Crispy Tempura Mushroom Bowls with Sweet Potatoes and Sesame Slaw

These crispy tempura mushroom bowls are a vibrant and satisfying dinner. Golden fried mushrooms and tender roasted sweet potatoes are served over fragrant jasmine rice, alongside a tangy, crunchy coleslaw. A creamy sesame ginger sauce with a hint of sweet soy glaze ties everything together.

This recipe is perfect for a weeknight meal that feels special. The combination of textures-crispy, creamy and crunchy-makes every bite exciting. Plus, it’s easy to customize with your favorite toppings.

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Ingredients

5 teaspoon Rice Wine VinegarView ingredient guideLike ingredientDislike ingredient

2 unit Sesame Ginger CrunchView ingredient guideLike ingredientDislike ingredient

10 ounce Bavette SteakView ingredient guideLike ingredientDislike ingredient

8 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

1 unit Sweet PotatoView ingredient guideLike ingredientDislike ingredient

4 tablespoon Spicy MayoView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

82 g Tempura Batter MixView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

4 ounce Coleslaw MixView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
2. While rice cooks, wash and dry produce. Cut sweet potato into ½-inch cubes. Thinly slice scallions, separating whites from greens. Roughly chop cilantro. Trim and halve mushrooms (quarter any larger ones). Toss sweet potatoes on a baking sheet with a drizzle of oil, garlic powder, salt and pepper. Roast on top rack until browned and tender, 20-25 minutes.
3. Meanwhile, in a medium bowl, combine vinegar, 1 tsp sugar (2 tsp for 4 servings), salt and pepper. Add coleslaw mix, scallion whites and half the cilantro; toss until combined. Set aside. In a small bowl, combine spicy mayo, half the sesame ginger crunch (save the rest) and half the sweet soy glaze (all for 4 servings). Add water 1 tsp at a time until mixture reaches a drizzling consistency.
4. In a second medium bowl, whisk together tempura batter mix, remaining sesame ginger crunch and ½ cup cold water (¾ cup for 4 servings). Tip: If needed, add more water 1 tbsp at a time until mixture reaches a pancake-batter-like consistency. Stir mushrooms into batter until fully coated.
5. Heat a ⅓-inch layer of oil in a large pan over medium-high heat. Once oil is hot enough that a drop of batter sizzles, use tongs to add coated mushrooms in a single layer. Cook until golden brown, 3-4 minutes on the first side and 1-2 minutes on the second side. Work in batches if necessary, adding more oil as needed. Using a slotted spoon, transfer mushrooms to a paper-towel-lined plate. Season with salt.
6. Fluff rice with a fork. Divide rice between shallow bowls. Top with mushrooms, sweet potatoes and slaw in separate sections. Drizzle sesame crunch sauce over mushrooms and sweet potatoes. Garnish with scallion greens and remaining cilantro. Serve.

Recipe Tips

FAQ

Can I use a different type of mushroom?

Yes, you can use cremini, shiitake or oyster mushrooms instead of button mushrooms.

How do I make the sauce less spicy?

Reduce the amount of spicy mayo or substitute with regular mayo mixed with a little sriracha.

Can I prepare the coleslaw ahead of time?

Yes, you can make the coleslaw up to a day in advance and keep it refrigerated.