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Rockin' The Kitchen | Hoisin Roasted Vegetable Bowls

The taste of hibachi - at home!

Ok, admittedly, I am not talented in the ways of spatula flipping, shrimp flinging, or squirting saki into awkwardly eager patrons' mouths around a grill - BUT I can cook and I was really happy with this dish!

Incorporating hoisin sauce and a homemade sriracha-soy mayo drizzled over roasted cremini mushrooms, sweet potato, red peppers all on a bed of ginger-scallion rice - this dish was the perfect ending to the day. Plus it only took about 35 minutes to make. Thanks HelloFresh!

Try it for yourself, tonight!

Recipe and nutrition info below!

Allergens | Soy, Wheat, Eggs, Milk Preparation Time | 35 minutes Cooking difficulty | Level 1

Ingredients | For 2 Servings 2 Scallion chutes 1 thumb of Ginger 1 Sweet Potato 8 ounces Cremini Mushrooms 1 Bell Pepper 2 tablespoon Hoisin Sauce (Contains Soy, Wheat) ¾ cup Jasmine Rice 2 tablespoon Mayonnaise (ContainsEggs) 2 tablespoon Sour Cream (Contains Milk) 2 tablespoon Soy Sauce (ContainsSoy, Wheat) 1 teaspoon Sriracha 2 teaspoon Vegetable Oil 1 tablespoon Butter (ContainsMilk) Salt Pepper

Nutrition Values | per serving Calories 670 kcal Fat 26 g Saturated Fat 8 g Carbohydrate 101 g Sugar 18 g Dietary Fiber 5 g Protein 11 g Cholesterol 40 mg Sodium 1300 mg


Small pot Baking Sheet Medium Bowl Small Bowl

Instructions | PDF 1 Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry all 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. Core, deseed, and dice bell pepper into ½-inch pieces. 2 Melt 1 TBSP butter (2 TBSP for 4 servings) in a small pot over medium-high heat. Add scallion whites and 1 TBSP minced ginger (2 TBSP for 4); cook, stirring, until fragrant, 1 minute. Add 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. 3 Meanwhile, in a medium bowl, toss sweet potato and mushrooms with a drizzle of oil, half the hoisin (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; season with salt and pepper. Roast until just tender, 15 minutes (they’ll finish cooking in step 5). (For 4 servings, use 2 baking sheets; roast sweet potatoes and mushrooms on top rack and bell peppers on middle rack.) 4 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. 5 Once veggies have roasted 15 minutes, remove baking sheet from oven. (For 4 servings, remove sheet with sweet potatoes and mushrooms, leaving bell peppers in the oven.) Using a spatula, toss sweet potato and mushrooms with remaining hoisin and half the sesame seeds (you’ll use the rest later). Return to oven until veggies are tender and glaze is tacky, 5-8 minutes more. 6 Fluff rice with a fork and season with salt; divide between bowls. Arrange sweet potato, mushrooms, and bell pepper on top in their own sections. Drizzle everything with as much spicy soy mayo as you like. Top with scallion greens and remaining sesame seeds. Serve.

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