Hoisin-Glazed Sweet Potato and Mushroom Bowls with Ginger Rice and Spicy Soy Mayo

This vibrant veggie bowl brings together roasted sweet potatoes and mushrooms glazed with hoisin and sesame, paired with fluffy jasmine rice simmered with ginger and scallions. Roasted bell pepper adds sweetness, while a spicy soy mayo drizzle ties everything together.

Perfect for a quick weeknight dinner, this bowl is packed with flavor and texture. The combination of savory hoisin, nutty sesame and a kick of sriracha makes every bite exciting. Top with scallion greens and sesame seeds for a beautiful finish.

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Ingredients

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

1 unit Sweet PotatoesView ingredient guideLike ingredientDislike ingredient

8 ounce Cremini MushroomsView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

2 tablespoon Hoisin SauceView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

2 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position (top and middle for 4 servings) and preheat oven to 425°F. Wash and dry all produce. Trim and thinly slice scallions, separating whites from greens. Peel and mince or grate ginger. Dice sweet potato into ½-inch pieces. Trim and quarter mushrooms. Core, deseed and dice bell pepper into ½-inch pieces.
2. Melt 1 tbsp butter (2 tbsp for 4 servings) in a small pot over medium-high heat. Add scallion whites and 1 tbsp ginger (2 tbsp for 4); cook, stirring, until fragrant, about 1 minute. Add rice, 1¼ cups water (2¼ cups for 4) and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
3. Meanwhile, in a medium bowl, toss sweet potato and mushrooms with a drizzle of oil, half the hoisin (reserve the rest), salt and pepper. Spread out on one side of a baking sheet. Toss bell pepper on empty side with a drizzle of oil; season with salt and pepper. Roast on top rack until just tender, 15 minutes (they’ll finish cooking in step 5). (For 4 servings, use 2 sheets; roast sweet potatoes and mushrooms on top rack and bell peppers on middle rack.)
4. While veggies roast, in a small bowl, combine mayonnaise, sour cream, soy sauce and as much sriracha as you like. Tip: start with half the sriracha, then taste and add more if you prefer spicier.
5. Once veggies have roasted 15 minutes, remove baking sheet from oven. (For 4 servings, remove sheet with sweet potatoes and mushrooms; leave bell peppers in the oven.) Using a spatula, toss sweet potato and mushrooms with remaining hoisin and half the sesame seeds (save the rest for serving). Return to oven until veggies are tender and glaze is tacky, 5-8 minutes more.
6. Fluff rice with a fork and season with salt; divide between bowls. Arrange sweet potato, mushrooms and bell pepper on top in their own sections. Drizzle everything with as much spicy soy mayo as you like. Top with scallion greens and remaining sesame seeds. Serve.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, you can substitute jasmine rice with basmati or long-grain white rice. Adjust cooking time and water according to package directions.

Can I make this dish ahead of time?

You can roast the vegetables and cook the rice in advance. Store separately in the fridge and reheat before assembling. The spicy soy mayo can be made ahead and refrigerated.

Is this recipe gluten-free?

The recipe contains soy sauce and hoisin sauce, which typically contain wheat. To make it gluten-free, use tamari or gluten-free soy sauce and a gluten-free hoisin sauce.