Honey Miso Sweet Potato ’Shroom Jumble

🥘 Ingredients

• black pepper
  1 tsp
• butter
  1 tbsp
• button mushrooms
  1 c
• fry seasoning
  2 tsp
• ginger
  1 tsp
• honey
  1 tbsp
• jasmine rice
  ½ cup
• ketchup
  1 tbsp
• lime
  1 unit
• mayonnaise
  2 tbsp
• miso sauce concentrate
  1 tbsp
• olive oil
  3 tbsp
• red onion
  1 unit
• salt
  1 tsp
• sesame seeds
  1 tsp
• sriracha
  1 tsp
• sugar
  ½ tsp
• sweet potato
  1 unit
• water
  1¼ cups
• zucchini
  1 unit

🍳 Cookware

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

1. 

   1

   red onion fry seasoning zucchini sweet potato ketchup honey sesame seeds miso sauce concentrate mayonnaise lime jasmine rice sriracha ginger button mushrooms salt black pepper olive oil butter sugar water

   red onion: 1 unit, fry seasoning: 2 tsp, zucchini: 1 unit, sweet potato: 1 unit, ketchup: 1 tbsp, honey: 1 tbsp, sesame seeds: 1 tsp, miso sauce concentrate: 1 tbsp, mayonnaise: 2 tbsp, lime: 1 unit, jasmine rice: ½ cup, sriracha: 1 tsp, ginger: 1 tsp, button mushrooms: 1 c, salt: 1 tsp, black pepper: 1 tsp, olive oil: 3 tbsp, butter: 1 tbsp, sugar: ½ tsp, water: 1¼ cups
2. 

   2

   Preheat oven to 425 degrees. Wash and dry all produce. Dice sweet potato into ½-inch pieces. Trim and halve button mushrooms. Halve, peel, and cut red onion into ½-inch-thick wedges. Trim and halve zucchini lengthwise, then cut crosswise into ½-inch thick half-moons. Peel and grate ginger. Zest and quarter lime.
3. 

   3

   In a small pot , combine jasmine rice, 1¼ 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 minutes . Keep covered off heat until ready to serve.
4. 

   4

   While rice cooks, toss sweet potato, button mushrooms, and red onion on a baking sheet with a large drizzle of olive oil, 1 tsp fry seasoning, salt, and black pepper. Roast on the middle rack until browned and tender, ⏱️ 25 minutes .
5. 

   5

   Meanwhile, toss zucchini on a second baking sheet with a drizzle of olive oil, 1 tsp fry seasoning, and salt. Once veggies have roasted ⏱️ 10 minutes , place the sheet with zucchini on the top rack. Roast until zucchini is browned and tender, ⏱️ 15 minutes .
6. 

   6

   Meanwhile, in a small bowl , combine honey, miso sauce concentrate, a big squeeze of lime juice, and ginger to taste. In a separate small bowl , combine mayonnaise, remaining fry seasoning, ketchup, sugar, and sriracha to taste. Add water 1 tsp at a time until mixture reaches a drizzling consistency.
7. 7

   Once veggies and zucchini are done, combine on one baking sheet and toss with honey miso dressing. Fluff jasmine rice with a fork; stir in butter and lime zest. Season with salt. Divide rice between shallow bowls or plates. Top with veggie jumble. Drizzle with creamy sriracha sauce and sprinkle with sesame seeds. Serve with remaining lime wedges on the side.