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

These vibrant veggie bowls are a feast for the senses. Tender roasted sweet potatoes and mushrooms are glazed with a sweet and savory hoisin-sesame sauce, paired with roasted bell peppers, all served over a bed of fluffy rice infused with scallions and fresh ginger. A drizzle of spicy soy mayo ties everything together, adding a creamy kick.

Perfect for a weeknight dinner or meal prep, this bowl is packed with flavor and texture. The combination of caramelized vegetables, aromatic rice and a tangy, spicy sauce makes every bite satisfying. Plus, it’s completely vegetarian and easily customizable with your favorite toppings.

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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 white and green parts. 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 tablespoon butter in a small pot over medium-high heat. Add scallion whites and 1 tablespoon minced 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 heat to low. Simmer until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
3. Meanwhile, 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 on the other side with a drizzle of oil, salt and pepper. Roast until just tender, about 15 minutes.
4. While veggies roast, make the spicy soy mayo: In a small bowl, combine mayonnaise, sour cream, soy sauce and sriracha. Start with half the sriracha, then add more to taste.
5. After 15 minutes, remove baking sheet from oven. Using a spatula, toss sweet potato and mushrooms with remaining hoisin sauce 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 spicy soy mayo. Garnish with scallion greens and remaining sesame seeds. Serve immediately.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, you can substitute jasmine rice with basmati, brown rice or even quinoa. Adjust cooking time and liquid accordingly.

Can I make this dish ahead of time?

Absolutely! Store the components separately in the refrigerator for up to 3 days. Reheat the rice and vegetables, then add the sauce and garnishes just before serving.

What can I use instead of hoisin sauce?

If you don’t have hoisin, you can mix equal parts soy sauce and peanut butter with a bit of honey or brown sugar for a similar sweet-savory glaze.