Hoisin Duck & Sweet Potato Bowls
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Hoisin Duck & Sweet Potato Bowls

Hoisin Duck & Sweet Potato Bowls

with Mushrooms, Ginger Rice & Sriracha Soy Mayo

Tonight, we’ve got a meal that’ll leave you feeling totally zen. This “Buddha bowl” is a one-bowl veggie treat 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.


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

Total Time35 minutes
Prep Time10 minutes


serving amount

2 unit


1 thumb


1 unit

Sweet Potatoes

8 ounce

Cremini Mushrooms

1 unit

Bell Pepper

¾ cup

Jasmine Rice

2 tablespoon

Hoisin Sauce

(Contains Soy, Wheat)

2 tablespoon


(Contains Eggs)

2 tablespoon

Sour Cream

(Contains Milk)

2 tablespoon

Soy Sauce

(Contains Soy, Wheat)

1 teaspoon


1 tablespoon

Sesame Seeds

12 ounce

Duck Breasts

Not included in your delivery



2 teaspoon

Cooking Oil

1 tablespoon


(Contains Milk)


Nutrition Values

/ per serving
Calories1020 kcal
Fat39 g
Saturated Fat15 g
Carbohydrate108 g
Sugar20 g
Dietary Fiber5 g
Protein34 g
Cholesterol180 mg
Sodium1870 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.


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



• 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 1⁄2-inch pieces. Trim and quarter mushrooms (skip if your mushrooms are pre-sliced!). Core, deseed, and dice bell pepper into 1⁄2-inch pieces.

Cook Rice

• 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, 1 1⁄4 cups water (2 1⁄4 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

• 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 Sriracha Soy Mayo

• 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.

Finish Veggies

• 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 duck dry with paper towels; season all over with salt and pepper. Place, skin sides down, in a large pan over medium heat. Cook, pouring off fat as it renders, until skin is crisp and most of the fat has rendered, 15-20 minutes. Flip and cook to desired doneness, 3-5 minutes more. Turn off heat; transfer to a cutting board to rest.

Finish & Serve

• 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 Sriracha soy mayo as you like. Top with scallion greens and remaining sesame seeds. Serve.

Thinly slice duck crosswise; serve atop bowls.

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