Hoisin-Sesame Roasted Veggie Bowls

🥘 Ingredients

• bell pepper
  1
• butter
  1 tbsp
• cremini mushrooms
  10 oz
• ginger
  1 knob
• hoisin sauce
  3 tbsp
• jasmine rice
  ½ cup
• mayonnaise
  2 tbsp
• pepper
  to taste
• salt
  to taste
• scallions
  2
• sesame seeds
  2 tsp
• sour cream
  1 tbsp
• soy sauce
  1 tsp
• sriracha
  2 tsp
• sweet potatoes
  1 lb
• vegetable oil
  1 tbsp
• water
  1¼ cup

🍳 Cookware

• small pot
• medium bowl
• baking sheet
• small bowl

1. 

   1

   scallions ginger sweet potatoes cremini mushrooms bell pepper hoisin sauce jasmine rice mayonnaise sour cream soy sauce sriracha sesame seeds vegetable oil butter salt pepper water

   scallions: 2, ginger: 1 knob, sweet potatoes: 1 lb, cremini mushrooms: 10 oz, bell pepper: 1, hoisin sauce: 3 tbsp, jasmine rice: ½ cup, mayonnaise: 2 tbsp, sour cream: 1 tbsp, soy sauce: 1 tsp, sriracha: 2 tsp, sesame seeds: 2 tsp, vegetable oil: 1 tbsp, butter: 1 tbsp, salt: to taste, pepper: to taste, water: 1¼ cup
2. 

   2

   Adjust oven rack to top position and preheat oven to 425°F. Wash and dry all produce. Trim and thinly slice scallions, separating whites from greens. Peel and mince ginger. Dice sweet potatoes into ½-inch pieces. Trim and quarter cremini mushrooms. Core, deseed, and dice bell pepper into ½-inch pieces.
3. 

   3

   Melt butter in a small pot over medium-high heat. Add scallion whites and 1%tbsp ginger; cook, stirring, until fragrant ⏱️ 1 minute . Add jasmine rice, water, and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender ⏱️ 15 minutes . Keep covered off heat until ready to serve.
4. 

   4

   Meanwhile, in a medium bowl , toss sweet potatoes and mushrooms with a drizzle of vegetable oil, half the hoisin sauce, and season with salt and pepper. Spread out on one side of a baking sheet . Toss bell pepper on empty side with a drizzle of oil; season with salt and pepper. Roast on top rack until just tender ⏱️ 15 minutes .
5. 

   5

   While veggies roast, in a small bowl , combine mayonnaise, sour cream, soy sauce, and as much sriracha as you like. Start with half the sriracha, then taste and add more from there if you like things spicy.
6. 

   6

   Once veggies have roasted, remove baking sheet from oven. Using a spatula, toss sweet potatoes and mushrooms with remaining hoisin sauce and half the sesame seeds (save the rest for serving). Return to oven until veggies are tender and glaze is tacky ⏱️ 5 minutes .
7. 7

   Fluff rice with a fork and season with salt; divide between bowls. Arrange sweet potatoes, mushrooms, and bell pepper on top in their own sections. Drizzle everything with as much spicy soy mayo as you like. Top with scallion greens and remaining sesame seeds. Serve.