Honey Miso Roasted Sweet Potato and Mushroom Rice Bowls

This vibrant rice bowl brings together oven-roasted vegetables with a sweet and savory honey miso dressing. Sweet potatoes, mushrooms and zucchini are roasted until tender and caramelized, then tossed in a ginger-infused miso glaze. Served over buttery lime rice and finished with a creamy chili sauce, every bite is packed with flavor and texture.

Perfect for a weeknight dinner, this dish is both satisfying and nutritious. The combination of earthy mushrooms, sweet potatoes and fresh zucchini creates a hearty meal that will please everyone at the table.

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Ingredients

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

4 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

1 unit Sweet PotatoView ingredient guideLike ingredientDislike ingredient

2 teaspoon HoneyView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

1 unit Miso Sauce ConcentrateView ingredient guideLike ingredientDislike ingredient

4 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 425°F (220°C) with racks in the middle and top positions. Wash and dry all produce. Dice the sweet potato into ½-inch cubes. Trim and halve the mushrooms (if not pre-sliced). Halve, peel and cut the red onion into ½-inch wedges. Trim and halve the 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 the rice, 1¼ cups water (2¼ cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until the rice is tender, 15-18 minutes. Keep covered off the heat until ready to serve.
3. While the rice cooks, toss the sweet potato, mushrooms and onion on a baking sheet with a generous drizzle of oil, half of the Fry Seasoning, salt and pepper. Roast on the middle rack for 5 minutes.
4. Meanwhile, toss the zucchini on a second baking sheet with a drizzle of oil, the remaining Fry Seasoning and salt. After the first vegetables have roasted for 5 minutes, place the sheet with zucchini on the top rack. Continue roasting until everything is browned and tender, 15-20 minutes more.
5. While the vegetables roast, prepare the dressings. In a small bowl, combine the honey, miso sauce concentrate, a big squeeze of lime juice and grated ginger to taste. In another small bowl, mix the mayonnaise, sweet Thai chili sauce and a squeeze of lime juice. Add water 1 teaspoon at a time until the mixture reaches a drizzling consistency.
6. Once all vegetables are done, combine them on a baking sheet and toss with the honey-miso dressing. Fluff the rice with a fork; stir in the lime zest and 1 tablespoon butter (2 tablespoons for 4 servings). Season with salt. Divide the rice among shallow bowls or plates. Top with the sweet potato and mushroom jumble. Drizzle with the creamy chili sauce and sprinkle with sesame seeds. Serve with remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use other vegetables?

Yes, you can substitute broccoli, bell peppers or cauliflower for the zucchini or mushrooms. Adjust roasting times as needed.

How do I make this dish vegan?

Replace the butter with a plant-based alternative and use vegan mayonnaise. The honey can be substituted with agave or maple syrup.

Can I prepare this ahead of time?

You can roast the vegetables and cook the rice in advance. Store them separately in the fridge. Reheat and assemble when ready to serve.