Hoisin-Sesame Roasted Veggie Bowls with Ginger Rice and Sriracha Soy Mayo

These veggie bowls are a feast for the senses, combining fluffy ginger rice with sweet and savory roasted vegetables. The hoisin-sesame glaze adds a sticky, caramelized finish to the sweet potatoes and mushrooms, while the spicy sriracha soy mayo brings a creamy kick.

Perfect for a weeknight dinner, this recipe is packed with flavor and texture. Each bite offers a mix of tender rice, roasted peppers and glazed veggies, all topped with a drizzle of spicy mayo and a sprinkle of sesame seeds.

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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 (220°C). Wash and dry all produce. Trim and thinly slice scallions, separating whites from greens. Peel and mince or grate ginger. Dice sweet potato into ½-inch pieces. Trim and quarter mushrooms. Core, deseed and dice bell pepper into ½-inch pieces.
2. Melt 1 tbsp butter in a small pot over medium-high heat. Add scallion whites and 1 tbsp ginger; cook, stirring, until fragrant, about 1 minute. Add rice, 1¼ cups water and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
3. In a medium bowl, toss sweet potato and mushrooms with a drizzle of oil, half the hoisin sauce, salt and pepper. Spread out on one side of a baking sheet. Toss bell pepper on empty side with a drizzle of oil; season with salt and pepper. Roast on top rack until veggies are just tender, about 15 minutes.
4. While veggies roast, in a small bowl, combine mayonnaise, sour cream, soy sauce and sriracha (start with half, then add more to taste). Mix well.
5. Remove baking sheet from oven. Carefully toss sweet potato and mushrooms with remaining hoisin sauce and half the sesame seeds. Return to oven until veggies are tender and glaze is tacky, 5-8 minutes more.
6. Fluff rice with a fork and season with salt; divide between bowls. Arrange sweet potato, mushrooms and bell pepper on top in separate sections. Drizzle with sriracha soy mayo. Top with scallion greens and remaining sesame seeds. Serve.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, you can substitute jasmine rice with basmati or long-grain white rice. Adjust cooking time and water ratio according to package instructions.

Can I make this recipe ahead of time?

The components can be prepared in advance. Cook the rice and roast the vegetables, then store separately in the fridge. Reheat before assembling and add the sauce and toppings just before serving.

Is this recipe vegan?

It can be made vegan by using vegan butter, vegan mayonnaise and vegan sour cream. The rest of the ingredients are plant-based.