Glazed Sweet Potato and Mushroom Buddha Bowl with Ginger Rice and Sriracha Soy Mayo

This vibrant Buddha bowl is a one-bowl wonder that brings together roasted sweet potatoes and mushrooms glazed in a sweet and savory katsu sauce, paired with fluffy jasmine rice infused with fresh ginger. A quick sriracha soy mayo adds a creamy, spicy kick, while toasted sesame seeds and sliced scallions provide the perfect finishing touch.

Whether you’re looking for a satisfying meatless meal or simply want to enjoy a bowl of balanced flavors and textures, this recipe is sure to become a favorite. It’s easy to prepare, packed with wholesome ingredients and ready in just 35 minutes.

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Ingredients

4 tablespoon Katsu SauceView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

1 unit Sweet PotatoView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

8 ounce Cremini MushroomsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView 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

Instructions

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Peel the sweet potato and cut into 1/2-inch cubes. Cut the bell pepper into 1-inch pieces. Clean the cremini mushrooms and halve or quarter them if large.
3. In a small bowl, whisk together the katsu sauce and sour cream to make the glaze. Set aside.
4. Place the sweet potato, bell pepper and mushrooms on the prepared baking sheet. Drizzle with a little oil (if desired) and toss to coat. Roast for 20-25 minutes, until tender and lightly browned.
5. While the vegetables roast, cook the rice: In a small saucepan, combine the jasmine rice with 1.5 cups of water. Peel the ginger and grate it directly into the pot. Bring to a boil, then reduce heat to low, cover and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
6. Make the sriracha soy mayo: In a small bowl, mix together the mayonnaise, soy sauce and sriracha until smooth.
7. Once the vegetables are done, toss them with the katsu-sour cream glaze until evenly coated. Return to the oven for 2-3 minutes to caramelize slightly.
8. Slice the scallions thinly, separating the white and green parts.
9. To serve, divide the ginger rice between bowls. Top with the glazed vegetables, drizzle with sriracha soy mayo and garnish with sesame seeds and sliced scallions.

Recipe Tips

FAQ

Can I use a different type of mushroom?

Yes, you can substitute cremini mushrooms with shiitake, oyster or white button mushrooms. Adjust cooking time if needed.

How can I make this dish gluten-free?

Use tamari or coconut aminos instead of soy sauce and ensure your katsu sauce is gluten-free (or make your own).

Can I prepare any components ahead of time?

Yes, you can roast the vegetables and cook the rice up to 2 days in advance. Store separately in the fridge. Reheat before assembling and add the glaze and toppings fresh.