Thai-Inspired Grain Bowls with Roasted Sweet Potato, Pear and Edamame

Colorful, hearty and packed with bold flavors, these grain bowls are a delightful twist on a classic. Roasted sweet potato and pear get tossed in a savory-sweet Thai chili-soy glaze, while nutty edamame and tangy quick-pickled cucumbers add texture and brightness. Served over a bed of mixed grains and finished with fresh cilantro, scallions and crunchy peanuts, this bowl is a complete meal that’s as beautiful as it is delicious.

Perfect for a quick weeknight dinner or meal prep, this recipe comes together in just 40 minutes. The combination of sweet, spicy and tangy elements will keep you coming back for more. Plus, it’s naturally vegetarian and can easily be made vegan by omitting the butter.

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Ingredients

5 teaspoon Rice Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

1 unit PearView ingredient guideLike ingredientDislike ingredient

1 unit Sweet PotatoView ingredient guideLike ingredientDislike ingredient

4 ounce EdamameView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 unit Microwavable Grain BlendView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

0.5 ounce PeanutsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 400°F and adjust rack to middle position. Wash and dry all produce. Trim and thinly slice cucumber into rounds. Quarter the lime. Peel and dice sweet potato into ½-inch pieces. Halve, core and dice pear into 1-inch pieces. Finely chop cilantro. Peel and finely chop ginger. Trim and thinly slice scallions, separating whites from greens. Roughly chop peanuts.
2. In a small bowl, combine vinegar, 1 tablespoon hot water, 1 teaspoon sugar and a pinch of salt. Stir in cucumber slices and set aside to quick-pickle. In another small bowl, combine edamame, a drizzle of olive oil, juice from half the lime and a pinch of salt. Set aside to marinate.
3. On a baking sheet, toss sweet potato and pear with a generous drizzle of cooking oil, salt and pepper. Roast until browned and tender, 15-18 minutes.
4. Meanwhile, in a third small bowl, whisk together sweet soy glaze, chili sauce, half the cilantro, 1 tablespoon water and juice from the remaining lime. In a small pan over medium heat, melt butter. Add ginger, scallion whites and a pinch of salt; cook, stirring, until fragrant, 30-60 seconds. Stir in the soy-chili mixture and remove from heat. When sweet potato and pear are done, add them to the pan and toss to coat evenly.
5. Massage the grain blend package to separate grains. Partially open the package and microwave until warmed through, 1½-2 minutes.
6. Divide the grains between bowls. Top with the glazed sweet potato and pear, pickled cucumber and marinated edamame. Garnish with remaining cilantro, scallion greens and chopped peanuts. Serve immediately.

Recipe Tips

FAQ

Can I use a different grain instead of the microwavable blend?

Absolutely! Cooked quinoa, brown rice or farro would work well. Adjust cooking time accordingly.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat the grains and sweet potato-pear mixture, then add fresh cucumber and edamame.

Can I substitute the sweet soy glaze?

You can make a quick substitute by mixing 3 tablespoons soy sauce with 1 tablespoon honey or brown sugar.