Glazed Sweet Potato and Snap Pea Buddha Bowl with Ginger Rice and Sriracha Soy Mayo

This vibrant Buddha bowl brings together sweet and savory flavors for a truly satisfying meal. Roasted sweet potatoes are glazed with a rich katsu sauce and sesame seeds, then paired with crisp sugar snap peas and tender bell pepper. A drizzle of spicy sriracha soy mayo adds just the right kick.

Everything is served over a bed of fluffy jasmine rice infused with fresh ginger, creating a harmonious bowl that’s as delicious as it is beautiful. Perfect for a weeknight dinner that feels special without the fuss.

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Ingredients

4 tablespoon Katsu SauceView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

1 unit Sweet PotatoView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

4 ounce Sugar Snap PeasView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. Peel and dice the sweet potato into ½-inch cubes. Toss with a drizzle of oil, salt and pepper. Spread on one side of the baking sheet.
3. Cut the bell pepper into 1-inch pieces. Trim the snap peas. Add both to the baking sheet with the sweet potatoes. Roast for 20-25 minutes, until vegetables are tender and lightly browned.
4. Meanwhile, rinse the jasmine rice in a fine-mesh sieve. In a small pot, combine rice, 1½ cups water and a pinch of salt. Grate the ginger and add to the pot. Bring to a boil, then reduce heat to low, cover and simmer for 15 minutes. Remove from heat and let stand covered for 5 minutes. Fluff with a fork.
5. In a small bowl, whisk together the katsu sauce and 1 tablespoon sesame seeds. Set aside.
6. In another small bowl, combine mayonnaise, sour cream, sriracha and soy sauce. Stir until smooth. Set aside.
7. When vegetables are done, drizzle the katsu-sesame mixture over the sweet potatoes and toss to coat.
8. Slice the scallions thinly.
9. To serve, divide the ginger rice between bowls. Top with glazed sweet potatoes, roasted bell pepper, snap peas and a drizzle of sriracha soy mayo. Garnish with scallions and remaining sesame seeds.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, you can substitute brown rice or quinoa, but adjust cooking time and liquid accordingly.

Is this recipe vegan?

It can be made vegan by using vegan mayonnaise and sour cream and ensuring the katsu sauce is vegan-friendly.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in the microwave or oven.