Sweet Potato & Coconut Red Curry Rice Bowls

SWEET POTATOES: 

• 3 large sweet potatoes scrubbed clean & cut into medium size pieces


• 2.5 tbsp avocado oil


• 3/4 tsp salt


• ½ tsp onion powder


• 1 tsp garlic powder


• 1/2 tsp chili powder


• Pinch of cinnamon powder

COCONUT RED CURRY RICE:

• 1 cup canned unsweetened coconut milk


• 1 ¼ cups water


• ½ tsp sugar


• ¾ tsp salt


• 2 tsp red curry paste


• 1.5 cups jasmine rice, rinsed

EDAMAME CUCUMBER SALAD:

• 3 Persian cucumbers, chopped small


• 1 cup edamame, cooked


• 2 tbsp chili crisp


• 2 cloves grated garlic


• 1 tsp rice wine vinegar


• 2 scallions, finely sliced


• 1 tsp soy sauce


• optional 1 tsp togarashi seasoning

SPICY MAYO:

• 1 cup mayonnaise


• 3 tbsp sriracha


• 2 tbsp sweet Thai chili sauce


• ¼ tsp sesame oil

Additional Ingredients: Toasted Sesame Seeds • Cilantro  • Avocado • Julienned carrots