Teriyaki Sweet Potato and Edamame Bowls
Roasted sweet potato glazed in teriyaki, with edamame, avocado and cucumber over rice for a colourful, filling vegan bowl.
Made with Teriyaki sauce. Make a batch of the base first, then this takes minutes. Skip to the method
- Time45 min
- LevelEasy
- Costabout £1.64 a head
- Oven210°C (190°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 210°C (190°C fan). Toss the sweet potato with the oil and a pinch of salt on a large tray. Roast for 25 minutes, turning once.
25 min - 2
Cook the brown rice by the packet instructions.
25 min - 3
Cook the edamame in boiling water for 4 minutes, then drain.
4 min - 4
Pour your ready made teriyaki sauce (see the base recipe) over the sweet potato, toss and roast for 5 more minutes until sticky and caramelised at the edges.
5 min - 5
Divide the rice between 4 bowls.
- 6
Top with the sweet potato, edamame, avocado, cucumber, nori and sesame seeds.
Tips
- Cut the sweet potato into even pieces so it all cooks at the same rate.
- Add the sauce near the end of roasting, or the sugars burn.
- Slice the avocado just before serving so it stays green.
Storing and freezing
Keeps 2 days in the fridge without the avocado, cooled within 1 hour. Reheat the sweet potato and rice until steaming hot, and add fresh avocado.
Questions
Can I use white rice?
Yes. Sushi or jasmine rice will be softer and cook faster, in about 12 minutes. Brown rice gives a nuttier, chewier bowl with more fibre.
Is this vegan?
Yes, all ingredients are plant based, including the tamari teriyaki sauce from the base recipe. It is also gluten free, dairy free and nut free.
More made with teriyaki sauce
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.