Glazy Sweet Potato & Shrimp Bowls
with Ginger Rice & Sriracha Soy Mayo
- Soy
- Wheat
- Shellfish
- Sesame
- Eggs
Tonight, we’ve got a meal that’ll leave you feeling totally zen. This “Buddha bowl” is a one-bowl veggie treat that won’t disappoint. Here, katsu-sauce-and-sesame-glazed sweet potatoes and snap peas, roasted bell pepper, spicy soy mayo, and a scattering of sesame seeds are all served over a heap of fluffy, gingery rice. You’re one bite away from inner dinner peace.
Ingredients
4 tablespoon
Katsu Sauce
(Contains: Soy, Wheat)
2 tablespoon
Sour Cream
2 tablespoon
Soy Sauce
(Contains: Soy, Wheat)
10 ounce
Shrimp
(Contains: Shellfish)
1 unit
Sweet Potato
1 tablespoon
Sesame Seeds
(Contains: Sesame)
2 tablespoon
Mayonnaise
(Contains: Eggs)
2 unit
Scallions
1 unit
Bell Pepper
¾ cup
Jasmine Rice
1 teaspoon
Sriracha
4 ounce
Sugar Snap Peas
1 thumb
Ginger
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens. Peel and mince or grate ginger. Dice sweet potato into ½-inch pieces. Trim and remove strings from snap peas. Core, deseed, and dice bell pepper into ½-inch pieces.
• Melt 1 TBSP butter (2 TBSP for 4 servings) in a small pot over medium-high heat. Add scallion whites and 1 TBSP ginger (2 TBSP for 4); cook, stirring, until fragrant, 1 minute. • Stir in rice, 1¼ cups water (2¼ cups for 4), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.
• Meanwhile, in a medium bowl, toss sweet potato and snap peas with a drizzle of oil, 1 TBSP katsu sauce (half the sauce for 4 servings), salt, and pepper. (You’ll use more katsu sauce later.) Spread out on one side of a baking sheet. • Toss bell pepper on empty side with a drizzle of oil; season with salt and pepper. (For 4, use 2 sheets; roast sweet potatoes and snap peas on top rack and bell peppers on middle rack.) • Roast on top rack until veggies are just tender, 15 minutes (they’ll finish cooking in step 5).
• While veggies roast, in a small bowl, combine mayonnaise, sour cream, soy sauce, and as much Sriracha as you like. TIP: Start with half the Sriracha, then taste and add more from there if you like things spicy.
• Once veggies have roasted 15 minutes, remove baking sheet from oven. (For 4 servings, remove sheet with sweet potatoes and snap peas; leave bell peppers roasting.) Using a spatula, carefully toss sweet potato and snap peas with half the sesame seeds (save the rest for serving) and 1 TBSP katsu sauce (remaining sauce for 4). • Return to oven until veggies are tender and sauce is tacky, 5-8 minutes more.
**Rinse shrimp under cold water and pat dry with paper towels. Heat a drizzle of oil in a large pan over medium-high heat. Add shrimp and season with salt and pepper. Cook, stirring occasionally, until opaque and cooked through, 2-3 minutes. **
• Fluff rice with a fork and season with salt; divide between bowls. • Arrange sweet potato and snap peas and bell pepper over top in separate sections. Drizzle everything with as much Sriracha soy mayo as you like. Top with scallion greens and remaining sesame seeds. Serve.
Top rice with shrimp.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the layers of flavor, with the sweet potato and Sriracha mayo being highlights. Some found the soy sauce too strong; consider reducing it.
- Ease of prep: Prep time was lengthy for some. Removing strings from snap peas was challenging; consider an easier vegetable alternative.
- Suggestions: Try sautéing shrimp with ginger and butter for extra flavor. Consider swapping snap peas for broccoli or another less stringy vegetable.
- Protein: Adding shrimp was popular, though some suggested trying it with salmon or tofu for variety.
- Cooking tips: For better results, adjust the rice-to-water ratio. Sautéing all ingredients together at the end could create a juicier dish. 🍲
Reviews from our home cooks
Just made this. The layers of flavor were wonderful and unexpected. For a such a simple dish, it was amazing. We used less rice and sautéed the shrimp with ginger and butter as a base. Again, wonderful.
These were lovely. We've done similar shrimp meals (like the hoisin glazed with green beans) and this one doesn't disappoint. The Sriracha Mayo is perfect and the sweetness of the sweet potato really makes it.
We liked this one too. Took lots of time to prep but it was delicious. I had never tried Katsu. I really liked the Katsu sauce with the sweet potatoes and pea pods.
The shrimp should have been mixed with the sauce, and the dish should have been sautéed together. The picture looked like it was sautéed and a much more juicy dish.
Very small sweet potatoes. If I didn't add the shrimp there would not have been enough. Tasty though
I liked it but my husband did not. It did not need two soy sauces in the sauce. Also, protein, like tofu would be good.
Delicious! I don't know if I would do the shrimp add-on again, though. Maybe salmon instead.
Snap peas were hard to take out strings and cut off ends. Maybe more directions on how to better do that or another veggie that isn't so hard to deal with.
The more bites you take the better it tastes-a different flavor seems to come out in each spoonful!
I am adding this to my monthly repertoire. I'll be constantly making this one and I can't wait.
