Crispy Tempura Mushroom and Sweet Potato Bowls with Sesame Ginger Sauce

These vibrant vegetarian bowls are a feast for the senses, combining crispy golden tempura mushrooms, tender roasted sweet potatoes and a tangy crunchy coleslaw. Served over a bed of fragrant jasmine rice and drizzled with a creamy sesame ginger crunch sauce, every bite is a delightful mix of textures and flavors.

Perfect for a weeknight dinner that feels special, this recipe brings together the best of East Asian-inspired ingredients. The tempura batter is light and crispy, the sweet potatoes are caramelized and the coleslaw adds a refreshing crunch. The star of the show is the creamy sauce, made with spicy mayo, sweet soy glaze and sesame ginger crunch, adding a rich, savory finish.

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Ingredients

5 teaspoon Rice Wine VinegarView ingredient guideLike ingredientDislike ingredient

2 unit Sesame Ginger CrunchView 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

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) Cooking OilView 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-thick cubes. Thinly slice scallions, separating whites from greens. Roughly chop cilantro. Trim and halve mushrooms (quarter any larger mushrooms). 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 (you’ll use the rest in the next step) and half the sweet soy glaze (all for 4). 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 when added to the pan, 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. TIP: Work in batches if necessary, adding more oil as needed between batches and letting it heat back up before frying more mushrooms. 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 substitute with cremini, shiitake or oyster mushrooms. Just adjust cooking time if needed.

Can I make this gluten-free?

Use a gluten-free tempura batter mix and ensure your soy glaze is gluten-free. The recipe contains wheat, so check labels.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 2 days. Reheat rice and sweet potatoes in the microwave or oven and re-crisp mushrooms in an air fryer or oven.