Chicken, Sweet Potato & Mushroom 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.

• While rice cooks, 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, salt, and pepper. (For 4 servings, use 2 sheets; roast sweet potato and mushrooms on top rack and bell pepper on middle rack.) • Roast on top rack until just tender, 15 minutes (veggies will finish cooking in step 5).

Pat chicken dry with paper towels; season with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook, stirring occasionally, until cooked through, 4-6 minutes.

• 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.

• Once veggies have roasted 15 minutes, remove sheet from oven. (For 4 servings, remove sheet with sweet potato and mushrooms; leave bell pepper roasting.) 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.

Once veggies are tender and glaze is tacky, carefully add chicken to sheet and toss with sweet potato and mushrooms to combine.