Glazy Sweet Potato & Shrimp Bowls
with Ginger Rice & Sriracha Soy Mayo
Glazy Sweet Potato & Shrimp Bowls
Sweet potatoes and shrimp come together over ginger rice, finished with a spicy-smooth sriracha soy mayo for a bowl that’s vibrant, savory, and satisfying.
Ingredients
For 2 servings
- 1 unit Bell Pepper
- 1 thumb Ginger
- ¾ cup Jasmine Rice
- 4 tablespoon Katsu Sauce
- 2 tablespoon Mayonnaise
- 2 unit Scallions
- 1 tablespoon Sesame Seeds
- 10 ounce Shrimp
- 2 tablespoon Sour Cream
- 2 tablespoon Soy Sauce
- 1 teaspoon Sriracha
- 4 ounce Sugar Snap Peas
- 1 unit Sweet Potatoes
Additional Ingredients
- 1 tablespoon Butter
- 3 teaspoon Cooking Oil
- Pepper
- Salt
Asian
PDF
DifficultyMedium
Prep Time10m
Total Time35m
Calories830
Protein24g
Carbs100g
Fat32g
Tags:
Fiber Smart
⚠️Allergens:
🥚Eggs🥛Milk🦐Shellfish🌱Soy🌾WheatSwaps and substitutions
For shellfish-free dining, swap the shrimp for tofu, tempeh, or chickpeas while keeping the same bowl format. For dairy-free or egg-free needs, use a plant-based mayo and skip the sour cream; for soy-free, replace soy sauce and katsu sauce with coconut aminos and a sweet-savory glaze.
What to serve with it
Serve with a crisp cucumber salad, steamed edamame, or extra lime wedges to brighten the sweet, savory flavors. A light miso soup or simple pickled vegetables also works well alongside the rice bowls.
