Tempura Mushroom Rice Bowl with Spicy Sesame Ginger Crunch Mayo and Asian Slaw

Wash and dry produce.

Cut sweet potatoes into ½-inch-thick cubes. Thinly slice scallion, separating the whites from the 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.

In a medium bowl, mix together rice wine vinegar, 1 tsp sugar (2 tsp for 4 servings), salt and pepper. Add coleslaw mix, scallion whites, and half the cilantro; toss until evenly combined and coated; set aside.

In a small bowl, mix together spicy mayo, half the sesame ginger crunch, and half the sweet soy glaze (all for 4). Add water 1 tsp at a time until mixture reaches drizzling consistency.

In a second medium bowl, whisk together tempura batter mix, remaining sesame ginger crunch, and 1/2 cup cold water (3/4 cup for 4). (TIP: If mixture is too thick, add more water 1 TBSP at a time until it reaches a pancake- batter-like consistency.) Stir mushrooms into batter until fully coated.

Heat a 1/3-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. TIP: Work in batches if necessary. Cook until golden brown, 3-4 minutes on first side and 1-2 minutes on second side. Using a slotted spoon, transfer mushrooms to a paper-towel-lined plate. Season with salt.