Honey Miso Sweet Potato Jumble

• 분량: 2 servings
• 활동 시간: 45 minutes
• 총 시간: 1 hour

재료

1 unit Miso Sauce Concentrate

1 unit Red Onion

4 ounce Button Mushrooms

1 tablespoon Sesame Seeds

¾ cup Jasmine Rice

½ ounce Honey

4 tablespoon Mayonnaise

2 tablespoon Ketchup

1 tablespoon Fry Seasoning

1 unit Zucchini

1 unit Sweet Potatoes

1 unit Lime

1 unit Ginger

1 teaspoon Sriracha

Salt

Pepper

1 tablespoon Vegetable Oil

½ teaspoon Sugar

1 tablespoon Butter

방향

• Adjust racks to middle and top positions and preheat oven to 425 degrees. Wash and dry all produce. • Dice sweet potato into ½-inch pieces. Trim and halve mushrooms. Halve, peel, and cut onion into ½-inch-thick wedges. Trim and halve zucchini lengthwise; cut crosswise into ½-inch thick half-moons. Peel and grate ginger. Zest and quarter lime.

• In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), 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, toss sweet potato, mushrooms, and onion on a baking sheet with a large drizzle of oil, 1 tsp Fry Seasoning (2 tsp for 4 servings), salt, and pepper. (You’ll use more Fry Seasoning in the next step.) • Roast on middle rack until browned and tender, 25-30 minutes total (you’ll start the zucchini after 10 minutes).

• Meanwhile, toss zucchini on a second baking sheet with a drizzle of oil, 1 tsp Fry Seasoning (2 tsp for 4 servings), and salt. (You’ll use the remaining Fry Seasoning in the next step.) • Once veggies have roasted 10 minutes, place sheet with zucchini on top rack. • Roast until zucchini is browned and tender, 15-20 minutes.

• Meanwhile, in a small bowl, combine honey, miso sauce concentrate, a big squeeze of lime juice, and ginger to taste. • In a separate small bowl, combine mayonnaise, remaining Fry Seasoning, 1 tsp ketchup (we sent more), ½ tsp sugar, and sriracha to taste. (For 4 servings, use 2 tsp ketchup and 1 tsp sugar.) Add water 1 tsp at a time until mixture reaches a drizzling consistency.

• Once veggies and zucchini are done, combine on one baking sheet and toss with honey miso dressing. • Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings) and lime zest. Season with salt. • Divide rice between shallow bowls or plates. Top with veggie jumble. Drizzle with sauce and sprinkle with sesame seeds. Serve with remaining lime wedges on the side.

노트

This is so good. I added to it myself with a friend and it was still delicious.

영양 정보

• 칼로리: 820 kcal
• 지방 전체: 38 g
• 포화 지방: 9 g
• 콜레스테롤: 40 mg
• 나트륨: 590 mg
• 탄수화물 전체: 115 g
• 식이섬유: 7 g
• 총 당류: 25 g
• 단백질: 7 g