Honey Miso Broccoli Donburi with Sweet Potato and Fried Eggs

This honey miso broccoli donburi is a vibrant, satisfying rice bowl that brings together sweet, savory and spicy flavors. Roasted broccoli is tossed in a luscious honey miso dressing, then layered over scallion rice with tender sweet potatoes and a perfectly fried egg. A drizzle of sriracha mayo adds a kick that ties everything together.

Donburi, a Japanese rice bowl dish, is endlessly customizable. This version is packed with colorful veggies and protein-rich eggs, making it a wholesome meal that’s ready in under an hour. Whether you’re a seasoned cook or a beginner, this recipe is straightforward and delivers restaurant-quality results at home.

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Ingredients

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit Sweet PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

8 ounce Broccoli FloretsView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 unit Miso Sauce ConcentrateView ingredient guideLike ingredientDislike ingredient

2 teaspoon HoneyView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

2 unit EggsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry all produce. Trim and thinly slice scallions, separating whites from greens. Peel and halve sweet potato lengthwise; cut crosswise into ¼-inch-thick half-moons. (Tip: For speedier prep, skip peeling!) Cut broccoli florets into bite-size pieces if necessary. Quarter lime.
2. Melt 1 TBSP butter (2 TBSP for 4 servings) in a small pot over medium-high heat. Add scallion whites; cook until slightly softened, about 1 minute. Stir in rice, 1¼ cups water (2¼ cups for 4) and a pinch of salt. Bring to a boil, then 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, toss sweet potato on one side of a baking sheet with a drizzle of oil, salt and pepper. Toss broccoli on empty side with a drizzle of oil, salt and pepper. Roast on top rack until veggies are browned and tender, 15-20 minutes. Tip: If broccoli finishes before sweet potato, remove from sheet and continue roasting sweet potato.
4. Meanwhile, in a large bowl, combine stock concentrate, honey and a big squeeze of lime juice to taste. In a small bowl, combine mayonnaise with sriracha to taste. Add water 1 tsp at a time until mixture reaches a drizzling consistency.
5. When veggies are almost done, heat a drizzle of oil in a large pan over medium heat. Once hot, crack eggs into pan. Fry to preference. Season with salt and pepper.
6. Fluff rice with a fork and season with salt and pepper. Add broccoli to bowl with honey miso dressing; toss until coated. Divide rice between bowls; top with broccoli and drizzle with remaining dressing in bowl. Add sweet potato and fried eggs. Drizzle with sriracha mayo and sprinkle with scallion greens. Serve with any remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, you can substitute jasmine rice with other long-grain rice or even brown rice, but adjust the cooking time and water ratio accordingly.

What can I use instead of miso sauce concentrate?

If you don’t have miso concentrate, you can mix 1 tablespoon white miso paste with 1 teaspoon soy sauce and a splash of water as a substitute.

How do I make this dish vegan?

To make it vegan, omit the fried eggs and use a plant-based butter and mayonnaise. The rest of the ingredients are already vegan-friendly.