Sweet Chili Roasted Veg Bowl
over Cilantro Rice with Crispy Fried Onion
Sweet Chili Roasted Veg Bowl
over Cilantro Rice with Crispy Fried Onion
Open in Cookpad AppSteps
- 1
Adjust rack to top position and preheat oven to 425°. Wash and dry all produce. Produce.
- 2
Dice sweet potato and 2/2 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 to 20 minutes.
- 3
Meanwhile, in a small pot combine rice, three-quarter cup water, and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15 to 18 minutes. Keep covered off heat until ready to serve.
- 4
While the rice cooks, pick cilantro leaves from stems and roughly chopped leaves.
- 5
In a small bowl, combine sweet soy glaze, half the chili sauce, vinegar, And 1 tablespoon water.
- 6
In a separate small bowl, combine mayo with remaining chili sauce. Add water 1 teaspoon at a time until mixture reaches a drizzling consistency. Season with salt to taste.
- 7
When the veggies have 2 to 3 minutes left hit a drizzle of oil in a large pan over medium high heat. Add coleslaw mix and cook for 2 to 3 minutes.
- 8
Stir and roasted veggies and sweet soy chili mixture. Cook, stirring, until sauce is slightly thickened, 1 to 2 minutes. Taste and season with salt and pepper. Turn off heat.
- 9
Fluff rice with a fork and stirring have to chop cilantro and 1 tablespoon butter. Season with salt to taste.
- 10
Divide the race between bowls and top with stirfry, sweet chili mayo, and crispy fried onions. Garnish with remaining chopped cilantro.
- 11
Serve and Enjoy!
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