Asian Yam & Mushroom Bowl

Attempt to replicate I Am Reflective from Cafe Gratitude. Top with some of https://whi.sk/3OuRH

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Start the brown rice in a rice cooker

Step 2

Preheat the oven to 400 degrees. Peel & dice the sweet potato into 1/2-inch cubes. Spread the cubes out onto a baking sheet, drizzle with oil, then toss to coat. Season with a pinch of salt.

Step 3

Roast the sweet potatoes for 20 minutes, stirring halfway through.

Step 4

Mince the ginger and garlic, then divide into two equal portions. Slice the mushrooms and set aside.

Step 5

Make the sauce: Add half the garlic & ginger, oil, rice vinegar, soy sauce, honey, tahini, and toasted sesame oil to a blender. Blend til smooth and creamy.

Step 6

Place a skille on the stove and heat it over medium-hi with some oil. Add the mushrooms and saute til nearly done. Add the spinach until it wilts.

Step 7

Put it all together and top with furikake to taste