For serving: Roasted Seaweed (I get mine from Trader Joe’s), sesame seeds, Sriracha
Preheat the oven to 425 degrees F. Place diced sweet potato on a baking sheet. Add olive oil and salt and pepper to taste, and mix to combine. Place in the oven for 15-20 minutes, or until sweet potato is tender.
While the sweet potato is cooking, use a vegetable peeler to make carrot strands. Set aside.
When the sweet potato is tender, assemble your bowls: Divide rice between two bowls. Top with sweet potato, edamame, cucumber, avocado, Vegan Sriracha Mayo, roasted seaweed, sesame seeds, and Sriracha (if desired).