BBQ Sweet Potato & Mushroom Bowls

🥘 Ingredients

• Bachan's Original Japanese Barbecue Sauce
  3 tbsp
• bell pepper
  1 piece
• black pepper
  ½ tsp
• brown rice
  1 c
• butter
  1 tbsp
• cooking oil
  1 tbsp
• cremini mushrooms
  8 oz
• ginger
  1 tbsp
• jasmine rice
  1 c
• mayonnaise
  2 tbsp
• salt
  1 tsp
• scallions
  2 pieces
• sesame seeds
  1 tbsp
• sour cream
  2 tbsp
• soy sauce
  1 tbsp
• sweet potato
  2 c
• sweet thai chili sauce
  2 tbsp

🍳 Cookware

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

1. 

   1

   Adjust oven rack to top position and preheat oven to 425°F. Wash and dry all produce.
2. 

   2

   Melt butter in a small pot over medium-high heat. Add scallions (whites) and ginger ; cook, stirring, until fragrant ⏱️ 1 minute . Add brown rice and jasmine rice with enough water to cover. Bring to a boil, then reduce heat to low, cover, and simmer until tender ⏱️ 20 minutes .

   butter: 1 tbsp, scallions: 2 pieces, ginger: 1 tbsp, brown rice: 1 c, jasmine rice: 1 c
3. 

   3

   Meanwhile, in a medium bowl , toss sweet potato (diced), cremini mushrooms (sliced), and bell pepper (sliced) with a drizzle of cooking oil , half the Bachan's Original Japanese Barbecue Sauce , salt , and black pepper . Spread out on one side of a baking sheet .

   sweet potato: 2 c, cremini mushrooms: 8 oz, bell pepper: 1 piece, cooking oil: 1 tbsp, Bachan's Original Japanese Barbecue Sauce: 3 tbsp, salt: 1 tsp, black pepper: ½ tsp
4. 

   4

   While the veggies roast, in a small bowl , combine mayonnaise , sour cream , soy sauce , and as much sweet thai chili sauce as you like. Start with half the chili sauce, then taste and add more if desired.

   mayonnaise: 2 tbsp, sour cream: 2 tbsp, soy sauce: 1 tbsp, sweet thai chili sauce: 2 tbsp
5. 

   5

   Once veggies have roasted ⏱️ 15 minutes , remove baking sheet from oven. Using a spatula, carefully toss sweet potato and mushrooms with half the sesame seeds and remaining Bachan's Original Japanese Barbecue Sauce. Return to oven to crisp ⏱️ 5 minutes .

   sesame seeds: 1 tbsp
6. 

   6

   Fluff rice with a fork and season with salt; divide between bowls. Top with the sweet potato and mushroom mixture, drizzle with the chili soy mayo, and sprinkle with remaining sesame seeds. Serve immediately.