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Hoisin Chicken & Sweet Potato Bowls
Hoisin Chicken & Sweet Potato Bowls

Hoisin Chicken & Sweet Potato Bowls

with Mushrooms, Ginger Rice & Chili Soy Mayo

Recipe Development Team
Recipe Development TeamPublished on September 07, 2022

Tonight, we’ve got a meal that’ll leave you feeling totally zen. This “Buddha bowl” is a one-bowl veggie meal that won’t disappoint. Here, hoisin-and-sesame-glazed sweet potatoes and mushrooms, roasted bell pepper, spicy soy mayo, and a scattering of sesame seeds are all served over a heap of fluffy, gingery rice. You’re one bite away from inner dinner peace.

Allergens:
Soja
Gluten
Sesamzaad
Egg
Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time10 minutes
DifficultyMedium

Ingredients

serving amount

2 unit

Scallions

1 thumb

Ginger

1 unit

Sweet Potatoes

8 ounce

Cremini Mushrooms

1 unit

Bell Pepper

¾ cup

Jasmine Rice

2 tablespoon

Hoisin Sauce

(Contains: Soja, Gluten, Sesamzaad)

2 tablespoon

Mayonnaise

(Contains: Egg)

1.5 tablespoon

Sour Cream

(Contains: Milk)

2 tablespoon

Soy Sauce

(Contains: Soja, Gluten)

1 ounce

Sweet Thai Chili Sauce

(Contains: Soja)

1 tablespoon

Sesame Seeds

10 ounce

Chicken Cutlets

Not included in your delivery

Salt

Pepper

1 teaspoon

Cooking Oil

1 tablespoon

Butter

(Contains: Milk)

Nutrition Values

/ per serving
Calories930 kcal
Fat34 g
Saturated Fat9 g
Carbohydrate112 g
Sugar26 g
Dietary Fiber5 g
Protein39 g
Cholesterol140 mg
Sodium1580 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Small pot
Baking Sheet
Medium Bowl
Small Bowl
Paper Towel
Large Pan

Instructions

Prep
1

• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens. Peel and mince or grate ginger. Dice sweet potato into ½-inch pieces. Trim and quarter mushrooms (skip if your mushrooms are pre-sliced!). Core, deseed, and dice bell pepper into ½-inch pieces.

Cook Rice
2

• 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.

Start Veggies
3

• Meanwhile, 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 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).

Make Chili Soy Mayo
4

• 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

Finish Veggies
5

• 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 remaining hoisin and half the sesame seeds (save the rest for serving). • Return to oven until veggies are tender and glaze is tacky, 5-8 minutes more.

Pat chicken or salmon dry with paper towels; season with salt and pepper. Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add chicken or salmon (skin sides down). Cook chicken until cooked through, 3-5 minutes per side; or cook salmon until skin is crisp, 5-7 minutes, then flip and cook until cooked through, 1-2 minutes more. Transfer to a cutting board to rest.

Finish & Serve
6

• Fluff rice with a fork and season with salt; divide between bowls. • Arrange sweet potato and mushrooms and bell pepper over rice in separate sections. Drizzle everything with as much chili soy mayo as you like. Top with scallion greens and remaining sesame seeds. Serve.

Slice chicken crosswise. Serve chicken or salmon atop bowls.

Chicken is fully cooked when internal temperature reaches 165°.

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