Peel and cut sweet potato into 1" dice.

Toss sweet potatoes on prepared baking sheet with 2 tsp. olive oil, garlic salt, and a pinch of pepper. Massage oil into sweet potatoes. Spread into a single layer and roast until tender, 24-26 minutes.

"Bring a small pot with jasmine rice and 11/2 cups water to a boil.

Reduce to a simmer, cover, and cook until rice is tender, 18-20 minutes.

Remove from burner and set aside.

While rice and potatoes cook, prepare ingredients."

Remove any discolored outer leaves from bok choy and trim ends. Cut stems into 1/4" slices and coarsely chop leaves.

Place cooked rice in a bowl and toss with mayo. Place a large nonstick pan over high heat. Add 2 tsp olive oil and rice to hot pan. Cook, undisturbed, for 4-6 minutes or until browned and crispy. Stir and cook for 1 minute. Transfer to a plate.

Reserve pan; no need to wipe clean

Return pan to medium-high heat. Add 2 tsp. olive oil and bok choy stems to hot pan. Stir often until stems just begin to soften, 5-7 minutes. Add edamame and bok choy leaves and cook 1-2 minutes.

Add cooked sweet potatoes and teriyaki glaze until completely combined. Remove from burner.

Plate dish as pictured on front of card, topping dish with crispy onions and roasted sesame dressing. Bon appétit!