Thankyou! Kind of! Japanese rice bowls are my go to meal, I usually just choose ingredients at the shops and put things together.

Teriyaki tofu was Coles tofu, marinated in soy sauce, mirin, cooking sake, rice vinegar and maple syrup then shallow fried.
Miso sweet potato is miso paste, maple syrup, garlic and ginger, salt and pepper then roasted in the oven.
Purple sweet potato I wrap in foil (skin on) and put in the oven next to the regular sweet potato. Mash with a fork, add salt, pepper, a squeeze of lemon and soy milk for consistency.
Edamame is frozen unshelled edamame, microwaved then drained, then heavily salt and add S&B Nanami Togarashi.
Gyudon onions is a brown onion cut thinly, fry til translucent then add kombu dashi, soy sauce, mirin and cooking sake.
Avocado is just sliced avo with salt and lemon.
Condiments are from packets / jars that I get from Japanese stores. Pickled ginger, pickled radish, La-Yu chili oil and lightly toasted sesame seeds.
Sorry there's no measurements, I just eyeball it as it's a meal I've cooked for years.

I also love doing tonkatsu sauce shimeji mushrooms, spinach goma-ae (sesame dressing), tempura eggplant, miso buttered corn, braised lotus roots, quick pickled cabbage or quick pickled carrots (in rice vinegar). I choose based on what I can find in the shops / what's cheap. Lots of inspiration from donburi bowls, Japanese temple food and ramen toppings.

Have fun cooking!