Spicy Sriracha Mushroom Rice Bowls with Roasted Carrots and Green Beans

These vegan rice bowls are packed with flavor and texture. Meaty mushrooms are sautéed with ginger and scallions, then glazed with a sweet soy sauce. Roasted carrots and green beans add a caramelized touch and the whole bowl is finished with a creamy, spicy sriracha-mayo drizzle and a sprinkle of sesame seeds.

This dish comes together in about 35 minutes, making it a perfect weeknight dinner. The firecracker sauce-a blend of vegan mayo, sriracha, sweet soy glaze and rice vinegar-adds a kick that ties everything together. Serve over fluffy jasmine rice for a satisfying meal.

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Ingredients

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 unit Microwavable RiceView ingredient guideLike ingredientDislike ingredient

1 teaspoon Rice Wine VinegarView ingredient guideLike ingredientDislike ingredient

12 ounce CarrotView ingredient guideLike ingredientDislike ingredient

8 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

4 tablespoon Vegan MayonnaiseView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.07 thumb GingerView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

5 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. Trim, peel and cut carrots on a diagonal into ½-inch-thick pieces. Toss on one side of a baking sheet with a drizzle of oil, salt and pepper. Roast on top rack for 10 minutes (you’ll add more to the sheet then).
2. Meanwhile, 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. Cook, covered, until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
3. While rice cooks, trim green beans if necessary. Trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!). Peel and mince or grate ginger until you have 1 tsp (2 tsp for 4 servings). Trim and thinly slice scallions, separating whites from greens.
4. Once carrots have roasted 10 minutes, remove baking sheet from oven. Carefully toss green beans on empty side of sheet with a drizzle of oil, salt and pepper. Return sheet to top rack and roast until veggies are lightly browned and tender, 12-15 minutes.
5. In a small bowl, combine mayonnaise, Sriracha (use less if you prefer less heat), 1 TBSP sweet soy glaze, 1 tsp vinegar and ½ tsp sugar (2 TBSP sweet soy glaze, 2 tsp vinegar and 1 tsp sugar for 4 servings). (Be sure to measure the vinegar-we sent more!) Add water 1 tsp at a time until sauce reaches a drizzling consistency. Taste and season with salt and pepper. Set aside until ready to serve.
6. Heat a large drizzle of oil in a large pan over medium-high heat. Add mushrooms; cook, stirring occasionally, until browned and slightly crispy, 5-7 minutes. Reduce heat to medium; stir in minced ginger, scallion whites, garlic powder and a drizzle of oil. Cook, stirring, until fragrant, 1 minute. Remove pan from heat and stir in remaining sweet soy glaze until mushrooms are evenly coated. Cover to keep warm.
7. Fluff rice with a fork; season with salt and pepper. Divide rice between bowls; top with carrots, green beans and mushrooms in separate sections. Drizzle bowls with firecracker sauce and garnish with scallion greens and sesame seeds. Serve.

Recipe Tips

FAQ

Can I use a different type of mushroom?

Yes, cremini or shiitake mushrooms work well in this recipe.

Is the firecracker sauce very spicy?

It has a moderate kick from the sriracha. You can adjust the amount to your preference.

Can I make this dish gluten-free?

Check that your sweet soy glaze and sriracha are gluten-free; otherwise, use tamari and a gluten-free sriracha.