Sweet Chili Roasted Vegetable Bowls with Cilantro Rice
A vibrant grain bowl featuring roasted sweet potatoes and mushrooms tossed in a glossy sweet soy chili glaze, served over fluffy cilantro-butter rice. The roasted vegetables are finished with a quick stir-fry with coleslaw mix for added crunch, then topped with creamy sweet chili mayo and crispy fried onions. This colorful bowl balances sweet, savory, and tangy flavors with varied textures, making it perfect for a satisfying weeknight dinner or meal prep option.
Ingredients
- 1 unit sweet potatoes
- 8 ounce button mushrooms
- 1 teaspoon garlic powder
- ½ cup jasmine rice
- 2 tablespoon mayonnaise
- ¼ ounce cilantro
- 4 tablespoon sweet soy glaze
- 1 ounce sweet Thai chili sauce
- 5 teaspoon rice wine vinegar
- 4 ounce coleslaw mix
- 1 unit crispy fried onions
- 1 tablespoon cooking oil
- 1 tablespoon butter
- salt
- pepper
Instructions
- 1
Adjust oven rack to top position and preheat oven to 425 degrees
- 2
Wash and dry all produce
- 3
Dice sweet potato into half-inch pieces and trim and quarter mushrooms
- 4
Toss vegetables on baking sheet with oil, garlic powder, salt, and pepper
- 5
Roast vegetables on top rack until just tender
- 6
Combine rice with water and salt in small pot and bring to boil
- 7
Cover rice, reduce to low simmer, and cook until tender
- 8
Keep rice covered off heat until ready to serve
- 9
Pick cilantro leaves from stems and roughly chop leaves
- 10
Combine sweet soy glaze, half the chili sauce, half the vinegar, and water in small bowl
- 11
Mix mayonnaise with remaining chili sauce in separate bowl
- 12
Add water to mayo mixture one teaspoon at a time until drizzling consistency
- 13
Season chili mayo with salt to taste
- 14
Heat oil in large pan over medium-high heat when vegetables have 2-3 minutes left
- 15
Add coleslaw mix to pan and cook briefly
- 16
Stir roasted vegetables and sweet soy chili mixture into pan
- 17
Cook while stirring until sauce thickens slightly
- 18
Taste and season stir-fry with salt and pepper
- 19
Fluff rice with fork and stir in half the chopped cilantro and butter
- 20
Season cilantro rice with salt to taste
- 21
Divide rice between bowls and top with stir-fry
- 22
Drizzle with sweet chili mayo and top with crispy fried onions
- 23
Garnish with remaining chopped cilantro and serve
Tips
Cut sweet potatoes uniformly for even roasting and tender results.
Don't skip the final stir-fry step as it helps the sauce coat everything perfectly.
Thin the chili mayo gradually to avoid making it too watery.
Good to Know
Refrigerate assembled bowls up to 3 days. Store crispy onions separately to maintain crunch.
Rice and roasted vegetables can be prepared up to 2 days ahead and reheated.
Serve immediately while vegetables are warm and onions are crispy.
Common Mistakes
Don't overcook the coleslaw mix to avoid losing the crunch.
Keep rice covered while resting to prevent drying out.
Substitutions
Dairy-Free Swaps
Vegan Options
General Alternatives
FAQ
Can I make this vegan?
Yes, substitute vegan mayo and vegan butter. The sweet soy glaze and chili sauce are typically plant-based but check labels.
What if I don't have coleslaw mix?
Shred cabbage and carrots, or use thinly sliced bell peppers for similar crunch and color.
How long does this keep in the fridge?
Assembled bowls keep 3 days refrigerated. Store crispy onions separately and add just before serving.