix to combine. Place in the oven for 15-20 minutes, or until sweet potato is tender.
• While the sweet potato is cooking, use a vegetable peeler to make carrot strands. Set aside.
• When the sweet potato is tender, assemble your bowls: Divide rice between two bowls. Top with sweet potato, edamame, cucumber, avocado, Vegan Sriracha Mayo, roasted seaweed, sesame seeds, and Sriracha (if desired).