Honey Miso Sweet Potato ’Shroom Jumble
over Lime Rice with Zucchini & Creamy Sriracha Sauce
- Sesame
- Soy
- Eggs
Craving a jumble of roasted veggies for dinner? We’ve got just the thing. Here, we roast sweet potato, mushrooms, onion, and zucchini until tender, then toss with a homemade, ginger-infused honey miso dressing for sweet and savory flavor. The veggies are all piled over buttery lime rice, then drizzled with a creamy sriracha sauce for a little heat and sprinkled with sesame seeds for crunch. Hearty, saucy, and oh-so satisfying—it doesn’t get any better than that.
Ingredients
1 unit
Red Onion
1 tablespoon
Fry Seasoning
1 unit
Zucchini
1 unit
Sweet Potato
1 unit
Ketchup
2 teaspoon
Honey
1 tablespoon
Sesame Seeds
(Contains: Sesame)
1 unit
Miso Sauce Concentrate
(Contains: Soy)
4 tablespoon
Mayonnaise
(Contains: Eggs)
1 unit
Lime
¾ cup
Jasmine Rice
1 teaspoon
Sriracha
1 thumb
Ginger
4 ounce
Button Mushrooms
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust racks to middle and top positions and preheat oven to 425 degrees. Wash and dry all produce. • Dice sweet potato into ½-inch pieces. Trim and halve mushrooms. Halve, peel, and cut onion into ½-inch-thick wedges. Trim and halve zucchini lengthwise; cut crosswise into ½-inch thick half-moons. Peel and grate ginger. Zest and quarter lime.
• In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), 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, toss sweet potato, mushrooms, and onion on a baking sheet with a large drizzle of oil, 1 tsp Fry Seasoning (2 tsp for 4 servings), salt, and pepper. (You’ll use more Fry Seasoning in the next step.) • Roast on middle rack until browned and tender, 25-30 minutes total (you’ll start the zucchini after 10 minutes).
• Meanwhile, toss zucchini on a second baking sheet with a drizzle of oil, 1 tsp Fry Seasoning (2 tsp for 4 servings), and salt. (You’ll use the remaining Fry Seasoning in the next step.) • Once veggies have roasted 10 minutes, place sheet with zucchini on top rack. • Roast until zucchini is browned and tender, 15-20 minutes.
• Meanwhile, in a small bowl, combine honey, miso sauce concentrate, a big squeeze of lime juice, and ginger to taste. • In a separate small bowl, combine mayonnaise, remaining Fry Seasoning, 1 tsp ketchup (we sent more), ½ tsp sugar, and sriracha to taste. (For 4 servings, use 2 tsp ketchup and 1 tsp sugar.) Add water 1 tsp at a time until mixture reaches a drizzling consistency.
• Once veggies and zucchini are done, combine on one baking sheet and toss with honey miso dressing. • Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings) and lime zest. Season with salt. • Divide rice between shallow bowls or plates. Top with veggie jumble. Drizzle with sauce and sprinkle with sesame seeds. Serve with remaining lime wedges on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the delicious blend of sweet and savory flavors, though some found it too sweet or bland.
- Ease of prep: Customers praised how easy and quick this dish was to prepare.
- Suggestions: Consider adding more vegetables like carrots for variety and heartiness. Try brown or wild rice for a different texture.
- Portions: Some found it very filling with leftovers, while others wanted more veggies for a satisfying meal.
- Texture: A few noted the dish was too soft; adding crunchy elements like nuts could improve the texture.
Reviews from our home cooks
Very nice! We enjoyed this meal. Even better that it was vegetarian and lower in sodium. We especially liked the two sauces - the honey-miso dressing on the roasted vegetables and the drizzled creamy chili sauce went really well together we thought. The lime zest in the rice may have added to that as well. I would definitely order this again if it comes up on the list of possibilities.
This was delicious! The combination of flavors was unexpected but they all worked so well together. I swear I wanted to lick the bowl from the honey-miso glaze. Super filling and satisfying, too. The only downside was a lot of chopping/grating; but worth it for the end result.
The lime rice with this was absolutely lovely! I should have chopped the sweet potato a little smaller (some were a little crunchy) - but the overall flavor was amazing.
THIS. WAS. AMAZING. I loved it so much!!! The creamy Mayo sauce, the flavor of the honey miso veggies?! Oh my. If I could give this more than 4 stars I would.
This was delicious! This was not difficult, but there were a lot of steps that made it a little time consuming, but it was worth it! The miso mixture with the vegetables was fantastic. Will tuck this away as one of my favorites.
I tried it both with the mayo sauce and without, and I don't think it needs the additional mayo/calories. The miso honey dressing is the key to this recipe...a drizzle of Sriracha and it's a keeper!
The ratio of vegetables to the honey miso sauce skewed more towards the vegetables, even though I made twice as much sauce as the recipe called for. It was just a large, smokey jumble with a little bit of the sauce taste.
Very tasty. Would have liked more sweet potato and no zucchini-- the sweet potato flavor was delicious. The sweet potatoes alone would make an excellent thanksgiving side dish! Also, either less rice or more sauce would have been nice to make sure everything was well-flavored.
Lime was pretty dry. Prep time took a little longer. Also, more miso sauce would be good. The instructions should tell us to peel the potatoes.
Absolutely amazing. The honey-miso sauce on the veg is perfectly complimented by the chili sauce. 10/10
