Hoisin Sweet Potato & Mushroom Bowls
with Ginger Rice & Sriracha Soy Mayo
- Soy
- Wheat
- Sesame
- Eggs
- Milk
Tonight, we’ve got a meal that’ll leave you feeling totally zen. This dinner 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.
Ingredients
2 tablespoon
Sour Cream
2 tablespoon
Soy Sauce
(Contains: Soy, Wheat)
1 unit
Sweet Potato
1 tablespoon
Sesame Seeds
(Contains: Sesame)
2 tablespoon
Mayonnaise
(Contains: Eggs)
8 ounce
Cremini Mushrooms
2 unit
Scallions
1 unit
Bell Pepper
¾ cup
Jasmine Rice
1 teaspoon
Sriracha
2 tablespoon
Hoisin Sauce
(Contains: Soy, Wheat)
1 thumb
Ginger
Not included in your delivery
teaspoon (tsp)
Salt
2 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• 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. Core, deseed, and dice bell pepper into ½-inch pieces.
• 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 veggies are just tender, 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 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 baking sheet from oven. (For 4 servings, remove sheet with sweet potato and mushrooms; leave bell pepper 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.
• Fluff rice with a fork; season with salt. • Divide rice between bowls. Top with sweet potato, mushrooms, and bell pepper. Drizzle with as much Sriracha soy mayo as you like. Garnish with scallion greens and remaining sesame seeds. Serve.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The hoisin-glazed sweet potatoes and mushrooms over ginger rice deliver a satisfying sweet-and-savory combination that even meat-eaters enjoy 🍲. Some found the sriracha soy mayo too salty — use only half the soy sauce packet and adjust from there.
- Ease of prep: The recipe is straightforward, though the chopping and multiple steps mean actual prep time is closer to 20–30 minutes rather than 10.
- Suggestions: Add sesame oil to the sauce for extra depth, and use low-sodium soy sauce to keep the mayo from becoming overpowering. A few reviewers topped their bowls with a fried egg or added tofu for extra protein and richness.
- Leftovers: This dish reheats well and tastes great the next day, making it a solid meal-prep option.
- Texture: Some found the sweet potatoes and mushrooms a bit soft together — roast the sweet potatoes a few minutes longer for better caramelization and a firmer bite. A sprinkle of wonton crisps or toasted sesame seeds adds a welcome crunch.
- Portions: The sweet potato included can run small for two servings; having an extra one on hand is a good idea if you prefer a heartier bowl.
Reviews from our home cooks
This is a family favorite. The hoisin sweet potatoes and mushrooms go so well together. The ginger rice adds another layering of flavor that is very pleasing to the dish. And the sriracha soy mayo ties everything together in a tasty bow. Love love love this meal!
I'm a big fan of mushrooms, but the balance of mushrooms to sweet potatoes was a bit off (needs to be more equal). The flavor of hoisin was strong, and when combined with the large amount of soy sauce in the sriracha soy mayo, it was far too much strong flavor; perhaps some sweetness instead of the overwhelming amount of soy sauce in the sriracha soy mayo could balance it out--I'm thinking ketchup or pineapple juice. The zing of sriracha was just right, however. Overall the dish was just okay, but I do appreciate having a nice veggie option in my weekly box; I would just tweak the recipe a little.
It never occurred to me to put sweet potatoes and mushrooms together but it was a good contrast. I was worried the ginger rice would be too much but it just added more depth. The soy mayo dressing was so delicious; I may have to keep it handy as apart of my regular condiments.
This recipe is so delicious. The combination of the ginger rice, Hoisin Veggies and Sriracha sauce is heavenly. Also it is easy to prepare.
Awesome! Love the little hint of spice in the ginger rice and sirracha mayo! The textures between the mushrooms and the sweet potatoes were so perfect. An overall great meal.
The hoisin sweet potato mushroom bowl needs more veggies. It turns out being 3/4 rice and 1/4 veggie. I would like to suggest increasing the sweet potato volume substantially. Two tiny sweet potatoes don't go far. The mushroom volume is great and the red peppers volume could increase as well. Right now, there are just not enough vegetables.
Oh...my...goodness... the sriracha soy mayo was INCREDIBLE! Great flavors and textures. Loved the prep method for the mushrooms, they came out so meaty and juicy. We love the Asian-inspired dishes you offer.
The Ginger Rice was DE-lightful! A very good meal all around. I don't usually cook with Hoisin Sauce, but part of the joy of Hello Fresh is in the learning and trying something new. I loved this dish!
At first I thought the mayo/soy sauce combination was too sour and bitter; however, when it mixes with the veggies that were glazed in the hoisin sauce... it tastes great! I gladly recommend this dish!
I did NOT think I'd like this as much as I do. It's less work than it seems once the chopping was done - I just watched TV while the veggies roasted - and the ginger rice, hoisin veggies, and spicy Mayo topping give it such a complex and delicious flavor.
