BBQ Sweet Potato & Mushroom Bowls

🥘 Ingredients

• Bachan's Original Japanese Barbecue Sauce
  3.5 oz
• bell pepper
  2 unit
• black pepper
  1 tsp
• brown rice
  2.5 c
• butter
  2 tbsp
• cooking oil
  2 tsp
• cremini mushrooms
  1 lb
• ginger
  0.42 thumb
• jasmine rice
  1 c
• mayonnaise
  4 tbsp
• salt
  1 tsp
• scallions (thinly sliced)
  2 unit
• sesame seeds
  1 tbsp
• sour cream
  3 tbsp
• soy sauce
  4 tbsp
• sweet potato
  2 unit
• sweet thai chili sauce
  ½ oz

🍳 Cookware

• small pot
• medium bowl
• baking sheet
• small bowl
• baking

1. 

   1

   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 cremini mushrooms (skip if your mushrooms are pre-sliced!). Core, deseed, and dice bell pepper into ½-inch pieces.

   scallions: 2 unit (thinly sliced), ginger: 0.42 thumb, sweet potato: 2 unit, cremini mushrooms: 1 lb, bell pepper: 2 unit
2. 

   2

   Melt butter (1 TBSP for 2 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 brown rice and jasmine 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, ⏱️ 18 minutes (15-18 minutes). Keep covered off heat until ready to serve.

   butter: 2 tbsp, brown rice: 2.5 c, jasmine rice: 1 c, salt: 1 tsp
3. 

   3

   Meanwhile, in a medium bowl }, toss sweet potato and cremini mushrooms with a drizzle of cooking oil , half the Bachan's Original Japanese Barbecue Sauce (you'll use the rest later), salt, and black pepper . Spread out on one side of a baking sheet }. Toss bell pepper on empty side of same sheet with a drizzle of cooking oil, salt, and black pepper. (For 4 servings, use two sheets; roast sweet potatoes and mushrooms on top rack and bell peppers on middle rack.) Roast on top rack until veggies are just tender, about ⏱️ 15 minutes (they'll finish cooking in Step 5).

   cooking oil: 2 tsp, Bachan's Original Japanese Barbecue Sauce: 3.5 oz, black pepper: 1 tsp
4. 

   4

   While veggies roast, in a small bowl }, combine mayonnaise , sour cream , soy sauce , and as much sweet thai chili sauce as you like. TIP: Start with half the chili sauce, then taste and add more from there if you like things spicy.

   mayonnaise: 4 tbsp, sour cream: 3 tbsp, soy sauce: 4 tbsp, sweet thai chili sauce: ½ oz
5. 

   5

   Once veggies have roasted 15 minutes, remove baking sheet from oven. (For 4 servings, remove sheet with sweet potatoes and mushrooms; leave bell peppers roasting.) Using a spatula, carefully toss sweet potato and mushrooms with half the sesame seeds (save the rest for serving) and remaining Bachan's Original Japanese Barbecue Sauce. Return to oven until veggies are tender and glaze is tacky, ⏱️ 8 minutes (5-8 minutes more).

   sesame seeds: 1 tbsp
6. 

   6

   Fluff rice with a fork and season with salt; divide between bowls. Arrange sweet potato and mushrooms and bell pepper over rice in separate sections. Drizzle everything with as much chili soy mayo as you like. Top with scallion greens and remaining sesame seeds. Serve.