RecipesMainsTeriyaki Sweet Potato Buddha Bowl

Teriyaki Sweet Potato Buddha Bowl

15 min
Prep Time
40 min
Cook Time
55 min
Total Time

Teriyaki Sweet Potato Buddha Bowl

15 min
Prep Time
40 min
Cook Time
55 min
Total Time

Buddha bowls are such an easy and delicious way to pack a lot of veggie goodness into a bowl! This recipe features roasted teriyaki sweet potato, edamame, broccoli, sweet corn and avocado on a bed of cauliflower rice. Yum!

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Ingredients (2 servings)

1 large sweet potato
1 small broccoli
1/2 avocado
40g frozen shelled edamame
40g frozen corn kernels
60g baby spinach
120g frozen cauliflower rice
1 tsp sesame seed
1 tsp furikake (optional)
Teriyaki Sauce:
120ml mirin
120ml cooking sake
120ml soy sauce
50g monk fruit erythritol sweetener

Make teriyaki sauce

  1. Add all ingredients for teriyaki sauce in a pot. Stir to combine.
  2. Bring the mixture to a boil, and cook on high heat until it thickens to desired consistency, about 5-8 minutes. Stir occasionally.
  3. Use immediately or let cool completely before storing in an airtight jar in the fridge.

Teriyaki sweet potato

  1. Preheat oven to 200°C/400°F.
  2. Lightly grease a large baking dish.
  3. Peel sweet potato and cut into 1 inch cubes.
  4. In a big mixing bowl, add sweet potato and teriyaki sauce. Toss to coat sweet potato in sauce evenly, then transfer to baking dish. Bake for 40 minutes, flipping them halfway through.
  5. Remove from oven and let cool slightly before handling.

Prepare other ingredients

  1. While sweet potatoes are baking, prepare your other ingredients. Cut broccoli into florets, and steam or boil until desired doneness.
  2. Warm up edamame by boiling or cooking in the microwave.
  3. Cook corn kernels by cooking in the microwave or sautéing in a non-stick skillet with 1/4 tsp olive oil.
  4. Cook cauliflower rice by cooking in the microwave according to packet instructions or sautéing in a non-stick skillet with 1/2 tsp olive oil.
  5. Slice avocado.

Assemble buddha bowl

  1. Lay a bed of baby spinach in each serving bowl. Then, top each bowl with cauliflower rice, teriyaki sweet potato, edamame, broccoli, corn and sliced avocado. Sprinkle sesame seeds and furikake (if using) on top. Enjoy!
  • Teriyaki sauce can be made ahead and kept in the fridge for 7-14 days. You may also use store-bought teriyaki sauce but choose a low sugar variety if possible!
  • If you're worried about the alcohol content in the sake and mirin, the alcohol should evaporate in the cooking process. But if you can't take it, you can replace sake with water, and replace mirin with a mixture of 1/2 cup of water and 2 tbsp of sweetener of choice (or a few drops of stevia).
  • Feel free to substitute monk fruit erythritol with your favorite sweetener instead.
  • Feel free to substitute any of the vegetables with whatever else you like or have on hand!
  • Omit furikake or use a vegan furikake to make this dish vegan-friendly.