Fragrant coconut rice is topped with soy-roasted sweet potatoes and mushrooms in these swoon-worthy lettuce cups. We’re spicing the veggies up with some gochujang, a Korean red chile paste that adds a little heat and savoriness to the dish. Finished with a bright scallion vinaigrette, this is a must-repeat dinner!
.75 cup jasmine rice
1 14 ounce can lite coconut milk
1 sweet potato
6 ounces shiitake mushrooms
2 ounces roasted and salted cashews
1 tablespoon dark brown sugar
2 tablespoons soy sauce
2 teaspoons Gochujang
1 tablespoon rice wine vinegar
.5 teaspoon crushed red pepper flakes
1 head Boston lettuce
1. Cook Rice
Preheat oven to 425°F. In a small pot, combine rice, coconut milk, and .25 teaspoon salt and bring to a boil over high heat. Reduce heat to medium low, cover, and simmer until water is fully evaporated, 15-20 minutes. Remove pot from heat and let stand, still covered, for 10 minutes. Fluff rice with a fork, then cover to keep warm until ready to serve.
2. Prepare Ingredients
While rice cooks, rinse all produce. Halve sweet potato lengthwise, then cut crosswise into .25-inch half-moons. Remove and discard mushroom stems, then wipe caps clean with a damp paper towel and quarter. Thinly slice scallions and place half in a small bowl for vinaigrette along with .5 teaspoon brown sugar. Set aside remaining scallions for rice. Roughly chop cashews.
3. Roast Vegetables
In a separate small bowl, whisk together soy sauce, gochujang (skip or use half for less heat), remaining brown sugar, and 1 tablespoon canola oil. Line a baking sheet with foil. Place sweet potato and mushrooms on foil, then pour over soy sauce mixture and toss to coat. Arrange in an even layer slightly spaced apart and roast until vegetables are tender and slightly browned, about 20 minutes.
4. Make Scallion Vinaigrette
While vegetables roast, add rice wine vinegar and 1.5 tablespoons canola oil to bowl with scallions and brown sugar. Season with .125 teaspoon salt and crushed red pepper (skip or use half for less heat). Whisk to combine.
5. Make Cashew Rice and Prepare Lettuce Wraps
Stir half of cashews and remaining scallions into cooked rice, reserving remaining cashews for garnish. Pat lettuce dry with paper towel and separate into 6 individual cups (double up your cups or make a few extra if you like!).
6. Plate Sweet Potato Lettuce Wrap
Top lettuce leaves with a small spoonful of coconut cashew rice and top with roasted vegetables. Garnish with remaining cashews and drizzle over scallion vinaigrette. Serve any remaining rice and veggies alongside and dig in!