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!