HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconHoney Miso Sweet Potato ’Shroom Jumble
Honey Miso Sweet Potato ’Shroom Jumble

Honey Miso Sweet Potato ’Shroom Jumble

over Lime Rice with Zucchini & Creamy Chili Sauce

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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 chili 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.

Tags:VeggieEasy Cleanup

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

Total Time45 minutes
Prep Time15 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

Miso Sauce Concentrate


1 unit

Red Onion

4 ounce

Button Mushrooms

1 tablespoon

Sesame Seeds

¾ cup

Jasmine Rice

2 teaspoon


4 tablespoon



1 ounce

Sweet Thai Chili Sauce


1 tablespoon

Fry Seasoning

1 unit


1 unit

Sweet Potato

1 unit


1 unit


Not included in your delivery



1 tablespoon

Cooking Oil

1 tablespoon


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories840 kcal
Fat39 g
Saturated Fat9 g
Carbohydrate115 g
Sugar25 g
Dietary Fiber7 g
Protein7 g
Cholesterol40 mg
Sodium540 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.
Utensilsarrow down iconarrow down icon
Small pot
Baking Sheet
Small Bowl
Instructionsarrow up iconarrow up icon
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• Adjust racks to middle and top positions and preheat oven to 425 degrees. Wash and dry produce. • Dice sweet potato into ½-inch pieces. Trim and halve mushrooms (skip if your mushrooms are pre-sliced!). 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, half the Fry Seasoning, salt, and pepper. (You’ll use the remaining Fry Seasoning in the next step.) • Roast on middle rack until browned and tender, 20-25 minutes total (you’ll start the zucchini after 5 minutes).


• Meanwhile, toss zucchini on a second baking sheet with a drizzle of oil, remaining Fry Seasoning, and salt. • Once veggies have roasted 5 minutes, place sheet with zucchini on top rack. Roast until 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, chili sauce, and a squeeze of lime juice. Add water 1 tsp at a time until mixture reaches a drizzling consistency.


• Once veggies and zucchini are done, combine on 1 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 creamy chili sauce and sprinkle with sesame seeds. Serve with remaining lime wedges on the side.