Hoisin Sweet Potato & Mushroom Bowls

🥘 Ingredients

• bell pepper
  1 unit
• black pepper
  1 teaspoon (tsp)
• butter
  2 tablespoon (tbsp)
• cooking oil
  4 teaspoon (tsp)
• cremini mushrooms
  8 oz
• ginger
  1 thumb
• hoisin sauce
  2 tbsp
• jasmine rice
  1 c
• mayonnaise
  2 tbsp
• salt
  1 teaspoon (tsp)
• scallions
  2 unit
• sesame seeds
  2 tbsp
• sour cream
  1 tbsp
• soy sauce
  1 tbsp
• sriracha
  1 tsp
• sweet potato
  2 unit
• water
  1¼ cups

🍳 Cookware

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

1. 

   1

   Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. Trim and thinly slice scallions , separating whites from greens. Peel and mince or grate ginger . Dice sweet potato into ½-inch pieces. Trim and quarter cremini mushrooms . Core, deseed, and dice bell pepper into ½-inch pieces.

   scallions: 2 unit, ginger: 1 thumb, sweet potato: 2 unit, cremini mushrooms: 8 oz, bell pepper: 1 unit
2. 

   2

   Melt 1 TBSP butter (2 TBSP for 4 servings) in a small pot over medium-high heat. Add scallion whites and 1 TBSP ginger (2 TBSP for 4); cook, stirring, until fragrant, ⏱️ 1 minute . Stir in jasmine rice , 1¼ cups water (2¼ cups for 4), 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: 2 tablespoon (tbsp), jasmine rice: 1 c, water: 1¼ cups, salt: 1 teaspoon (tsp)
3. 

   3

   While rice cooks, in a medium bowl , toss sweet potato and mushrooms with a drizzle of cooking oil , half the hoisin sauce (you'll use the rest later), salt, and black pepper . Spread out on one side of a baking sheet . Toss bell pepper on empty side with a drizzle of oil, salt, and pepper. (For 4 servings, use 2 sheets; roast sweet potato and mushrooms on top rack and bell pepper on middle rack.) Roast on top rack until veggies are just tender, ⏱️ 15 minutes (they'll finish cooking in step 5).

   cooking oil: 4 teaspoon (tsp), hoisin sauce: 2 tbsp, black pepper: 1 teaspoon (tsp)
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: 2 tbsp, sour cream: 1 tbsp, soy sauce: 1 tbsp, sriracha: 1 tsp
5. 

   5

   Once veggies have roasted 15 minutes, remove baking sheet from oven. (For 4 servings, remove sheet with sweet potato and mushrooms; leave bell pepper roasting.) Using a spatula, carefully toss sweet potato and mushrooms with remaining hoisin 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; season with salt. Divide rice between bowls. Top with sweet potato, mushrooms, and bell pepper. Drizzle with as much Sriracha soy mayo as you like. Garnish with scallion greens and remaining sesame seeds. Serve.