Roasted Sweet Potato Bowl with Carrot-Ginger Vinaigrette
Full ingredient list
- 6 cups cooked brown rice (about 3 cups uncooked)
- 1 cup roasted sweet potatoes, cut into 1-inch cubes
- 1 ripe avocado, pitted, peeled, and cubed
- 1 cup of leftover roasted vegetables (Optional)
- 3 carrots, peeled and roughly chopped
- 1/2 cup rice vinegar
- 2 tablespoons soy sauce
- 2 tablespoons ginger
Please review suggested items to make sure that they match ingredients. Consult product packaging to confirm any dietary or nutritional information which is provided here for convenience only.
Preparation
1
In each of four individual serving bowls, add 1 and 1/2 cups brown rice. Top each with an equal amount of avocado cubes and sweet potato.
2
For the vinaigrette, combine all of the dressing ingredients (carrots, rice vinegar, soy sauce, ginger) along with 2 tablespoons of water and blend in a blender.
3
Top each serving bowl with 2 tablespoons of the Carrot-Ginger Vinaigrette and mix with a fork.