Roasted Sweet Potato and Mushroom Bowl with Honey Miso Dressing

This vibrant bowl brings together a medley of roasted vegetables-sweet potato, mushrooms, zucchini and red onion-tossed in a savory-sweet honey miso dressing with fresh ginger. Each bite is packed with texture and flavor, from the tender veggies to the nutty sesame seeds.

Served over buttery lime rice and finished with a creamy chili drizzle, this dish is hearty enough for a main course yet light and full of wholesome ingredients. It’s a perfect weeknight dinner that feels special without the fuss.

Log in to save recipes and build weekly shopping lists.

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

2 tablespoon 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 unit 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 (220°C) and position racks in the middle and top. Wash and dry all produce. Dice sweet potato into ½-inch pieces. Trim and halve mushrooms. Halve, peel and cut onion into ½-inch-thick wedges. Trim and halve zucchini lengthwise, then cut crosswise into ½-inch half-moons. Peel and grate ginger. Zest and quarter lime.
2. In a small pot, combine rice, 1¼ cups water and a pinch of salt. Bring to a boil, cover, reduce heat to low and simmer until tender, 15-18 minutes. Keep covered off heat until ready to serve.
3. On a baking sheet, toss sweet potato, mushrooms and onion with a drizzle of oil, half the Fry Seasoning, salt and pepper. Roast on the middle rack for 20-25 minutes, until browned and tender.
4. Meanwhile, on a second baking sheet, toss zucchini with a drizzle of oil, remaining Fry Seasoning and salt. After the first sheet has roasted for 5 minutes, place the zucchini sheet on the top rack. Roast until zucchini is browned and tender, 15-20 minutes.
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, chili sauce and a squeeze of lime juice. Add water 1 teaspoon at a time until the sauce reaches a drizzling consistency.
6. When all vegetables are done, combine them on one baking sheet and toss with the honey miso dressing. Fluff rice with a fork, then stir in butter and lime zest. Season with salt. Divide rice among shallow bowls, top with the vegetable jumble, drizzle with creamy chili sauce and sprinkle with sesame seeds. Serve with remaining lime wedges.

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.

What can I use instead of miso sauce concentrate?

You can substitute with 1 tablespoon white miso paste mixed with 1 teaspoon soy sauce and a splash of water to thin.

Is this recipe vegan?

This recipe contains honey, mayonnaise (typically with eggs) and butter, so it is not vegan. For a vegan version, use maple syrup instead of honey, vegan mayo and plant-based butter.