claire freehafer

ingredients

• 1.5 c jasmine rice

• 8 oz button mushrooms, halved

• 2 sweet potatoes, chopped into ½-in pieces

• 2 zucchini, cut into ½-in-thick half-moons

• 2 red onions, cut into ½-in-thick wedges

• 1 lime, zested and quartered

• 1 thumb ginger, peeled and grated

• 2 unit(?) miso sauce concentrate

• 1 tbsp sesame seeds

• 4 tsp honey

• 8 tbsp mayonnaise

• 2 oz sweet thai chili sauce

• 2 tbsp butter

instructions

1. adjust racks to middle and top positions and preheat oven to 425 degrees. in a small pot, combine 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. toss sweet potato, mushrooms, and onion on a baking sheet with a large drizzle of oil, garlic powder, onion powder, paprika, salt, and pepper. roast on middle rack for 5 minutes

3. toss zucchini on a second baking sheet with a drizzle of oil, garlic powder, onion powder, paprika, and salt. once veggies have roasted 5 minutes, place sheet with zucchini on top rack. roast until everything is browned and tender, 15-20 minutes more.

4. 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, chili sauce, and a squeeze of lime juice. add water 1 tsp at a time until mixture reaches a drizzling consistency.

5. once veggies and zucchini are done, combine on a baking sheet and toss with honey-miso dressing. fluff rice with a fork; stir in lime zest and butter. season with salt. divide rice. top with sweet potato and mushroom jumble. drizzle with creamy chili sauce and sprinkle with sesame seeds. serve with remaining lime wedges on the side.