These Sweet Potato Bowls are packed with flavor, with chunks of roasted sweet potatoes, brown rice, spicy pickled vegetables, and other fresh mix-ins. Topped with a peanut lime dressing, your tastebuds will love each and every bite! Easily customize these vegetarian poke bowls with whatever ingredients you like!
Easy Vegetarian Poke Bowl
These Sweet Potato Bowls have been on repeat lately. They’re filling, and each bite explodes with flavor!
In this recipe, sweet potatoes are roasted in an Asian-inspired peanut, soy, and ginger sauce. And red peppers and onions are pickled with sriracha for a bit of tangy heat. The two are served over a bed of brown rice and then topped with cucumber, edamame, and avocado. To finish, some totally addictive peanut lime dressing is drizzled over it all – it’s the perfect veggie poke bowl for lunch or dinner!
Inspired by my traditional Hawaiian poke bowl recipe and my not-so-traditional teriyaki chicken poke bowl, this sweet potato poke bowl is meant to be easily customizable. Add or omit ingredients as desired. The whole idea is a filling meal in one bowl. And I think this definitely delivers!
Our family loves to visit a local poke bowl restaurant – but not everybody likes to eat the bowls with the traditional raw fish, so I’m glad their menu includes protein options like chicken and tofu. Their bowls are so very tasty – I love that everyone can partake in the goodness!
So that’s where the idea for this sweet potato version of a poke bowl came into play – because our daughters LOVE the flavors in poke bowls (except for raw fish), and they LOVE sweet potatoes!
What You’ll Need
I appreciate the mix of fresh ingredients and everyday pantry staples in this recipe. Also – most elements of these vegetarian poke bowls last for several days – which makes it perfect for weekday lunch prep, too!
For the Roasted Sweet Potatoes
- Creamy peanut butter – Peanut butter adds richness and peanut flavor to the sweet potatoes. The peanut butter also carmelizes on the outside of the sweet potatoes while they roast – it’s delicious!
- Soy sauce – Soy sauce adds saltiness and umami flavor to the sweet potatoes.
- Sesame oil – Sesame oil enhances the nuttiness in the peanut butter. It’s one of my favorite pantry ingredients, I use it A LOT!
- Olive oil – Olive oil helps the sweet potatoes roast and brown in the oven.
- Garlic & ginger – Garlic and ginger are classic additions in poke bowls and give the sweet potatoes even more flavor.
- Sweet potatoes – Sweet potatoes are the star of the show! Make sure to cut them in similar-sized pieces so they cook evenly.
- Sesame seeds – Sesame seeds are for garnish; feel free to use black or white. Toast them, if desired, for another layer of flavor.
For the Brown Rice
- Brown rice – I like to use short grain brown rice because it’s more reminiscent of sushi rice. If you can’t find it, regular long grain brown rice works great too.
- Water – To cook the rice.
- Salt – Include salt, to give some flavor to the rice. I use kosher salt.
For the Spicy Quick Pickled Vegetables
- Rice wine vinegar – Rice wine vinegar is a sweet, mild vinegar that pickles the vegetables without overpowering them.
- Water – This adds volume to the pickling liquid.
- Salt – Salt is a common ingredient in pickling and preservation.
- Granulated sugar -Sugar adds a little sweetness, and helps bring out the natural sweetness in the red onion and red pepper.
- Sriracha – Sriracha gives the vegetables a bit of spicy kick. Feel free to add as much or as little as you like!
- Red onion & bell peppers – I’m using red onion and red bell pepper because I love the color and the crunch, but you can pickle nearly any vegetable you like – carrots, cucumbers, shallots, etc.
If you’re already a fan of my pickled red onions recipe (so many people love it!), and have some in your fridge, go ahead and use those instead. They’ll be awesome with these sweet potato bowls!
For the Peanut Lime Dressing
- Peanut butter – Peanut butter adds richness and creaminess to the dressing. Plus it mimics the flavors in the sweet potatoes!
- Lime juice & zest – Adds brightness and acidity to the dressing so it isn’t too heavy or rich.
- Soy sauce – This adds the familiar salty flavor to the dressing that we come to expect from many Asian dressings and sauces.
- Garlic powder – Garlic powder adds a hint of garlic flavor without overpowering the dressing with fresh garlic.
- Olive oil – Olive oil thins the dressing into a pourable consistency. Feel free to use your favorite neutral oil.
Additional Ingredients
The great thing about poke bowls is that you can use whatever you have on hand. This recipe includes our daughters’ favorite poke bowl additions, but feel free to mix it up!
- Avocado – Avocado adds creaminess and delicious texture to the bowls. Be sure to grab one that is just ripe, so it’s not too firm or too mushy.
- Edamame – I like to use the steam-in-bag edamame because it’s quick and easy! Just follow the package directions and top with a pinch of kosher salt.
- Cucumber – Persian cucumbers are the perfect smaller size for poke bowls, but we also use English cucumbers. Both of these varieties have thin skins and no seeds, perfect!
- Spicy mayo – Spicy mayo is universally approved in our house – it adds a touch of creamy heat to the bowls, which we love! Feel free to use store bought if you like.
How to Make Sweet Potato Bowls
There are a few moving parts to these sweet potato bowls, however each element is easy to prepare. All the different flavors and textures are what make poke bowls so irresistibly delicious and FUN!!
Make the Roasted Sweet Potatoes
- Make the sauce. Microwave the peanut butter until smooth and liquid, and then whisk in the other ingredients. Toss with the sweet potatoes until evenly coated.
- Bake. Transfer the coated sweet potatoes to a baking sheet and bake for 40 to 45 minutes, until tender and golden brown.
For the Brown Rice
- Rinse the rice. Place the rice in a sieve and rinse with cold water until water is clear.
- Prepare according to package directions. Follow the package guidelines to prepare the rice in a rice cooker or on the stovetop.
- Cool. Cool to room temperature before serving.
Make the Spicy Quick Pickled Vegetables
- Prepare the pickling liquid. Add the vinegar, water, salt, and sugar to a saucepan. Boil until the sugar and salt dissolve.
- Add the veggies. Remove saucepan from heat and add the onions and bell peppers. Set aside for 15 minutes to pickle and cool.
Make the Peanut Lime Dressing
- Whisk together the ingredients. Microwave the peanut butter until liquid. Whisk in the lime juice, soy sauce, lime zest, and garlic powder, followed by the olive oil.
Assembly
- Assemble in individual bowls. Divide the brown rice and sweet potatoes into two bowls. Add some of the pickled vegetables, plus any additional toppings that you like. Drizzle with the peanut lime dressing and top with any desired garnishes.
Recipe Variations
Get creative with your vegetarian poke bowl! There are so many ways to switch up the recipe to use what you like, or simply use up what you have on hand. Each time you make this could be something very different!
Here are some ideas of additional veggies and fruits to add:
- Arugula
- Spring greens
- Spinach
- Kale
- Cabbage, shredded
- Pineapple, cut into small chunks
- Mango, cut into small chunks
- Carrots, sliced or coarsely shredded
- Brussels sprouts, shredded or thinly sliced
- Corn, fresh from the cob or grilled
- Green onions, sliced
- Jalapeno, thinly sliced
- Radishes, thinly sliced
- Onions, fried
Additionally, you can also switch up the seasonings. Instead of Asian flavors, you could go the route of Southwestern. Just make sure that all the flavors taste good together. In this case for Southwestern flavors, I’d forgo the peanut sauce on the roasted sweet potatoes and opt for tossing the sweet potatoes with olive oil and then sprinkling with salt & pepper, and some cumin and chili powder. You could drizzle on a favorite taco sauce or chipotle sauce. Some sour cream or a spicy mayo would be great, too!
Trying to cut carbs? Serve this on a bed of greens instead of the brown rice. Or a mixture of greens and rice!
Like I said, endless possibilities!
Serving Suggestions
I usually serve these bowls with the rice and sweet potatoes at room temperature or just slightly warm, and the other ingredients cold. It adds a nice balance of textures and temperatures. You can serve them completely cold or heat up the rice and sweet potatoes – whatever you like.
And garnishes make my world go ’round! I like to serve my vegetarian poke bowls garnished with sliced green onion and sesame seeds, with lime wedges on the side. Lime adds a nice pop of bright, fresh flavor! But those are all optional.
How to Store Leftovers
Sweet potato poke bowls are great for an easy vegetarian lunch, as they can be easily meal prepped. Each element will last in the fridge for at least a few days. I do recommend storing everything separately – or at least waiting until serving to add the vegetables, dressing, and garnishes.
- Store the sweet potatoes & rice. Both the leftover sweet potatoes and leftover rice can be stored in an airtight container in the fridge for up to 4 days.
- Store the pickled vegetables. Once the vegetables have cooled, place them in an airtight container (with their pickling juice) and store in the fridge for up to 2 weeks.
- Store the dressing. The dressing will be at its best when stored in the fridge for up to 4 days. Shake or whisk right before serving.
More Tasty Vegetarian Dinner Ideas:
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Sweet Potato Bowls
Ingredients
For the Roasted Sweet Potatoes
- 2 tablespoons creamy peanut butter
- 2 tablespoons low sodium soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon olive oil
- 1 teaspoon grated garlic
- 1 teaspoon grated ginger
- 2 cups cubed sweet potatoes – from about 2 large peeled sweet potatoes
- Sesame seeds for garnish
For the Brown Rice
- 1 cup short grain brown rice
- 1 ¼ cups water
- ½ teaspoon kosher salt
For the Spicy Quick Pickled Vegetables
- ½ cup rice wine vinegar
- ½ cup water
- 1 teaspoon kosher salt
- 1 teaspoon granulated sugar
- 1 teaspoon sriracha
- 1 small red onion thinly sliced
- 1 small red bell pepper julienned
For the Peanut Lime Dressing
- 2 tablespoons creamy peanut butter
- 2 tablespoons freshly squeezed lime juice
- 1 tablespoon soy sauce
- ½ teaspoon fresh lime zest
- ½ teaspoon garlic powder
- 3 tablespoons olive oil
Additional Ingredients, all optional and to taste
- 1 avocado peeled, pitted, and sliced
- 1 cup shelled edamame steamed
- 1 Persian cucumber sliced
- 2 tablespoons spicy mayo 2 tablespoons mayo + ½ teaspoon sriracha
- Lime wedges sliced green onion, and sesame seeds, for garnish
Instructions
For the Roasted Sweet Potatoes
- Preheat oven to 400° F and line a rimmed baking sheet with parchment or foil.
- Add peanut butter to a large, microwave safe bowl. Microwave for 30 seconds, or until the peanut butter is smooth and liquid.
- Add soy sauce, sesame oil, olive oil, garlic, and ginger to the bowl and whisk until smooth.
- Add sweet potatoes and toss until evenly coated, then place on prepared pan, taking care to not overcrowd the pan.
- Roast for 40-45 minutes, or until sweet potatoes are fork-tender and golden brown.
- Store any leftover sweet potatoes in an airtight container in the fridge for up to three days.
For the Brown Rice
- Make sure to check (and follow) the directions on your package of brown rice, as cooking times and water proportions can vary significantly by brand!
- Place brown rice in a fine mesh sieve and rinse it under cold water until the water is clear.
- Add rinsed rice, water, and salt to a rice cooker and cook according to the manufacturer’s instructions. If you don’t have a rice cooker, add rinsed rice, water, and salt to a medium saucepan set over medium heat. Bring rice to a boil and then reduce heat to low, cover the pan with a tight fitting lid, and cook for 40-45 minutes or until rice is fluffy and tender.
- Allow rice to cool to room temperature before serving. Store any leftover rice in an airtight container in the fridge for up to three days.
For the Spicy Quick Pickled Vegetables
- Add rice wine vinegar, water, salt, sugar, and sriracha to a medium saucepan set over medium heat. Bring mixture to a boil and cook until salt and sugar have dissolved.
- Remove pan from the heat and add red onions and red bell peppers. Set aside to pickle for 15 minutes.
- Once vegetables have cooled, transfer them (along with their pickling liquid) to an airtight container and store in the fridge for up to 2 weeks.
For the Peanut Lime Dressing
- Add peanut butter to a small microwave safe bowl. Microwave for 30 seconds, or until peanut butter is liquid.
- Whisk in lime juice, soy sauce, lime zest, and garlic powder. Then slowly add the olive oil, whisking vigorously.
- Store the dressing in an airtight container in the fridge for up to 3 days. Shake or whisk before serving.
Assembly
- Place half of the brown rice in a large bowl. Top with half of the sweet potatoes, some of the pickled vegetables, and any additional toppings. Drizzle peanut lime dressing over the top and garnish with sesame seeds and green onion. Enjoy immediately.
Nutrition Information:
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