The latest in my quest for genuinely easy weeknight bowl recipes bring us here.

Bowls recipes often mean lots of multi-tasking but with these Gyoza / Potsticker Bowls, almost every component cooks on one sheet pan, and you have the option of using microwave rice to avoid any more actual cooking!

Rather than mixing up a sauce, I like to add a bunch of simple and store bought toppings that work together to bring a variety of textures and flavors: chili crunch, kewpie mayo, chopped cilantro (coriander) and a squeeze of lime. DONE. Of course, if those aren’t things you want to buy, you can whip up a quick sauce or dressing instead. Stick with me and I’ll give you some ideas.

Ingredients: What’s Important, How to Make Swaps

This combo here is my ideal, both for flavor and for ease, but full disclosure: this isn’t going to be the most budget friendly recipe and you may need a larger supermarket or specialist shop to source all these ingredients.

  • I use ready made sticky rice, which means I am not cooking anything except the ingredients on the sheet pan. I like sticky rice for this, but jasmine rice would be great too, or any other rice in a pinch.
  • Frozen gyoza or potstickers are what you’re after. They roast in the oven straight from the freezer. I use the Itsu brand vegetarian gyoza – they are pricey so stock up when there are offers! In the US I believe Trader Joe’s will have you covered for this one.
  • My veggies of choice are sweet potato and asparagus. You can change this up if you wish, but for me, these work perfectly and I never like it quite as much if I use other veggies.
  • Are you familiar with kewpie mayo? It’s a Japanese mayonnaise which is extra rich, and made with all egg yolks. We drizzle it over the gyoza and asparagus here. If you need this recipe to be vegan, you can use a vegan version or any other kind of egg free mayo you like.
  • Likewise, is chili crunch on your radar? It is basically chili oil packed with crispy chili and garlic. There are plenty of different brand available. In the UK there is Blue Dragon brand in the supermarkets and various speciality brands available online or at markets. In the US there is the Momofuko brand and Trader Joe’s own Chili Onion Crunch.

Alternative Topping and Sauce Ideas

If kewpie mayo and chili crunch are not in your budget or you prefer to keep your condiment collection a bit more minimal, there are plenty of other ways to approach this:

  • Instead of kewpie mayo, you could whip up a little lime mayo with the normal stuff.
  • Avocado slices would be a simple creamy alternative to mayo.
  • Instead of chili crunch, you can just drizzle chili oil or chili flakes on top and find something crunchy to add such as fried onions or toasted peanuts or cashews.
  • Sweet chili sauce could be a good addition, or the sweet chili satay sauce from this recipe.

Easy Oven Gyoza Bowls

This gyoza / potsticker rice bowl recipe comes together in just over 30 minutes! Loaded with crispy oven roasted dumplings, sweet potatoes and tender asparagus with sticky rice and a variety of fun toppings. Minimal effort but maximum flavor, this is the perfect vegetarian bowl recipe for Meatless Monday.
2 bowls
No ratings yet
Print Recipe Pin Recipe Leave a Review

Ingredients

  • vegetable oil, olive, peanut or sesame oil are all good options
  • 1 large (180 g) sweet potato, peeled and cubed
  • 10 pieces frozen gyoza
  • 7 oz (200 g) asparagus, trimmed
  • ½ tsp toasted sesame oil
  • 2 cups (250 g) cooked sticky rice, see notes

Toppings

  • 1 handful chopped cilantro (fresh coriander)
  • 2 tbsp kewpie mayonnaise
  • 2 tbsp chili crunch
  • 2 lime wedges

Instructions 

  • Preheat the oven to 390F / 200C / 180C Fan.
    • If you are making rice from dried, you probably want to start it cooking before the veggies go in the oven, depending on the type of rice you are making and the method.
  • Give the sweet potatoes a head start in the oven. Add the sweet potato cubes to a mixing bowl. Drizzle in oil (use just enough to coat the cubes) and toss to combine. Add salt and pepper to taste. Scatter on one end of a baking tray and place in oven for 10 minutes.
  • Now add the asparagus and gyoza. Remove the baking tray from the oven and flip over the sweet potato. Toss the asparagus stems in olive oil in the same mixing bowl you used for the sweet potato, then add them to the tray next to the sweet potato. Then toss the frozen gyoza in oil, and add them to the other end of the baking tray.
    You may need to push the sweet potato cubes over a little to create space, but it should all fit nicely with a bit of space around each ingredient. If it doesn't, move one of the ingredients to a different baking tray.
    Place back in the oven for 15-20 minutes more, until you have slightly crisp gyoza, tender asparagus and sweet potato that is browned on the edges.
  • If you are using microwave rice, set it cooking when there's just a few minutes of cook time left for the veggies and gyoza.
  • Remove the sheet pan from the oven and drizzle the toasted sesame oil over the asparagus.
  • Assemble your bowls. Add half of the rice, sweet potato, asparagus and gyoza to each bowl. Scatter chopped cilantro (coriander) over the top, then drizzle with chili crunch and kewpie mayonnaise.

Notes

Sticky Rice: I use two portions of microwave sticky rice for this recipe which makes life extra simple. If you are making it from scratch, be sure to factor in the soaking time – it will prolong the total prep time of this recipe. You can use also jasmine rice which would be simpler. 
 
Cuisine: Asian Inspired
Course: Dinner
Calories: 777kcal, Carbohydrates: 117g, Protein: 15g, Fat: 29g, Saturated Fat: 5g, Polyunsaturated Fat: 11g, Monounsaturated Fat: 7g, Trans Fat: 0.1g, Cholesterol: 10mg, Sodium: 659mg, Potassium: 822mg, Fiber: 12g, Sugar: 14g, Vitamin A: 25021IU, Vitamin C: 26mg, Calcium: 122mg, Iron: 5mg