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

These vibrant bowls bring together roasted sweet potatoes and cremini mushrooms glazed with hoisin and sesame, paired with fluffy ginger rice and a spicy sriracha soy mayo. Each bite offers a balance of sweet, savory and heat, making it a satisfying meatless meal.

The combination of textures-tender roasted veggies, chewy rice and creamy mayo-creates a bowl that’s both comforting and exciting. Perfect for a weeknight dinner that feels special without much effort.

Log in to save recipes and build weekly shopping lists.

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

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

2 tablespoon Hoisin SauceView 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

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView ingredient guideLike ingredientDislike ingredient

2 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C). Trim and thinly slice scallions, separating whites and greens. Peel and mince ginger. Dice sweet potato into ½-inch pieces. Quarter mushrooms. Core, deseed and dice bell pepper into ½-inch pieces.
2. Melt butter in a small pot over medium-high heat. Add scallion whites and ginger; cook until fragrant, about 1 minute. Stir in 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 until serving.
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 on top rack for 15 minutes.
4. Meanwhile, in a small bowl, combine mayonnaise, sour cream, soy sauce and sriracha (start with half and adjust to taste). Set aside.
5. Remove baking sheet from oven. Carefully 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 sticky, 5-8 minutes more.
6. Fluff rice with a fork and season with salt. Divide rice among bowls. Arrange sweet potato, mushrooms and bell pepper on top. Drizzle with sriracha soy mayo. Garnish with scallion greens and remaining sesame seeds.

Recipe Tips

FAQ