Chicken, Sweet Potato & Mushroom Bowls
with Ginger Rice & Sriracha Soy Mayo
- Soy
- Wheat
- Sesame
- Eggs
- Milk
This dinner is a one-bowl veggie treat that will leave you satisfied and centered. 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 unit
Scallions
1 thumb
Ginger
1 unit
Sweet Potatoes
8 ounce
Cremini Mushrooms
1 unit
Bell Pepper
¾ cup
Jasmine Rice
2 tablespoon
Hoisin Sauce
(Contains: Soy, Wheat, Sesame)
2 tablespoon
Mayonnaise
(Contains: Eggs)
1.5 tablespoon
Sour Cream
(Contains: Milk)
2 tablespoon
Soy Sauce
(Contains: Soy, Wheat)
1 teaspoon
Sriracha
1 tablespoon
Sesame Seeds
(Contains: Sesame)
10 ounce
Chopped Chicken Breast
Not included in your delivery
Salt
Pepper
3 teaspoon
Cooking Oil
1 tablespoon
Butter
(Contains: Milk)
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 just tender, 15 minutes (veggies will finish cooking in step 5).
Pat chicken dry with paper towels; season with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook, stirring occasionally, until cooked through, 4-6 minutes.
• 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 sheet from oven. (For 4 servings, remove sheet with sweet potato and mushrooms; leave bell pepper roasting.) Using a spatula, toss sweet potato and mushrooms with remaining hoisin and half the sesame seeds. • Return to oven until veggies are tender and glaze is tacky, 5-8 minutes more.
Once veggies are tender and glaze is tacky, carefully add chicken to sheet and toss with sweet potato and mushrooms to combine.
• Fluff rice with a fork; season with salt. • Divide rice between bowls. Top with sweet potato and mushrooms, and bell pepper. Drizzle with as much Sriracha soy mayo as you like. Garnish with scallion greens and remaining sesame seeds. Serve.
Chicken is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the unique combination of flavors, with the sriracha soy mayo and ginger rice being particular highlights 🍲.
- Ease of prep: Some found prep time longer than expected due to lots of chopping; consider pre-slicing mushrooms to save time.
- Suggestions: Consider adding protein like shrimp, tofu, or egg for a heartier meal; cook sweet potatoes longer for better texture.
- Portions: Several found it filling as-is, though some wanted more protein or veggies to balance the carbs.
- Texture: For crunchier veggies, roast bell peppers and mushrooms separately from sweet potatoes, which need more time.
Reviews from our home cooks
Very wonderful flavor, not overpowering. I loved the lightness of the ginger! Sweet potatoes and mushrooms were filling. Generous servings too, wasn't left hungry!
Super tasty veggie meal! I dislike mayo, so I left it off but was perfectly happy with the bowl. My partner had the sriracha mayo and thought it really brought all of the other flavors together.
The usage of Sweet potatoes in savory recipes keeps amazing me. This was so good. I loved sauce and mushrooms and the fact that this was meatless but insanely delicious.
I added garlic to the ginger to the rice and scotch bonnet pepper sauce to the Sriracha mayo for an extra kick. Came out delicious
The cooking time on sweet potatoes is a lot longer than mushrooms or bell peppers for me. Next time I would put those in first and let them roast longer. Still delicious though!
This one came together well. The sauce was also a great plus, but this dish is a standout! Thought: What other kinds of mushrooms might you consider for this dish?
This was a great dish. I did find it labor intensive with all the chopping. I loved the cremini mushrooms and my husband loved it. It could easily be made vegan by not using the small amount of butter. Also love the ginger but I find it hard to grate.
This meal was absolutely WONDERFUL!! I didn't know that sweet potatoes, mushrooms and rice go together, with the bell peppers. Very tasty with the seasonings.
There were no high and low notes in this dish. The sweet potatoes & sautéed mushrooms on top of the rice was too mushy. The dish needed a vegetable crunch, like lightly sautéed celery, or lighter roasted red pepper. Even crispy noodles might help, or some Pam roasted carrots or onions.
Amazing! Flavor explosions in the best way! Teens loved it. Will get again! So glad I did a double order of this dish. So excited for leftovers ♡ for a double batch we did only half the Sriracha!
