Spicy Salmon and Egg Rice Bowls with Roasted Sweet Potatoes and Kale

These rice bowls are a complete meal in one bowl: tender salmon, a runny fried egg, roasted sweet potatoes and sautéed kale over fluffy jasmine rice. A drizzle of spicy mayo and chili crisp adds heat and crunch.

Mix everything together for creamy, crunchy, spicy satisfaction that’ll have you licking the bowl. Perfect for a weeknight dinner that feels special.

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Ingredients

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

2 unit EggsView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

4 ounce KaleView ingredient guideLike ingredientDislike ingredient

2 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

2 unit Sweet PotatoView ingredient guideLike ingredientDislike ingredient

4 tablespoon Spicy MayoView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit Chili CrispView ingredient guideLike ingredientDislike ingredient

10 ounce SalmonView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

0.13 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. Dice sweet potatoes into ½-inch pieces. Halve, peel and cut onion into ½-inch-thick wedges. Trim and thinly slice scallions, separating whites from greens. Toss sweet potatoes and onion on a baking sheet with a large drizzle of oil, salt and pepper. Roast on top rack until browned and tender, 20-25 minutes.
2. Meanwhile, in a small pot, combine rice, 1¼ cups water and a pinch of salt. Bring to a boil; cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
3. While rice cooks, remove and discard any large stems from kale; chop leaves into bite-size pieces if necessary.
4. Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add scallion whites, kale, 1 TBSP soy sauce and ¾ cup water. Cover and cook, stirring occasionally, until liquid has mostly evaporated and kale is tender, 4-7 minutes. Stir in 1 TBSP butter and a pinch of sugar; season with salt and pepper. Turn off heat; transfer kale to a bowl. Wash out pan.
5. Heat a drizzle of oil in pan used for kale over medium heat. Once hot, crack eggs into pan and cover. Fry eggs to preference. Season with salt.
6. Fluff rice with a fork. Divide rice between bowls; top each bowl with kale, roasted veggies and a fried egg. Drizzle as much spicy mayo and chili crisp as you like over top; garnish with scallion greens and serve with remaining soy sauce on the side. TIP: We recommend mixing everything together in your bowl before you dig in!

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, you can substitute salmon with trout or arctic char. Adjust cooking time as needed.

How do I make this dish vegetarian?

Omit the salmon and add more vegetables like roasted bell peppers or tofu for protein.

Can I meal prep these bowls?

Yes, prepare components separately and assemble when ready to eat. Store rice, veggies and kale in airtight containers. Fry eggs fresh for best results.