Hoisin Veggie Bowl

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 425

Step 2

Dice sweet potato into 1/2-inch pieces. Trim and quarter mushrooms. In a medium bowl, toss sweet potato and mushrooms with a drizzle of oil, 1 tbsp Hoisin sauce, and a pinch of salt and pepper. Spread out on one side of a baking sheet.

Step 3

Core, deseed, and dice bell pepper into 1/2-inch pieces. Toss on empty side of baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack of preheated oven until tender, 15 minutes.

Step 4

While veggies are roasting, melt 1 tbsp butter in a small pot over medium high heat. Add scallion whites and 1 tbsp ginger; cook, stirring, until fragrant, 2 minutes. Stir in rice and a pinch of salt; cook, stirring, until toasted, 3 minutes. Stir in chicken stock. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.

Step 5

If adding protein, in a small bowl whisk together 1 tbsp Hoisin sauce, 1 tsp soy sauce, and a 1/4 tsp sriracha. Salmon option: Place salmon fillets skin side down in a small baking dish drizzled with oil. Sprinkle with salt and pepper, and brush Hoisin mixture on top. Bake in preheated oven for 8-10 minutes. Chicken or shrimp option: Heat a drizzle of oil in a skillet over medium-high heat. Add diced chicken or shrimp, Hoisin mixture, and a pinch of salt and pepper. Cook chicken for 7-8 minutes or shrimp for 4-5 minutes.

Step 6

Once veggies have roasted 15 minutes, remove sheet from oven. Toss sweet potatoes and mushrooms with remaining 1 tbsp Hoisin sauce and half the sesame seeds. Return to oven until before are tender and glaze is tacky, 5-8 minutes.

Step 7

In a small bowl, whisk together mayonnaise, sour cream, soy sauce, and Sriracha.

Step 8

Divide rice between serving bowls. Top with veggies and optional protein. Drizzle with Sriracha soy mayo. Garnish with scallion greens and remaining sesame seeds.