Honey Miso Broccoli Rice Bowl with Sweet Potato and Fried Egg

This hearty rice bowl brings together the best of Japanese comfort food with a sweet and savory twist. Roasted broccoli is tossed in a luscious honey miso dressing, then served over scallion-infused rice alongside caramelized sweet potato and a perfectly fried egg.

A drizzle of sriracha mayo adds a spicy kick, while fresh scallion greens and a squeeze of lime brighten every bite. It’s a complete meal that’s as beautiful as it is delicious.

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Ingredients

2 unit EggsView ingredient guideLike ingredientDislike ingredient

0.5 cup White RiceView ingredient guideLike ingredientDislike ingredient

8 ounce BroccoliView ingredient guideLike ingredientDislike ingredient

1 unit Sweet PotatoView ingredient guideLike ingredientDislike ingredient

2 teaspoon HoneyView ingredient guideLike ingredientDislike ingredient

1 unit Miso Sauce ConcentrateView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C) with rack on top. Wash and dry produce. Trim and thinly slice scallions, separating white and green parts. Peel sweet potato, halve lengthwise, then cut into ¼-inch half-moons. Cut broccoli into bite-size florets. Quarter lime.
2. Heat a drizzle of oil in a small pot over medium-high heat. Add scallion whites and cook until softened, about 1 minute. Stir in rice, ¾ cup water and a pinch of salt. Bring to a boil, cover, reduce heat to low and simmer until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
3. On a baking sheet, toss sweet potato with oil, salt and pepper on one side. Toss broccoli with oil, salt and pepper on the other side. Roast on top rack until browned and tender, 15-20 minutes. If broccoli finishes early, remove it and continue roasting sweet potato.
4. In a large bowl, whisk together miso sauce concentrate, honey and a squeeze of lime juice. In a small bowl, mix mayonnaise with sriracha to taste; add water 1 teaspoon at a time until drizzling consistency.
5. When veggies are nearly done, heat a drizzle of oil in a large nonstick pan over medium heat. Crack eggs into pan, cover and cook to desired doneness. Season with salt and pepper.
6. Fluff rice with a fork; season with salt and pepper. Add roasted broccoli to the honey-miso dressing bowl and toss to coat. Divide rice between bowls. Top with dressed broccoli and any remaining dressing, sweet potato and fried eggs. Drizzle with sriracha mayo and sprinkle with scallion greens. Serve with lime wedges.

Recipe Tips

FAQ

Can I use brown rice instead of white rice?

Yes, but you’ll need to adjust the cooking time and water amount according to the package instructions.

Is there a substitute for miso sauce concentrate?

You can mix 1 tablespoon white miso paste with 1 teaspoon soy sauce and a splash of water as a substitute.

Can I make this dish vegan?

Yes, omit the fried egg and use vegan mayonnaise. The rest of the ingredients are plant-based.