Sweet Chili Roasted Veg Bowls
over Cilantro Rice with Sweet Chili Mayo & Crispy Fried Onions
- Sesame
- Soy
- Wheat
- Eggs
- Milk
Falling into a rice bowl rut with the same veggie + sauce combo each week? We’ve got you covered. This version features mushrooms and sweet potato, which are roasted and then coated in a tantalizing sweet chili mayo sauce. It’s all spooned over rice and garnished with crispy fried onions for crunch. The best part? It’s ready in just 30 minutes from start to finish—now that’s what we call a winning dinner.
Ingredients
5 teaspoon
Rice Wine Vinegar
1 ounce
Sweet Thai Chili Sauce
½ cup
Jasmine Rice
8 ounce
Button Mushrooms
1 unit
Sweet Potato
4 tablespoon
Sweet Soy Glaze
(Contains: Sesame, Soy, Wheat)
2 tablespoon
Mayonnaise
(Contains: Eggs)
1 unit
Crispy Fried Onions
(Contains: Wheat)
4 ounce
Coleslaw Mix
1 teaspoon
Garlic Powder
¼ ounce
Cilantro
Not included in your delivery
1 tablespoon (tbsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
1 tablespoon (tbsp)
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 all produce. • Dice sweet potato into ½-inch pieces. Trim and quarter mushrooms. Toss veggies on a baking sheet with a large drizzle of oil, garlic powder, salt, and pepper. • Roast on top rack until just tender, 18-20 minutes. (For 4, divide veggies between 2 sheets; roast on top and middle racks.)
• Meanwhile, in a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a big 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, pick cilantro leaves from stems; roughly chop leaves. • In a small bowl, combine sweet soy glaze, half the chili sauce, half the vinegar, and 1 TBSP water (for 4 servings, use all the vinegar and 2 TBSP water). • In a separate small bowl, combine mayonnaise with remaining chili sauce. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt to taste.
• Once veggies have 2-3 minutes left, heat a drizzle of oil in a large pan over medium-high heat. Add coleslaw mix; cook for 2-3 minutes. • Stir in roasted veggies and sweet soy chili mixture. Cook, stirring, until sauce is slightly thickened, 1-2 minutes. Taste and season with salt and pepper. • Turn off heat.
• Fluff rice with a fork; stir in half the chopped cilantro and 1 TBSP butter (2 TBSP for 4 servings). Season with salt to taste.
• Divide rice between bowls and top with stir-fry, sweet chili mayo, and crispy fried onions. Garnish with remaining chopped cilantro and serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the sweet-and-spicy combo, though some found it overly sweet; adjusting sauce amounts helps balance flavors 🌶️.
- Ease of prep: Quick and simple to make, with most finding it an easy weeknight meal.
- Suggestions: Consider adding protein like tofu or chicken; include more veggies like bell peppers or broccoli for variety.
- Portions: Some wanted more rice to balance the sauce; others felt veggie portions could be larger.
- Texture: Crispy fried onions added a nice crunch, balancing the softer roasted vegetables.
Reviews from our home cooks
This was SO incredibly good -- really wowed by my vegetarian picks so far this week! Perfectly balanced veggie portions and the sweet glaze with the chili mayo was phenomenal. Sequel requested when available!
It's delicious and it would be even better with more rice. I feel there is too much veg and sauce for the rice. It was impossible to make it look like the picture unless I put the rice in a ring around the veg.
All around delicious and easy to make. The veggies and the flavors went together really well. Will keep this recipe around to make in the future.
The flavors are sweet and spicy. This meal was very good but next time I will add some rice. It is very saucy without enough rice to soak it up.
Was hesitant at first as this is a vegetarian type dish but wow! The flavor and aroma had the whole office salivating and circling my desk like buzzards. The fried onions were a perfect crunch to add to the mixture of flavors from the veggies and chili sauce. I had to add some extra pepper powder to add some heat, but I like it hot. Definitely a do-over!
My husband loved it! Sweet chili sauce and all those veggies. I added tofu and it turned out great. I will make it over and over again!
This recipe is wonderful! You may want to consider adding a few more vegetables, or delivering a larger sweet potato. I'll definitely be making it again with additional veggies, though!
The sauce was great and the flavor profile and different textures were interesting. It would have been nice to have more veggies and option for brown rice.
We were missing the sweet soy glaze in our bag, but were able to substitute with some soy sauce mixed with honey. It turned out well. This is a great recipe with outstanding flavor that wins over any take out food.
The produce in this bag was not the quality we've become accustomed to getting from home fresh. The sweet potatoes were small and shrivelled. And instead of getting the fresh cilantro the recipe called for we were sent parsley. I am not a fan of parsley so I didn't use it. All that aside this dish was very easy to make and despite the issues was still very tasty!
