Crispy Sweet Potato & Charred Scallion Rice Bowl with Sriracha-Lime Drizzle
Ingredients
- 1 poundsweet potato (medium)
- 3 tablespoonvegetable oil
- 2 cupscooked rice (white, brown, or jasmine)
- 4scallions
- 3 tablespoonsriracha
- 1lime
- 2 tablespoonsoy sauce
- 2 clovegarlic
- 1 teaspoonsesame oil
- ¼ teaspoonflake sea salt
- ¼ teaspoonblack pepper
Prep
- 01
Cut 1 pound sweet potato into ¾-inch cubes (no need to peel).
- 02
Mince 2 cloves garlic.
- 03
Cut 4 scallions into 2-inch pieces (white and light green parts).
Method
- 01
Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat until shimmering.
- 02
Add the sweet potato cubes in a single layer. Don't stir for 4–5 minutes until the bottom edges are deeply browned and caramelized. Then toss and cook another 4–5 minutes until tender inside and crispy outside. Transfer to a plate.
- 03
Return the skillet to medium-high heat with the remaining 1 tablespoon oil. Add scallion pieces and cook 2–3 minutes, tossing occasionally, until lightly charred and tender.
- 04
Warm the cooked rice in the skillet with the scallions, breaking up any clumps, about 1–2 minutes.
- 05
In a small bowl, whisk together sriracha, juice from the lime, soy sauce, minced garlic, and sesame oil until smooth.
- 06
Divide rice and scallions between bowls. Top with crispy sweet potato. Drizzle generously with sriracha-lime sauce. Taste and adjust heat or salt as desired.
Spice Tips
For more heat, add ¼ to ½ teaspoon cayenne pepper to the sriracha-lime drizzle, or stir in a pinch of red pepper flakes. For a cooling balance, top with a dollop of sour cream or Greek yogurt. A handful of cilantro or fresh mint adds brightness to cut the richness.