Mushroom and Sweet Potato Vegetarian Banger Bowl

Ingredients:
2 large sweet potatos, peeled, trimmed and diced*
16 oz baby bella or cremini mushrooms, trimmed and quartered
2 red bell peppers, cored, deseeded and diced
4 green onions, trimmed, thinly sliced and separate whites from greens
2 thumbs ginger, minced or grated**
1 cup jasmine rice***
1 1/2 cups water***
2 TBSP butter****
4 TBSP hoisin sauce
4 TBSP mayonnaise****
3 TBSP sour cream****
4 TBSP soy sauce
2 tsp sriracha*****
2 TBSP sesame seeds
salt and pepper
cooking oil
Directions:
Adjust oven racks to top and middle positions and preheat oven to 425 degrees. Rinse and dry produce. Melt butter in a small pot over medium heat. Add onion whites and ginger, cook stirring frequently until fragrant, about 1 minute. Stir in rice, water and a pinch of salt. Increase heat, bring to a boil then cover pot with lid and decrease temperature to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve. While rice cooks, in large bowl toss sweet potato and mushrooms with a drizzle of oil, half (2 TBSP) of the hoisin sauce, salt and pepper. Spread out on a baking sheet. On a separate baking sheet, add bell pepper with a drizzle of oil, salt and pepper. Place sheet with sweet potato and mushrooms on top rack and the sheet with the red bell pepper on the middle rack to roast until tender, for 15 minutes. While vegetables roast, in a medium bowl, combine mayonnaise, sour cream, soy sauce and sriracha, mix until smooth. Once vegetables have roasted for 15 minutes, remove sheet with sweet potatoes and mushrooms. Using a spatula, toss sweet potato and mushrooms with remaining hoisin (2 TBSP) and half the sesame seeds (1 TBSP). Return sheet to oven and check the doneness of the red bell peppers, if soft, remove from oven. Allow the sweet potatoes and mushrooms to cook for another 5-8 minutes until glaze is tacky and veggies are tender. Fluff rice and season with salt. Divide rice between bowls. Top with sweet potato, mushrooms and red bell pepper. Drizzle with sriracha soy mayo, garnish with greens from onion and remaining sesame seeds. Serves 4-6
* If sweet potatoes are small or awkwardly shaped, use one or two additional
** Feel free to use the bottled, pre-minced ginger as a time saver. #DadHack
*** Follow the instructions on your bag or box of jasmine rice for specific rice to water ratio, follow directions in recipe otherwise
**** If you don't eat eggs or dairy, substitute mayo and sour cream with vegan mayo and substitute butter with a large drizzle of cooking oil
***** Use as much dang sriracha as you like, to each their own brother
NOTE: This is a banger of a vegetarian dish. There are so many flavors going on, even meat eaters will enjoy this little dandy. Recipe can be halved if you are only cooking for two. Leftovers are good, but don't freeze and eat them up in a day or two.
00:00 Intro
00:36 Vegetable prep
06:38 Meal Cook
10:13 Ginger Scallion Rice Cook
13:03 Sriracha Soy Mayo Prep
14:25 Veggie Toss and Rice Fluff
17:25 Plating
18:40 Meal Display and Rating
#cooking #recipe #food #sweetpotato #vegetables #vegetarian #foodie #mushroom #homemade #healthyfood #TheJuicyJames