---
title: Honey Miso Sweet Potato ’Shroom Jumble
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/honey-miso-sweet-potato-shroom-jumble-5fa06f3942893d44ec522c82
servings: 2
prep time: 15 minutes
cook time: 30 minutes
time required: 45 minutes
difficulty: Medium
allergens:
  - Sesame
  - Soy
  - Eggs
tags:
  - Veggie
  - Vegetarian
  - Comfort Food
rating: 4.5
rating_count: 11300
source_chef: Michelle Doll Olson
review_highlights:
  - theme: Flavor
    text: Many loved the delicious blend of sweet, tangy, and savory flavors, with the honey miso dressing and creamy chili sauce being highlights
  - theme: Ease of prep
    text: While some found it straightforward, others noted it was time-consuming with multiple steps and pans
image: "https://images.recipes.furrysalamander.com/honey-miso-sweet-potato-shroom-jumble.avif"
---
@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%cup}
@salt{1%tsp}
@black pepper{1%tsp}
@olive oil{3%tbsp}
@butter{1%tbsp}
@sugar{½%tsp}
@water{1¼%cups}

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.

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.

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}.

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}.

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.

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.