Honey Miso Roasted Sweet Potato and Mushroom Bowl with Lime Rice

This vibrant bowl brings together roasted sweet potatoes, mushrooms and zucchini tossed in a sweet and savory ginger honey miso dressing. The tender vegetables are served over fluffy lime rice and finished with a creamy sriracha drizzle and sesame seeds for crunch.

It’s a satisfying, plant-forward meal that’s packed with flavor and texture. Perfect for a weeknight dinner when you’re craving something hearty but fresh.

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Ingredients

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

1 unit Sweet PotatoView ingredient guideLike ingredientDislike ingredient

1 unit KetchupView 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 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

4 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Peel and dice the sweet potato into 1/2-inch cubes. Slice the red onion into wedges. Halve the zucchini lengthwise, then slice into half-moons. Clean and halve the mushrooms.
3. Place all vegetables on the prepared baking sheet. Drizzle with oil, sprinkle with fry seasoning, salt and pepper. Toss to coat evenly. Roast for 20-25 minutes, until tender and lightly browned.
4. While vegetables roast, cook the rice: In a small pot, combine jasmine rice with 1.5 cups water and a pinch of salt. Bring to a boil, cover, reduce heat to low and simmer for 15 minutes. Remove from heat and let stand covered for 5 minutes. Fluff with a fork, then stir in the zest and juice of half the lime and 1 tablespoon butter (optional).
5. Make the honey miso dressing: In a small bowl, whisk together the miso sauce concentrate, honey and ketchup. Grate in the ginger. Set aside.
6. Make the creamy sriracha sauce: In another small bowl, combine mayonnaise and sriracha. Stir until smooth.
7. When vegetables are done, transfer them to a large bowl. Pour the honey miso dressing over and toss gently to coat.
8. To serve, divide lime rice between bowls. Top with the dressed roasted vegetables. Drizzle with creamy sriracha sauce and sprinkle with sesame seeds. Serve with remaining lime wedges.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, you can substitute jasmine rice with basmati, brown rice or even quinoa. Adjust cooking time accordingly.

Is this recipe vegan?

The recipe as written contains honey and mayonnaise (which typically contains eggs). To make it vegan, replace honey with maple syrup and use vegan mayonnaise.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave. The rice may dry out slightly; add a splash of water before reheating.