Hoisin-Sesame Roasted Veggie Bowl with Ginger, Scallion Rice
Serves 2
Adapted from Hello Fresh
1 tablespoon butter
2 green onions (plus more for garnish), thinly sliced
1 tablespoon ginger, minced
¾ cup uncooked rice, rinsed and cleaned
Salt
10 ounces mushrooms (Cremini and Baby Bella work well), diced
1 large sweet potato, diced no more than ½-inch thick (make sure they’re not too large as getting them fully cooked might be tricky), diced
2 teaspoons olive oil
2 tablespoons hoisin sauce
Pepper
1 bell pepper, diced
2 tablespoons mayonnaise
2 tablespoons plain Greek yogurt
2 tablespoons soy sauce
1 teaspoon sriracha (adjust according to your heat tolerance)
1 tablespoon sesame seeds
Preheat the oven to 425°F.
Set a small saucepan over medium heat. As it’s heating up, add the butter and let it melt. Add in the green onions and ginger. Stir constantly until fragrant, about 1 minute. The next steps depend on how you plan on cooking your rice:
Rice Cooker - Remove the saucepan from the heat. Add the rice and water to the rice cooker and pour in the contents of the saucepan, plus a pinch of salt. Cook the rice as you normally would. Because of the butter and added ingredients, test your rice before serving. You may need to add an additional splash of water to the rice cooker and let it cook for a few more minutes to fully cook.
On the stove: Add the rice, 1¼ water, and a pinch of salt to the saucepan with the ginger and green onions. Bring it to a boil, cover the pan, and reduce the heat to low. Let it simmer until tender, about 15-18 minutes.
In a medium bowl, add the mushrooms and sweet potatoes. Drizzle 1 teaspoon of olive oil and 1 tablespoon of hoisin sauce over top and season with salt and pepper. Mix everything together until well combined. Pour the contents of the bowl onto about ⅔ of a baking sheet.
On the remaining ⅓ of the baking sheet, add the bell peppers. Drizzle these with the remaining 1 teaspoon of olive oil and season with salt and pepper. Roast the veggies for 15 minutes.
While the veggies are roasting, get a small bowl and add the mayonnaise, Greek yogurt, soy sauce, and sriracha. Mix until well blended and the mixture takes on a uniform color. Set aside.
After 15 minutes of roasting, remove the veggies from the oven and drizzle the remaining 1 tablespoon of hoisin sauce and ½ tablespoon sesame seeds over the mushrooms and sweet potatoes. Toss the mushrooms and sweet potatoes.
Separately, toss the bell peppers, as well, but don’t add anything additional to them. Return the tray to the oven and roast the veggies until tender and fully cooked through, an additional 10 – 15 minutes.
When ready to eat, fluff the rice so that the ginger and green onions are evenly dispersed. Spoon a portion of rice into each bowl. Top with the roasted veggies and spoon the sriracha mayo over top. Garnish with sesame seeds and additional green onions.
Enjoy!
