Tempura Mushroom & Sweet Potato Bowls: Coleslaw & Sesame Crunch Sauce

🥘 Ingredients

• black pepper
  1 tsp
• button mushrooms (halved)
  1
• cilantro (chopped)
  1/2 c
• coleslaw mix
  2 c
• cooking oil
  4 tbsp
• garlic powder
  1 tsp
• jasmine rice
  1 c
• rice wine vinegar
  1 tbsp
• salt
  1/2 tsp
• scallions (sliced)
  2
• sesame ginger crunch
  1 tbsp
• spicy mayo
  2 tbsp
• sugar
  1 tsp
• sweet potato (cubed)
  1
• sweet soy glaze
  2 tbsp
• tempura batter mix
  1 unit
• water
  1/2 c

🍳 Cookware

• medium bowl
• medium bowl
• large pan
• small bowl

1. 

   1

   Adjust oven rack to top position and preheat oven to 425F.
2. 

   2

   While rice cooks, wash and dry produce. Peel and cube sweet potato . Clean and halve button mushrooms . Slice scallions and reserve whites and greens separately. Roughly chop cilantro .

   sweet potato: 1 (cubed), button mushrooms: 1 (halved), scallions: 2 (sliced), cilantro: 1/2 c (chopped)
3. 

   3

   Meanwhile, in a medium bowl , combine rice wine vinegar , sugar , salt , and black pepper . Add coleslaw mix , scallion whites, and half the cilantro; toss until combined. Set aside.

   rice wine vinegar: 1 tbsp, sugar: 1 tsp, salt: 1/2 tsp, black pepper: 1 tsp, coleslaw mix: 2 c
4. 

   4

   In a second medium bowl , whisk together tempura batter mix , half the sesame ginger crunch , and water .

   tempura batter mix: 1 unit, sesame ginger crunch: 1 tbsp, water: 1/2 c
5. 

   5

   Heat a 1/3-inch layer of cooking oil 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.

   cooking oil: 4 tbsp
6. 

   6

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

   jasmine rice: 1 c, spicy mayo: 2 tbsp, sweet soy glaze: 2 tbsp, garlic powder: 1 tsp