Honey Miso Sweet Potato ’Shroom Jumble
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Honey Miso Sweet Potato ’Shroom Jumble

Honey Miso Sweet Potato ’Shroom Jumble

over Lime Rice with Zucchini & Creamy Sriracha Sauce

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.


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

Total Time45 minutes
Prep Time15 minutes


serving amount

1 unit

Miso Sauce Concentrate

(Contains Soy)

1 unit

Red Onion

4 ounce

Button Mushrooms

1 tablespoon

Sesame Seeds

¾ cup

Jasmine Rice

½ ounce


4 tablespoon


(Contains Eggs)

2 tablespoon


1 tablespoon

Fry Seasoning

1 unit


1 unit

Sweet Potatoes

1 unit


1 unit


1 teaspoon


Not included in your delivery



1 tablespoon

Vegetable Oil

½ teaspoon


1 tablespoon


(Contains Milk)


Nutrition Values

/ per serving
Energy (kJ)3431 kJ
Calories820 kcal
Fat38 g
Saturated Fat9 g
Carbohydrate115 g
Sugar25 g
Dietary Fiber7 g
Protein7 g
Cholesterol40 mg
Sodium590 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
Small Bowl



• 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.

Cook Rice

• 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.

Roast Veggies

• 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).

Roast Zucchini

• 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.

Make Dressing & Sauce

• 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.

Finish & Serve

• 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.