Honey Miso Roasted Sweet Potato and Mushroom Bowl with Lime Rice

This vibrant bowl brings together oven-roasted sweet potatoes, mushrooms, zucchini and red onion, all tossed in a savory-sweet honey miso dressing with fresh ginger. The roasted vegetables are served over fluffy jasmine rice infused with lime zest and butter, then finished with a creamy chili sauce and a sprinkle of sesame seeds.

Perfect for a satisfying weeknight dinner, this dish is packed with texture and bold flavors. The combination of tender veggies, tangy lime rice and a hint of heat from the chili sauce makes every bite exciting. It’s a wholesome, plant-forward meal that comes together easily in the oven.

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Ingredients

1 unit Miso Sauce ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

4 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

2 teaspoon HoneyView ingredient guideLike ingredientDislike ingredient

4 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

1 unit Sweet PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F with racks in the middle and top positions. Wash and dry all produce. Dice sweet potato into ½-inch pieces. Trim and halve mushrooms (skip if pre-sliced). Halve, peel and cut onion into ½-inch-thick wedges. Trim and halve zucchini lengthwise, then cut crosswise into ½-inch half-moons. Zest and quarter the lime. Peel and grate the ginger.
2. In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings) 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. While rice cooks, toss sweet potato, mushrooms and onion on a baking sheet with a drizzle of oil, half the Fry Seasoning, salt and pepper. Roast on the middle rack for 5 minutes.
4. Meanwhile, toss zucchini on a second baking sheet with a drizzle of oil, remaining Fry Seasoning and salt. After the first veggies have roasted 5 minutes, place the zucchini sheet on the top rack. Roast everything until browned and tender, 15-20 minutes more.
5. In a small bowl, combine honey, miso sauce concentrate, a big squeeze of lime juice and grated ginger to taste. In another small bowl, mix mayonnaise, sweet Thai chili sauce and a squeeze of lime juice. Add water 1 teaspoon at a time until the sauce reaches a drizzling consistency.
6. Once all veggies are roasted, combine them on a baking sheet and toss with the honey-miso dressing. Fluff the rice with a fork; stir in lime zest and 1 tablespoon butter (2 tablespoons for 4 servings). Season with salt. Divide rice among shallow bowls. Top with the sweet potato and mushroom jumble. Drizzle with creamy chili sauce and sprinkle with sesame seeds. Serve with remaining lime wedges on the side.

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 times and liquid amounts accordingly.

Is this recipe vegan?

As written, it contains honey, mayonnaise (with eggs) and butter. To make it vegan, use agave instead of honey, vegan mayonnaise and a plant-based butter or omit the butter.

Can I prep this dish ahead?

You can roast the vegetables and cook the rice in advance. Store separately in the fridge. Reheat and assemble just before serving.