Asian-style Rice Bowl with Sweet Potatoes and Vegetables
A quick, colorful rice bowl with roasted sweet potatoes, fresh avocado, and crisp asparagus, finished with a squeeze of lime and a sprinkle of sesame seeds.
- Total time
- 25 min
- Servings
- 2
- Calories
- 420
- Protein
- 8g
Ingredients
6 items — tap to check off
Missing one? Custrd suggests a swap that works.
Open the appInstructions
Step 1
Preheat oven to 425°F. Peel and cube the 1 medium sweet potato into 1/2-inch pieces. Toss with 1 tbsp olive oil and a pinch of salt, then spread on a baking sheet.
Step 2
Roast sweet potato for 15 minutes, then add the 8 asparagus spears (trimmed) to the same sheet. Roast until sweet potato is tender and asparagus is bright green, about 5-7 more minutes.
Step 3
While vegetables roast, slice the 1 avocado and cut the 1 lime into wedges. Warm the 1.5 cups cooked rice in a microwave or skillet.
Step 4
Divide rice between two bowls. Top with roasted sweet potato and asparagus, avocado slices, and a squeeze of lime. Sprinkle with the 1 tbsp sesame seeds and serve.
Step 5
Optional: add a drizzle of soy sauce or sriracha for extra flavor.
Tools you’ll need
- baking sheet
- knife
- cutting board
- peeler
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is an iPhone and Android app that finds real recipes from the ingredients you already have. No more grocery-list aspirations. Try it free for 7 days.
