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Easy Oven Gyoza Bowls with Sweet Potatoes, Asparagus, and Spicy Mayo Recipe

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3.9 from 89 reviews

This Easy Oven Gyoza Bowl recipe combines crispy oven-roasted sweet potatoes, tender asparagus, and golden gyoza all baked together for a delicious and convenient meal. Served over sticky rice and topped with fresh cilantro, kewpie mayonnaise, chili crunch, and lime wedges, this bowl offers a delightful balance of textures and flavors with minimal effort.

  • Total Time: 40 minutes
  • Yield: 2 servings

Ingredients

Vegetables and Rice

  • 1 large (180 g) sweet potato, peeled and cubed
  • 7 oz (200 g) asparagus, trimmed
  • 2 cups (250 g) cooked sticky rice

Protein

  • 10 pieces frozen gyoza

Oils and Seasonings

  • Vegetable oil, olive, peanut, or sesame oil (just enough to coat veggies; about 2-3 tbsp)
  • ½ tsp toasted sesame oil
  • Salt and pepper to taste

Toppings

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

Instructions

  1. Preheat the oven: Set the oven to 390°F (200°C or 180°C fan) to ensure it reaches the perfect temperature for roasting the vegetables and baking the gyoza.
  2. Start cooking the rice: If using dried rice, begin cooking it now according to your preferred method as it takes longer than the oven-roasting. For microwave rice, wait to start until later.
  3. Prepare and roast sweet potatoes: Place the peeled and cubed sweet potatoes in a mixing bowl and drizzle with your chosen oil, just enough to coat. Season with salt and pepper, toss well, then spread them on one side of a baking tray. Roast in the oven for 10 minutes to give them a head start.
  4. Add asparagus and gyoza to the tray: Remove the tray from the oven, flip the sweet potatoes. Toss asparagus in olive oil using the same bowl and add it next to the sweet potatoes on the tray. Similarly, toss the frozen gyoza in oil and place them on the opposite side of the tray. Arrange everything with some space around each for even cooking.
  5. Roast until cooked: Return the tray to the oven and roast for an additional 15-20 minutes until the gyoza are slightly crisp, the asparagus is tender, and the sweet potatoes are browned at the edges.
  6. Cook microwave rice if using: If using microwave rice, start heating it when there are about 5 minutes left of the roasting time for the veggies and gyoza.
  7. Finish asparagus: Once out of the oven, drizzle the toasted sesame oil over the roasted asparagus to enhance its flavor.
  8. Assemble the bowls: Divide the cooked sticky rice evenly into two bowls. Top each with roasted sweet potatoes, asparagus, and crispy gyoza. Sprinkle with chopped cilantro, then drizzle with chili crunch and kewpie mayonnaise. Serve each bowl with a lime wedge on the side for squeezing over just before eating.

Notes

  • You can use any oil for roasting such as vegetable, olive, peanut, or sesame oil depending on your flavor preference.
  • If cooking rice from dried, start it before roasting vegetables to ensure everything finishes around the same time.
  • For a vegetarian option, use vegetable-based gyoza or substitute with fried tofu.
  • Adjust roasting times slightly if your oven runs hot or cool to get perfectly crisp gyoza and tender vegetables.
  • Kewpie mayonnaise and chili crunch add a creamy, spicy finish that balances the sweetness of the potatoes and freshness of the asparagus.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Asian Fusion

Find it online: https://allyumcooks.com/easy-oven-gyoza-bowls-with-sweet-potatoes-asparagus-and-spicy-mayo-recipe/