---
title: "Tempura Mushroom & Sweet Potato Bowls: Coleslaw & Sesame Crunch Sauce"
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/tempura-mushroom-and-sweet-potato-bowls-690264fcf01aaa49dd03c596
servings: 2
prep time: 15 minutes
cook time: 15 minutes
time required: 30 minutes
difficulty: Medium
allergens:
  - Sesame
  - Eggs
  - Soy
  - Wheat
  - Milk
tags:
  - Veggie
  - Quick
  - Asian-inspired
rating: 4.0
rating_count: 306
source_chef: Daniel Kim
review_highlights:
  - theme: Flavor
    text: Everyone loved this dish, even meat eaters, with flavors that blend perfectly together.
  - theme: Ease of prep
    text: Some found the tempura mushrooms tricky to get crispy; regular frying works better than air frying.
image: "https://images.recipes.furrysalamander.com/tempura-mushroom-sweet-potato-bowls.avif"
---

Adjust oven rack to top position and preheat oven to 425F.

While rice cooks, wash and dry produce. Peel and cube @sweet potato{1}(cubed). Clean and halve @button mushrooms{1}(halved). Slice @scallions{2}(sliced) and reserve whites and greens separately. Roughly chop @cilantro{1/2%cup}(chopped).

Meanwhile, in a #medium bowl{}, combine @rice wine vinegar{1%tbsp}, @sugar{1%tsp}, @salt{1/2%tsp}, and @black pepper{1%tsp}. Add @coleslaw mix{2%cups}, scallion whites, and half the cilantro; toss until combined. Set aside.

In a second #medium bowl{}, whisk together @tempura batter mix{1%unit}, half the @sesame ginger crunch{1%tbsp}, and @water{1/2%cup}. -- TIP: If needed, add more water 1 tbsp at a time until mixture reaches a pancake-batter-like consistency.

Heat a 1/3-inch layer of @cooking oil{1/4%cup} in a #large pan{} over medium-high heat. Once oil is hot enough that a drop of batter sizzles when added to the pan, use tongs to add coated mushrooms in a single layer. Cook until golden brown ~{3%minutes} on the first side and ~{1%minute} on the second. -- TIP: Work in batches if necessary, adding more oil as needed between batches and letting it heat back up before frying more.

Fluff @jasmine rice{1%cup} with a fork. Divide rice between bowls and top with roasted sweet potatoes, crispy mushrooms, and coleslaw. In a #small bowl{}, whisk @spicy mayo{2%tbsp}, @sweet soy glaze{2%tbsp}, remaining sesame ginger crunch, and @garlic powder{1%tsp} until smooth. Drizzle sauce over bowls and garnish with scallion greens and remaining cilantro.