BBQ Chicken & Sweet Potato Bowls

Melt 1 TBSP butter (2 TBSP for 4 servings) in a small pot over medium-high heat. Add scallion whites and 1 TBSP ginger (2 TBSP for 4); cook, stirring, until fragrant, 1 minute.

Stir in 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.

Meanwhile, in a medium bowl, toss sweet potato and mushrooms with a drizzle of oil, half the Bachan’s® Original Japanese Barbecue Sauce (you’ll use the rest later), salt, and pepper. Spread out on one side of a baking sheet.

Toss bell pepper on empty side of same sheet with a drizzle of oil, salt, and pepper. (For 4 servings, use two sheets; roast sweet potatoes and mushrooms on top rack and bell peppers on middle rack.)

Roast on top rack until veggies are just tender, about 15 minutes (they’ll finish cooking in Step 5).

While veggies roast, in a small bowl, combine mayonnaise, sour cream, soy sauce, and as much chili sauce as you like. TIP: Start with half the chili sauce, then taste and add more from there if you like things spicy.

Once veggies have roasted 15 minutes, remove baking sheet from oven. (For 4 servings, remove sheet with sweet potatoes and mushrooms; leave bell peppers roasting.) Using a spatula, carefully toss sweet potato and mushrooms with half the sesame seeds (save the rest for serving) and remaining Bachan’s® Original Japanese Barbecue Sauce.

Return to oven until veggies are tender and glaze is tacky, 5-8 minutes more.