Hoisin-Glazed Sweet Potato and Mushroom Bowls with Ginger Rice

This vibrant bowl is a celebration of textures and flavors. Tender roasted sweet potatoes and cremini mushrooms are glazed with hoisin and sesame, then paired with fluffy jasmine rice infused with ginger and scallions. A drizzle of spicy soy mayo and a sprinkle of sesame seeds bring it all together.

Perfect for a weeknight dinner, this dish is as nourishing as it is delicious. The combination of sweet, savory and spicy elements makes every bite exciting. Plus, it’s completely vegetarian and packed with colorful veggies.

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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. Preheat oven to 425°F. Trim and thinly slice scallions, separating whites and greens. Peel and mince ginger. Dice sweet potato into ½-inch pieces. Quarter mushrooms. Core, seed and dice bell pepper into ½-inch pieces.
2. In a small pot, melt butter over medium-high heat. Add scallion whites and ginger; cook until fragrant, about 1 minute. Add rice, 1¼ cups water and a pinch of salt. Bring to a boil, cover, reduce heat to low and simmer until rice is tender, 15-18 minutes. Keep covered off heat.
3. In a medium bowl, toss sweet potato and mushrooms with a drizzle of oil, half the hoisin sauce, salt and pepper. Spread on one side of a baking sheet. Toss bell pepper with a drizzle of oil, salt and pepper on the other side. Roast for 15 minutes.
4. Meanwhile, make spicy soy mayo: In a small bowl, combine mayonnaise, sour cream, soy sauce and sriracha (start with half and adjust to taste).
5. Remove baking sheet from oven. Toss sweet potato and mushrooms with remaining hoisin and half the sesame seeds. Return to oven and roast until veggies are tender and glaze is tacky, 5-8 minutes more.
6. Fluff rice with a fork and season with salt. Divide rice among bowls. Top with sweet potato, mushrooms and bell pepper. Drizzle with spicy soy mayo, sprinkle with remaining sesame seeds and scallion greens. Serve.

Recipe Tips

FAQ

Can I make this dish ahead of time?

Yes, you can roast the vegetables and cook the rice in advance. Reheat gently and assemble just before serving.

What can I use instead of hoisin sauce?

A mixture of soy sauce, peanut butter and a little honey or brown sugar can mimic hoisin’s sweet-savory flavor.

Is this recipe gluten-free?

It can be if you use gluten-free soy sauce or tamari. Hoisin sauce typically contains wheat, so check labels or use a gluten-free alternative.