Ingredients:

1 clove garlic
1 Persian cucumber
2 scallions
2 sweet potatoes
3/4 cup brown rice
1 tablespoon sesame seeds
1 tablespoon furikake seasoning
2 packets gluten-free soy sauce
2 packets mayonnaise
1 packet Sriracha
1 avocado
1/2 cup seaweed salad
canola oil
kosher salt
black pepper
8" medium pot aluminum
foil baking sheet

Directions:

1. Prepare Ingredients:

Preheat oven to 450°F. Bring a medium pot of water to a boil over high heat. Mince garlic. Rinse all produce. Halve cucumber lengthwise and thinly slice crosswise. Trim and discard roots of scallions and thinly slice. Cut sweet potatoes into ½-inch dice.

2. Cook Rice:

While sweet potatoes roast, season pot of boiling water generously with salt. Stir in rice and cook until tender, 22-25 minutes. Drain, then sprinkle up to half of furikake over top. Set aside.

3. Roast Sweet Potatoes

In a large bowl, stir together 1 tablespoon canola oil, sesame seeds, ½ teaspoon salt and pepper as desired. Add sweet potatoes to bowl and toss to coat. On a foil-lined baking sheet, arrange sweet potatoes in an even layer. Transfer to oven and roast, flipping halfway, until tender and slightly charred, about 15 minutes total.

4. Marinate Veggies and Make Sriracha Mayo

While potatoes and rice cook, wipe bowl from sweet potatoes clean, add soy sauce and garlic and stir to combine. Add cucumber and scallions to bowl and toss to coat. Set aside. In a small bowl, stir together mayonnaise and as much Sriracha as desired (it's spicy!) until fully combined. Set aside for serving.

5. Prepare Avocado

Halve avocado and discard pit. Using a spoon, carefully scoop out flesh, discarding skin. Thinly slice.

6.Plate Sweet Potato Poke

Divide rice between 2 bowls and top with sweet potatoes, cucumbers and scallion, and avocado. Spoon seaweed salad on top and drizzle over Sriracha mayo. Sprinkle as much remaining furikake as desired on top.

Roasted Eggplant and Sweet Potato Poke Bowl