Sweet Potato and Rice Teriyaki Bowls with crispy chickpeas and spicy mayo are delicious, easy dinners packed with fresh veggies. This simple sheet pan recipe features roasted sweet potatoes and red peppers in a savory sauce, crispy garlic-ginger chickpeas, and tons of fresh toppings on a bed of rice.
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We love these Sweet Potato and Rice Teriyaki Bowls! The teriyaki sweet potatoes and red peppers are sweet and savory, and the crunchy roasted chickpeas with garlic and ginger are to die for! Loaded up in a bowl with leftover rice and fresh vegetables and drizzled with spicy mayo, it's a quick and easy dinner or lunch.
They're a delicious vegetarian dinner -- or make teriyaki chicken bowls and top with slices of Oven Baked Teriyaki Chicken Thighs slathered with my own homemade teriyaki sauce recipe.
For a fun presentation, serve it in a hollowed-out pineapple! Learn how to make a pineapple bowl here.
❤️You're Going to Love These
- Versatile recipe you can adapt with whatever vegetables you have in the fridge
- The crunchy garlic-ginger chickpeas are so irresistible you'll want to make a batch just to snack on!
- Top with grilled chicken or leftover chicken for quick chicken teriyaki bowls
- Easy sweet potato rice bowls are a great meal prep recipe for lunches and weeknight dinners
- Made with simple ingredients you can find in any grocery store
🍠Ingredients
See recipe card at the bottom of the post for the full list of ingredients and exact amounts.
- Sweet potato. I prefer not to peel the sweet potato, but you certainly can.
- Cooked rice or grains. These teriyaki bowls are a great way to use leftover rice. Use any kind of rice or grain: brown or white rice, wild rice, quinoa, or whatever you love.
- Teriyaki sauce. You can make this simple teriyaki sauce from scratch or use store-bought sauce.
- Sriracha sauce. The spicy mayo has a kick of heat. Adjust the sriracha to your preferred level of heat. You can also use hot sauce or chili sauce.
- Toppings. Fresh pineapple pairs perfectly with teriyaki sweet potatoes and red pepper, and the cucumbers, radishes, and green onions add fresh flavors and a variety of textures.
🍗Variations or Substitutions
- Add meat. For an additional source of protein, add cooked chicken, salmon, beef, pork, or shrimp. We love these Air Fryer Teriyaki Boneless Skinless Chicken Thighs with homemade teriyaki marinade and sauce.
- Add more fresh vegetables. Roast your favorite veggies, such as carrots, onions, broccoli, cauliflower, green beans, snap peas, or your favorite stir fry veggie blend.
- Go grain-free. Layer onto cauliflower rice, zucchini noodles, or a bed of greens.
- Use your favorite toppings and sauces. Add a few drops of sesame oil, a sprinkle of red pepper flakes, sliced avocado, or quick pickled cucumbers, onions, or ginger
🥣How to Make Sweet Potato and Rice Teriyaki Bowls
Step 1: Blot chickpeas dry and arrange on one side of a sheet pan. Arrange cubed sweet potatoes on other side of the pan. Drizzle with olive oil and toss with ginger and garlic.
Step 2: Roast at 375 degrees for 25 minutes. Stir chickpeas. Add red bell peppers to the sweet potatoes and toss them with teriyaki sauce. Roast 15 more minutes.
Step 3: Mix the mayonnaise and sriracha sauce in a small bowl.
Step 4: Place rice in the bottom of a large bowl and add the roasted sweet potatoes and red pepper, roasted chickpeas, and toppings. Serve with spicy mayo, extra teriyaki sauce, and soy sauce.
👉Helpful Hint: The secret to crunchy roasted chickpeas is blotting them dry. Don't skip this step!
✅Top Tips
- Peel the sweet potato, don't peel the sweet potato -- totally up to you!
- The spicy mayo has a kick of heat. Adjust the heat levels up or down to taste.
🎁Storage
Store leftover roasted sweet potatoes and red peppers in an airtight container in the refrigerator for 3-4 days. Reheat in the microwave or enjoy cold or room temperature.
Refrigerate toppings in separate containers and add them cold to reheated leftovers.
Store leftover chickpeas loosely covered with a piece of foil at room temperature for a day or two.
🗓️Make Ahead
To meal prep ahead, cook a big batch of slow cooker brown rice, make the spicy mayo, and chop the veggies ahead of time. Store the individual ingredients in separate containers. Roast the teriyaki sweet potatoes and red peppers and the crispy chickpeas immediately before serving.
❓FAQ
Roasted chickpeas are best enjoyed immediately. Store leftovers loosely covered with foil. Do not store them in the fridge or in an airtight container, or they will lose their crunch.
Reheat rice with sweet potatoes and red peppers in the microwave until warm. Add leftover chickpeas, pineapple, cucumbers, radishes, green onions, and spicy mayo. Sprinkle with sesame seeds.
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📖 Recipe
Sweet Potato and Rice Teriyaki Bowls
Ingredients
Teriyaki Bowl
- 1 large sweet potato, cut into 1" pieces 2 cups
- 1 can chickpeas, drained and rinsed
- 2 tablespoons olive oil
- ½ teaspoon ground ginger
- ½ teaspoon garlic powder
- 1 red bell pepper, cut into 1" pieces
- ¼ cup teriyaki sauce + more for serving
- 1 cup prepared white or brown rice, wild rice, or quinoa
Spicy Mayo
- ¼ cup mayonnaise
- 1 tablespoon sriracha sauce
Toppings
- ½ cup pineapple chunks fresh or canned
- 2 radishes, thinly sliced
- 2 green onions, sliced
- ½ cup cucumber, slices or sticks
- 1 teaspoon sesame seeds
Instructions
- Preheat the oven to 375. Spread drained and rinsed chickpeas on a paper towel-lined baking sheet. Blot dry, remove towels, and arrange chickpeas on one side of the sheet
- Place sweet potato cubes on the other half of the baking sheet. Drizzle sweet potatoes and chickpeas with olive oil and sprinkle with garlic powder and ground ginger. Toss sweet potatoes and chickpeas separately until coated. Arrange in an even layer.
- Roast 25 minutes. Stir the chickpeas. Add the red bell pepper and teriyaki sauce to the sweet potatoes and toss until coated. Roast 15 more minutes or until sweet potatoes are tender and chickpeas are crunchy.
- Make spicy mayo: stir mayonnaise and sriracha sauce together in a small bowl.
- Assemble the bowls, dividing the rice, chickpeas, and teriyaki sweet potatoes with red peppers between 2 bowls. Top with pineapple chunks, cucumber, radishes, green onions, and sesame seeds. Drizzle with spicy mayo and more teriyaki sauce.
Notes
- The secret to crunchy roasted chickpeas is blotting them dry. Don't skip this step!
- Peel the sweet potato, don't peel the sweet potato -- totally up to you!
- The spicy mayo has a kick of heat. Adjust the heat levels up or down to taste.
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