Sriracha is everywhere: potato chips, fast food chains, probably an answer on Jeopardy at this point. But there is a reason behind the hipness and hype; Sriracha is a tasty and versatile hot sauce. Here, we combine the heat with garlic sesame sauce and use the resulting spoon-licking perfection to cook sugar snap peas and sweet potato. Served with avocado, this meal is hip and happening, with just the right amount of spice.
Bring a small pot with 1 cup water, rice, and a pinch of salt to a boil.
Reduce to a simmer, cover, and cook until rice is tender, 18-20 minutes.
Remove from burner and set aside covered.
While rice cooks, prepare ingredients.
Prepare the Ingredients
Cut sweet potato into ½" dice.
Remove strings from sugar snap peas, if necessary.
Combine garlic sesame sauce, Sriracha (to taste), and 1 Tbsp. water in a mixing bowl.
Roast the Sweet Potato
Toss sweet potato on prepared baking sheet with 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper.
Spread into a single layer and roast until tender, 25-30 minutes.
While sweet potato roasts, cook vegetables.
Cook Vegetables and Prepare Avocado
Place a large non-stick pan over medium-high heat. Add 1 tsp. olive oil, sugar snap peas, and carrots to hot pan. Stir constantly until sugar snap peas are crisp tender, 2-4 minutes.
Stir in 1 Tbsp. garlic sesame-Sriracha sauce (reserve remaining for sweet potato). Cook until sauce slightly thickens, 1 minute.
Remove vegetables to a plate. Reserve pan; no need to wipe clean.
Halve avocado and scoop out flesh with a spoon. Cut into ¼" slices across the length.
Finish the Sweet Potato
Return pan used to cook vegetables to medium-high heat. Add sweet potato, remaining garlic sesame-Sriracha sauce, and half the sesame seeds (reserve remaining for garnish) to hot pan.
Stir constantly until sauce reduces to light glaze, 1-2 minutes. Season with salt and pepper to taste.
Plate dish as pictured on front of card, garnishing with lime wedges and remaining sesame seeds. Bon appétit!