Hoisin-Sesame Roasted Veggie Bowls with Ginger Rice and Spicy Mayo

These veggie bowls are a one-bowl feast bursting with flavor. The base is fluffy rice simmered with scallions and ginger, topped with hoisin-and-sesame-glazed sweet potatoes and mushrooms, roasted bell pepper and a spicy sriracha soy mayo. A sprinkle of sesame seeds and scallion greens finishes it off.

This recipe is simple to make and perfect for a weeknight dinner. The combination of sweet, savory and spicy flavors will leave you feeling totally satisfied.

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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

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 Vegetable OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Trim and thinly slice scallions, separating whites from 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. Melt butter in a small pot 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; place on the other side. Roast on top rack until just tender, 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 tacky, 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

Can I make this recipe gluten-free?

Yes, use tamari or coconut aminos instead of soy sauce and ensure your hoisin sauce is gluten-free.

Can I prepare any components ahead of time?

You can roast the veggies and cook the rice up to 2 days in advance. Reheat before assembling.

What can I use instead of sour cream?

Greek yogurt or a dairy-free yogurt works well as a substitute.