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.
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.
- 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.
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.
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.
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