Glazy Sweet Potato & Mushroom Bowls
with Ginger Rice & Sriracha Soy Mayo
Tonight, we’ve got a meal that’ll leave you feeling totally zen. This “Buddha bowl” is a one-bowl veggie treat that won’t disappoint. Here, katsu-and-sesame-glazed sweet potatoes and mushrooms, roasted bell pepper, spicy soy mayo, and a scattering of sesame seeds are all served over a heap of fluffy, gingery rice. You’re one bite away from inner dinner peace.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Scallions
1 thumb
Ginger
1 unit
Sweet Potatoes
8 ounce
Cremini Mushrooms
1 unit
Bell Pepper
¾ cup
Jasmine Rice
4 tablespoon
Katsu Sauce
(Contains Soy, Wheat)
2 tablespoon
Mayonnaise
(Contains Eggs)
1.5 tablespoon
Sour Cream
(Contains Milk)
2 tablespoon
Soy Sauce
(Contains Soy, Wheat)
1 teaspoon
Sriracha
1 tablespoon
Sesame Seeds
(Contains Sesame)
1.25 cup
Brown Rice
Not included in your delivery
Salt
Pepper
2 teaspoon
Cooking Oil
1 tablespoon
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens. Peel and mince or grate ginger. Dice sweet potato into ½-inch pieces. Trim and quarter mushrooms (skip if your mushrooms are pre-sliced!). Core, deseed, and dice bell pepper into ½-inch pieces.
• Melt 1 TBSP butter (2 TBSP for 4 servings) in a small pot over medium-high heat. Add scallion whites and 1 TBSP ginger (2 TBSP for 4); cook, stirring, until fragrant, 1 minute. • Stir in rice, 1¼ cups water (2¼ cups for 4), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.
Swap in brown rice for jasmine rice; use 1¾ cups water (3½ cups for 4) and a pinch of salt. Cook until rice is tender, 20-25 minutes. (Save jasmine rice for another use.)
• Meanwhile, in a medium bowl, toss sweet potato and mushrooms with a drizzle of oil, half the katsu sauce (you’ll use the rest later), salt, and pepper. Spread out on one side of a baking sheet. • Toss bell pepper on empty side with a drizzle of oil, salt, and pepper. (For 4 servings, use 2 sheets; roast sweet potato and mushrooms on top rack and bell pepper on middle rack.) • Roast on top rack until veggies are just tender, 15 minutes (they’ll finish cooking in step 5).
• While veggies roast, in a small bowl, combine mayonnaise, sour cream, soy sauce, and as much Sriracha as you like. TIP: 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. (For 4 servings, remove sheet with sweet potato and mushrooms; leave bell pepper roasting.) Using a spatula, carefully toss sweet potato and mushrooms with remaining katsu sauce and half the sesame seeds (save the rest for serving). • Return to oven until veggies are tender and glaze is tacky, 5-8 minutes more.
• Fluff rice with a fork and season with salt; divide between bowls. • Top with sweet potato and mushrooms and bell pepper in separate sections. Drizzle everything with as much Sriracha soy mayo as you like. Garnish with scallion greens and remaining sesame seeds. Serve.
