2 large North Carolina Sweetpotatoes, skin on
3 tbsp sesame oil, divided
2½ tbsp light soy sauce, divided
1 lb sushi-grade ahi tuna
¼ cup rice vinegar
3 cups cooked brown rice
2 Persian cucumbers, chopped
(or 1 English cucumber)
1 cup shredded carrots
2 small avocados, cut into chunks
1 cup shelled edamame
3 green onions, finely chopped
Spicy mayo and sesame seeds, for optional garnish
Prep Time: 30 mins
Cook Time: 20 mins
Servings: 4
1 Preheat oven to 400° F and line a baking sheet with aluminum foil.
2 Cut sweetpotatoes into cubes and transfer to the prepared baking sheet. Drizzle with 2 tbsp sesame oil and 1½ tbsp soy sauce. Bake for 18–20 minutes, or until soft when pierced with a fork.
3 Cut tuna into cubes and place in a medium bowl. Add rice vinegar, remaining 1 tbsp sesame oil, and 1 tbsp soy sauce, and toss to coat.
4 To assemble the bowls, evenly divide brown rice, marinated tuna, roasted sweetpotatoes, edamame, carrots, avocados, and green onions among four bowls.
5 Drizzle with spicy mayo and sesame seeds, if desired. Enjoy!
To learn more about the North Carolina
Sweetpotato Commission, visit ncsweetpotatoes.com
