Sweet Peruvian Rice Bowl
A flavorful and nutritious bowl filled with sautéed Peruvian sweet potatoes, rice, and onigiri.
Ingredients
- ●2 large Peruvian sweet potatoespeeled and diced
- ●1 cup Riceuncooked
- ●4 OnigiriJapanese rice balls
- ●2 tbsp Kissed sesame oilfor sautéing
- ●1 tsp Soy saucefor added flavor
Instructions
- 1
1. Heat kissed sesame oil in a large skillet over medium-high heat.
- 2
2. Sauté the diced Peruvian sweet potatoes until tender and lightly browned, about 5 minutes.
- 3
3. Add the uncooked rice to the skillet and stir to combine with the sweet potatoes.
- 4
4. Cook for an additional 2-3 minutes, until the rice is lightly toasted.
- 5
5. Add 2 cups of water to the skillet and bring to a boil.
- 6
6. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked and fluffy.
- 7
7. While the rice is cooking, toast the onigiri in a toaster or under the broiler until lightly browned.
- 8
8. To assemble the bowls, divide the cooked rice and sweet potatoes between four bowls.
- 9
9. Top each bowl with a toasted onigiri and a sprinkle of soy sauce.
- 10
10. Serve immediately and enjoy!