BBQ 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, 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.

• 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.