---
title: Sweet Potato & Shrimp Tempura Bowls
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/sweet-potato-and-shrimp-tempura-bowls-6994c4f8d9e4e85df5263a41
servings: 2
prep time: 15 minutes
cook time: 20 minutes
time required: 35 minutes
difficulty: Medium
allergens:
  - Sesame
  - Shellfish
  - Eggs
  - Milk
  - Wheat
tags:
  - Quick
  - Dinner
  - Fusion
  - Bowls
rating: 3.5
rating_count: 33
source_chef: Christina Boateng
review_highlights:
  - theme: Flavor
    text: Complex flavors and textures with crispy tempura and creamy bang bang sauce
  - theme: Convenience
    text: Quick to assemble with easy pickling and simple sauce prep
image: "https://images.recipes.furrysalamander.com/sweet-potato-shrimp-tempura-bowls.avif"
---
In a #small pot{}, combine @jasmine rice{¾%cup}, @water{1¼%cups}, and a pinch of @salt{}. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, ~{15%minutes}.

While rice cooks, wash and dry all produce.

In a small microwave-safe #bowl{}, combine @mini cucumber{2} (sliced), @rice wine vinegar{1%tbsp}, @sugar{1%tsp}, and @salt{½%tsp}. Cover with plastic wrap; microwave for ~{30%seconds}. Set aside to pickle, stirring occasionally, until ready to serve.

Heat a ⅓-inch layer of @cooking oil{½%cup} in a #large pan{} over medium-high heat.

In a second small #bowl{}, combine @mayonnaise{2%tbsp}, @honey{1%tbsp}, @garlic powder{¼%tsp}, @sriracha{1%tsp}, and 2 tsp water. Whisk until smooth.

Fluff cooked rice with a fork; stir in @garlic-ginger scallion paste{2%tsp}.