1 hour 15 minutes
1 cup jasmine rice, rinsed and drained 1 cup water ½ tsp rice vinegar ½ tsp sesame oil Pink Himalayan salt to taste 2 avocados 1 sweet potato, washed & dried 2 green onions, chopped 4 small multi-colored carrots, chopped 4 T Anthony’s Goods Un-hulled Sesame Seeds
Preheat the oven to 425 degrees. Slice 3 slits into the top of the sweet potato and then wrap the potato in foil. Place the potato on a baking sheet and place in the oven to cook for an hour or until softened. Meanwhile, add the rice, water, rice vinegar, sesame oil, & pink Himalayan salt to an instapot. Stir the rice mixture and place the instapot lid on top (with the valve in non-vent position). Place the instapot on the rice setting. Allow the rice to vent naturally after cycle has completed. After the rice and sweet potatoes are cooked, it is time to put together your bowl. Add the rice & sweet potato to a large bowl. Next slice the avocados in half and scoop out the seed. Place one avocado in each bowl. Next, top the bowl with sliced carrots, green onions, and sesame seeds. Serve & enjoy!