Sweet Potato Sushi Bowls with Ginger Soy Dressing

• 1 cup brown or white rice
• 1 sweet potato, peeled and cut into 1/2-inch dice (2 heaping cups)
• 1/2 tsp. olive oil
• 1/4 tsp. salt
• 18 tsp. freshly ground black pepper
• 1 avocado, sliced
• 1/2 cucumber, seeded and cut into 1-inch matchsticks (1 cup)
• 1 small carrot, cut into 1-inch matchsticks (1 cup)
• 1 cup 1-inch-long strips roasted seaweed
• 4 tsp. toasted sesame seeds
• Wasabi paste, to taste, optional
• Pickled ginger, to taste, optional
• 1 1/2 tsp. grated fresh ginger
• 1 large clove garlic, grated
• 3 Tbs. tamari or soy sauce
• 2 1/2 tsp. pure maple syrup or honey
• 2 tsp. rice wine vinegar
• Hot chile sauce, to taste
• 1/4 cup plus 2 Tbs. olive oil

1. Preheat oven to 375F.
2. To make Sweet Potato Sushi: Cook rice according to package directions.
3. Place sweet potato on large cookie sheet, toss with oil, and sprinkle with salt and pepper.
4. Roast sweet potatoes 30 to 35 minutes,
5. until tender and starting to brown.
6. To make Dressing: Whisk together ginger, garlic, tamari, maple syrup, rice wine vinegar, chile sauce, and 3 Tbs.
7. water in small bowl.
8. Slowly whisk in oil.
9. Fill each of four bowls with 1 cup rice, 1/3 cup roasted sweet potatoes, one-quarter of avocado, 1/4 cup each cucumber, carrot, and seaweed strips.
10. Top each with 1 tsp.
11. sesame seeds.
12. Drizzle with Dressing, and top with wasabi paste and pickled ginger, if using.

brown, sweet potato, olive oil, salt, freshly ground black pepper, avocado, cucumber, carrot, sesame seeds, wasabi paste, ginger, ginger, clove garlic, soy sauce, maple syrup, rice wine vinegar, chile sauce, olive oil

Taken from www.vegetariantimes.com/recipe/sweet-potato-sushi-bowls-with-ginger-soy-dressing/ (may not work)