Honey Miso Sweet Potato 'Shroom Jumble

🥘 Ingredients

• butter
  1 tbsp
• button mushrooms
  4 oz
• fry seasoning
  1 tbsp
• ginger
  1 thumb
• honey
  2 tsp
• jasmine rice
  ¾ cup
• ketchup
  1 unit
• lime
  1 unit
• mayonnaise
  4 tbsp
• miso sauce concentrate
  1 unit
• olive
• red onion
  1 unit
• salt
• sesame seeds
  1 tbsp
• sriracha
  1 tsp
• sweet potato
  1 unit
• zucchini
  1 unit

🍳 Cookware

• small
• baking
• small
• small

1. 

   1

   Wash and dry all produce. Adjust racks to middle and top positions. 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; cut crosswise into ½-inch thick half-moons. Peel and grate ginger . Zest and quarter lime .

   sweet potato: 1 unit, button mushrooms: 4 oz, red onion: 1 unit, zucchini: 1 unit, ginger: 1 thumb, lime: 1 unit
2. 

   2

   In a small pot, combine jasmine rice , 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt . Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, ⏱️ 18 minutes .

   jasmine rice: ¾ cup, salt
3. 

   3

   While rice cooks, place olive oil, fry seasoning , salt, pepper, sweet potato, mushrooms, and onion on a baking sheet. Toss everything to combine. Roast on the middle rack until browned and tender, 25-30 minutes total (you'll start zucchini after 10 minutes). ⏱️ 30 minutes .

   olive, fry seasoning: 1 tbsp
4. 

   4

   While veggies roast, toss zucchini on a second baking sheet with a drizzle of olive oil and a pinch of salt season. Place sheet on top rack once veggies have roasted 10 minutes. Roast until zucchini is tender, 15-20 minutes. ⏱️ 20 minutes .

   olive, salt
5. 

   5

   Meanwhile, in a small bowl, combine honey , miso sauce concentrate , a big squeeze of lime juice, and grated ginger. In another small bowl, combine mayonnaise , remaining fry seasoning, 1 tsp ketchup (we sent more), a pinch of salt, and sriracha to taste. Add water 1 tsp at a time until smooth.

   honey: 2 tsp, miso sauce concentrate: 1 unit, mayonnaise: 4 tbsp, ketchup: 1 unit, sriracha: 1 tsp
6. 

   6

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

   butter: 1 tbsp, sesame seeds: 1 tbsp