claire freehafer

ingredients

• 1.5 c jasmine rice
• 2 sweet potatoes, diced
• 16 oz cremini mushrooms, quartered
• 2 bell peppers, diced ½-inch
• 4 scallions, thinly sliced, separated
• 2 thumbs ginger, minced
• 4 tbsp hoisin sauce
• 4 tbsp mayonnaise
• 4 tbsp sour cream
• 4 tbsp soy sauce
• 2 tsp sriracha
• 2 tbsp sesame seeds
• 2 tsp vegetable oil
• 2 tbsp butter

instructions

1. adjust rack to top and middle positions and preheat oven to 425 degrees. melt 2 tbsp butter in a small pot over medium-high heat. add scallion whites and 2 TBSP minced ginger; cook, stirring, until fragrant, 1 minute. add rice, 2¼ cups water, 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.

2. meanwhile, in a medium bowl, toss sweet potato and mushrooms with a drizzle of oil, half the hoisin, salt, and pepper. spread out on one baking sheet. toss bell pepper on empty side with a drizzle of oil; season with salt and pepper. roast until just tender, 15 minutes. (roast sweet potatoes and mushrooms on top rack and bell peppers on middle rack.)

3. hile veggies roast, in a small bowl, combine mayonnaise, sour cream, soy sauce, and as much sriracha as you like.

4. once veggies have roasted 15 minutes, remove baking sheet with sweet potatoes and mushrooms from oven. using a spatula, toss sweet potato and mushrooms with remaining hoisin and half the sesame seeds. return to oven until veggies are tender and glaze is tacky, 5-8 minutes more.

5. 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.