Thai · Serves 2
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-sauce-and-sesame-glazed sweet potatoes and snap peas, 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.
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 remove strings from snap peas. 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.
Meanwhile, in a medium bowl, toss sweet potato and snap peas with a drizzle of oil, 1 TBSP katsu sauce (half the sauce for 4 servings), salt, and pepper. (You’ll use more katsu sauce later.) Spread out on one side of a baking sheet.
Toss bell pepper on empty side with a drizzle of oil; season with salt and pepper. (For 4, use 2 sheets; roast sweet potatoes and snap peas on top rack and bell peppers 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 potatoes and snap peas; leave bell peppers roasting.) Using a spatula, carefully toss sweet potato and snap peas with half the sesame seeds (save the rest for serving) and 1 TBSP katsu sauce (remaining sauce for 4).
Return to oven until veggies are tender and sauce is tacky, 5-8 minutes more.
Rinse shrimp under cold water and pat dry with paper towels. Heat a drizzle of oil in a large pan over medium-high heat. Add shrimp and season with salt and pepper. Cook, stirring occasionally, until opaque and cooked through, 2-3 minutes.
Fluff rice with a fork and season with salt; divide between bowls.
Arrange sweet potato and snap peas and bell pepper over top in separate sections. Drizzle everything with as much Sriracha soy mayo as you like. Top with scallion greens and remaining sesame seeds. Serve.
Top rice with shrimp.
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