Hoisin-Sesame Roasted Veggie Bowls

🥘 Ingredients

• bell peppers
  2 unit
• butter
  1 tbsp
• cremini mushrooms
  1 lb
• ginger
  2 thumb
• hoisin sauce
  4 tbsp
• jasmine rice
  1.5 c
• mayonnaise
  4 tbsp
• pepper
• salt
• scallions (separating whites from greens)
  4
• sesame seeds
  2 tbsp
• sour cream
  4 tbsp
• soy sauce
  4 tbsp
• sriracha
  2 tsp
• sweet potatoes
  2 unit
• vegetable oil
  2 tsp

🍳 Cookware

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

1. 

   1

   Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry all produce. Trim and thinly slice scallions . Peel and mince or grate ginger . Dice sweet potatoes into 1/2-inch pieces. Trim and quarter cremini mushrooms . Core, deseed, and dice bell peppers into 1/2-inch pieces.

   scallions: 4 (separating whites from greens), ginger: 2 thumb, sweet potatoes: 2 unit, cremini mushrooms: 1 lb, bell peppers: 2 unit
2. 

   2

   Melt butter (2 TBSP for 4 servings) in a small pot over medium-high heat. Add scallion whites and 1 TBSP ginger; cook, stirring, until fragrant, ⏱️ 1 minutes . Add jasmine rice , 1 1/4 cups water, and a pinch of salt . Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

   butter: 1 tbsp, jasmine rice: 1.5 c, salt
3. 

   3

   Meanwhile, in a medium bowl , toss sweet potato and mushrooms with a drizzle of vegetable oil , half the hoisin sauce (you'll use the rest later), 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 (they'll finish cooking in step 5). (For 4 servings, use 2 sheets; roast sweet potatoes and mushrooms on top rack and bell peppers on middle rack.)

   vegetable oil: 2 tsp, hoisin sauce: 4 tbsp, pepper
4. 

   4

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

   mayonnaise: 4 tbsp, sour cream: 4 tbsp, soy sauce: 4 tbsp, sriracha: 2 tsp
5. 

   5

   Once veggies have roasted ⏱️ 15 minutes , remove baking sheet from oven. (For 4 servings, remove sheet with sweet potatoes and mushrooms; leave bell peppers in the oven.) Using a spatula, toss sweet potato 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, 5-8 minutes more.

   sesame seeds: 2 tbsp
6. 

   6

   Fluff rice with a fork and season with salt; divide between bowls. Arrange sweet potato, 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.