---
title: "Hoisin Sweet Potato & Mushroom Bowls"
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/hoisin-sweet-potato-and-mushroom-bowls-615db700beeacb7f92644b10
servings: 2
prep time: 15 minutes
cook time: 20 minutes
time required: 35 minutes
difficulty: Medium
allergens:
  - Soy
  - Wheat
  - Sesame
  - Eggs
  - Milk
tags:
  - Veggie
  - Asian-inspired
  - Sheet-pan
rating: 4.5
rating_count: 17300
source_chef: Michelle Doll Olson
review_highlights:
  - theme: Flavor
    text: Many loved the delicious blend of hoisin, ginger, and sriracha flavors
  - theme: Ease of prep
    text: Prep time often exceeded estimates due to chopping, but most felt the result was worth the effort
image: "https://images.recipes.furrysalamander.com/hoisin-sweet-potato-mushroom-bowls.avif"
---
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Trim and thinly slice @scallions{2%pieces}, separating whites from greens. Peel and mince or grate @ginger{1%tbsp}. Peel and dice @sweet potato{2%pieces} into ½-inch pieces. Trim and quarter @cremini mushrooms{8%oz}. Core, deseed, and dice @bell pepper{1%piece} into ½-inch pieces.

Melt @butter{1%tbsp} in a #small pot{} over medium-high heat. Add scallion whites and ginger; cook, stirring, until fragrant ~{1%minutes}. Stir in @jasmine rice{1%cup}, @water{1¼%cup}, and a pinch of @salt{½%tsp}. 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.

While rice cooks, in a #medium bowl{}, toss sweet potato and mushrooms with a drizzle of @cooking oil{2%tbsp}, half the @hoisin sauce{2%tbsp}, salt, and @black pepper{½%tsp}. Spread out on one side of a #baking sheet{}. Toss bell pepper on the empty side with a drizzle of cooking oil, salt, and pepper. Roast on top rack until veggies are just tender ~{15%minutes}.

While veggies roast, in a #small bowl{}, combine @mayonnaise{2%tbsp}, @sour cream{2%tbsp}, @soy sauce{1%tsp}, and as much @sriracha{1%tsp} as you like. Start with half the sriracha, then taste and add more from there if you like things spicy.

Once veggies have roasted 15 minutes, remove baking sheet from oven. Using a spatula, carefully toss sweet potato and mushrooms with remaining hoisin sauce and half the @sesame seeds{1%tbsp}. Return to oven until veggies are tender and glaze is tacky ~{5%minutes}.

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.