Honey Miso Sweet Potato ’Shroom Jumble over Lime Rice

Name: Honey Miso Sweet Potato ’Shroom Jumble over Lime Rice with Zucchini & Creamy Sriracha Sauce
Yield: 2 servings
Cuisine: Japanese
Ingredients: 1 Onion; 1 tbsp Fry Seasoning; 1 Zucchini; 1 Potato; 1 Ketchup; 2 tsp Honey; 1 tbsp Sesame Seeds; 1 unit Miso Sauce Concentrate; 4 tbsp Mayonnaise; 1 Lime; 3/4 cup Rice; 1 tsp Sriracha; 1 Ginger; 4 oz Mushroom; tsp Salt, tsp; tsp Black Pepper, tsp

with Zucchini & Creamy Sriracha Sauce

By Recipe0 System

Craving a jumble of roasted veggies for dinner? We’ve got just the thing. Here, we roast sweet potato, mushrooms, onion, and zucchini until tender, then toss with a homemade, ginger-infused honey miso dressing for sweet and savory flavor. The veggies are all piled over buttery lime rice, then drizzled with a creamy sriracha sauce for a little heat and sprinkled with sesame seeds for crunch. Hearty, saucy, and oh-so satisfying—it doesn’t get any better than that.

Japanese

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 Onion
1 tbsp Fry Seasoning
1 Zucchini
1 Potato
1 Ketchup
2 tsp Honey
1 tbsp Sesame Seeds
1 unit Miso Sauce Concentrate
4 tbsp Mayonnaise
1 Lime
3/4 cup Rice
1 tsp Sriracha
1 Ginger
4 oz Mushroom
tsp Salt, tsp
tsp Black Pepper, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Adjust racks to middle and top positions and preheat oven to 425 degrees. Wash and dry all produce.

Dice sweet potato into ½-inch pieces. Trim and halve mushrooms. Halve, peel, and cut onion into ½-inch-thick wedges. Trim and halve zucchini lengthwise; cut crosswise into ½-inch thick half-moons. Peel and grate ginger. Zest and quarter lime.
2

In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), 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.
3

While rice cooks, toss sweet potato, mushrooms, and onion on a baking sheet with a large drizzle of oil, 1 tsp Fry Seasoning (2 tsp for 4 servings), salt, and pepper. (You’ll use more Fry Seasoning in the next step.)

Roast on middle rack until browned and tender, 25-30 minutes total (you’ll start the zucchini after 10 minutes).
4

Meanwhile, toss zucchini on a second baking sheet with a drizzle of oil, 1 tsp Fry Seasoning (2 tsp for 4 servings), and salt. (You’ll use the remaining Fry Seasoning in the next step.)

Once veggies have roasted 10 minutes, place sheet with zucchini on top rack.

Roast until zucchini is browned and tender, 15-20 minutes.
5

Meanwhile, in a small bowl, combine honey, miso sauce concentrate, a big squeeze of lime juice, and ginger to taste.

In a separate small bowl, combine mayonnaise, remaining Fry Seasoning, 1 tsp ketchup (we sent more), ½ tsp sugar, and sriracha to taste. (For 4 servings, use 2 tsp ketchup and 1 tsp sugar.) Add water 1 tsp at a time until mixture reaches a drizzling consistency.
6

Once veggies and zucchini are done, combine on one baking sheet and toss with honey miso dressing.

Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings) and lime zest. Season with salt.

Divide rice between shallow bowls or plates. Top with veggie jumble. Drizzle with sauce and sprinkle with sesame seeds. Serve with remaining lime wedges on the side.

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