Tempura Mushroom & Sweet Potato Bowls

While rice cooks, wash and dry produce.

Cut sweet potato into ½-inch-thick cubes. Thinly slice scallions, separating whites from greens. Roughly chop cilantro. Trim and halve mushrooms (quarter any larger mushrooms; skip if your mushrooms are pre-sliced!).

Toss sweet potatoes on a baking sheet with a drizzle of oil, garlic powder, salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes.

Meanwhile, in a medium bowl, combine vinegar, 1 tsp sugar (2 tsp for 4 servings), salt, and pepper. Add coleslaw mix, scallion whites, and half the cilantro; toss until combined. Set aside.

In a small bowl, combine spicy mayo, half the sesame ginger crunch (you’ll use the rest in the next step), and half the sweet soy glaze (all for 4). Add water 1 tsp at a time until mixture reaches a drizzling consistency.

In a second medium bowl, whisk together tempura batter mix, remaining sesame ginger crunch, and ½ cup cold water (¾ cup for 4 servings). TIP: If needed, add more water 1 TBSP at a time until mixture reaches a pancake-batter-like consistency.

Stir mushrooms into batter until fully coated.

Heat a ⅓-inch layer of oil in a large pan over medium-high heat. Once oil is hot enough that a drop of batter sizzles when added to the pan, use tongs to add coated mushrooms in a single layer. Cook until golden brown, 3-4 minutes on the first side and 1-2 minutes on the second side. TIP: Work in batches if necessary, adding more oil as needed between batches and letting it heat back up before frying more mushrooms.

Using a slotted spoon, transfer mushrooms to a paper-towel-lined plate. Season with salt.