Honey Miso Shrimp and Roasted Vegetable Rice Bowl

This vibrant rice bowl brings together roasted sweet potatoes, mushrooms, zucchini and red onion, all tossed in a sweet and savory honey miso dressing with fresh ginger. Juicy shrimp are seared until perfectly cooked, then served over fluffy jasmine rice infused with lime zest and butter.

A drizzle of creamy chili sauce adds a gentle kick, while sesame seeds provide a delightful crunch. It’s a balanced, satisfying meal that’s as beautiful as it is delicious.

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Ingredients

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

4 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

1 unit Sweet PotatoView ingredient guideLike ingredientDislike ingredient

2 teaspoon HoneyView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

1 unit Miso Sauce ConcentrateView ingredient guideLike ingredientDislike ingredient

4 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F with racks in the middle and top positions. Wash and dry produce. Dice sweet potato into ½-inch pieces. Trim and halve mushrooms. Halve, peel and cut onion into ½-inch-thick wedges. Trim and halve zucchini lengthwise, then cut crosswise into ½-inch half-moons. Zest and quarter lime. Peel and grate ginger.
2. In a small pot, combine rice, 1¼ cups water and a pinch of salt. Bring to a boil, cover and reduce heat to low. Simmer until tender, 15-18 minutes. Keep covered off heat until ready to serve.
3. On a baking sheet, toss sweet potato, mushrooms and onion with a drizzle of oil, half the Fry Seasoning, salt and pepper. Roast on middle rack for 5 minutes.
4. Meanwhile, on a second baking sheet, toss zucchini with a drizzle of oil, remaining Fry Seasoning and salt. After the first veggies have roasted 5 minutes, place zucchini sheet on top rack. Roast until everything is browned and tender, 15-20 minutes more.
5. Rinse shrimp and pat dry. Heat a drizzle of oil in a large pan over high heat. Add shrimp, season with salt and pepper and cook, stirring, until opaque, 4-6 minutes.
6. In a small bowl, combine honey, miso sauce concentrate, a big squeeze of lime juice and ginger to taste. In another small bowl, mix mayonnaise, chili sauce and a squeeze of lime juice. Add water 1 teaspoon at a time until drizzling consistency.
7. When veggies are done, combine on a baking sheet and toss with honey-miso dressing. Fluff rice with a fork; stir in lime zest and 1 tablespoon butter. Season with salt. Divide rice among bowls. Top with veggie jumble and shrimp. Drizzle with creamy chili sauce, sprinkle with sesame seeds and serve with lime wedges.

Recipe Tips

FAQ

Can I use a different protein instead of shrimp?

Yes, you can substitute chicken, tofu or salmon. Adjust cooking time accordingly.

What can I use instead of miso sauce concentrate?

Mix 1 tablespoon white miso paste with 1 teaspoon soy sauce and a splash of water as a substitute.

How do I store leftovers?

Store components separately in airtight containers in the fridge for up to 3 days. Reheat gently.