Spicy Vegan Firecracker Rice Bowls with Soy-Glazed Mushrooms and Roasted Veggies

These firecracker rice bowls are a flavor explosion in every bite! Tender roasted carrots and green beans are paired with savory soy-glazed mushrooms and a spicy-sweet sriracha mayo sauce, all served over fluffy jasmine rice. It’s a satisfying plant-based meal that comes together in just 35 minutes.

The star of the show is the firecracker sauce-a creamy, tangy and spicy drizzle that ties everything together. With a mix of textures and bold Asian-inspired flavors, this bowl is perfect for a quick weeknight dinner or meal prep. Garnish with scallion greens and sesame seeds for an extra pop of freshness and crunch.

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Ingredients

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

10 ounce Chopped Chicken BreastView 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

0.75 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

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

6 teaspoon (tsp) Cooking OilView 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.
2. Meanwhile, in a small pot, combine rice, 1¼ cups water and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook 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. Peel and mince or grate ginger until you have 1 teaspoon. Trim and thinly slice scallions, separating whites from greens.
4. After 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. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken in a single layer; cook, stirring occasionally, until browned and cooked through, 4-6 minutes. Transfer to a plate and wipe out pan.
6. In a small bowl, combine vegan mayonnaise, Sriracha, 1 tablespoon sweet soy glaze, 1 teaspoon rice wine vinegar and ½ teaspoon sugar. Add water 1 teaspoon at a time until sauce reaches a drizzling consistency. Season with salt and pepper. Set aside.
7. Heat a large drizzle of oil in the same 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 until fragrant, 1 minute. Remove from heat and stir in remaining sweet soy glaze until mushrooms are evenly coated. Cover to keep warm.
8. Fluff rice with a fork; season with salt and pepper. Divide rice between bowls; top with carrots, green beans and mushrooms. Drizzle with firecracker sauce and garnish with scallion greens and sesame seeds. Serve.

Recipe Tips

FAQ

Can I make this recipe gluten-free?

Yes, substitute the sweet soy glaze with tamari or coconut aminos to make it gluten-free.

Can I use a different protein instead of chicken?

Absolutely! Tofu or tempeh would work well. Simply pan-fry until golden and proceed with the recipe.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat in a microwave or skillet.