Honey Miso Broccoli Rice Bowl with Sweet Potato and Fried Egg

Grain bowl lovers, rejoice! This donburi-a Japanese rice bowl-is endlessly customizable, but this version hits all the right notes. Steamy scallion rice is layered with broccoli tossed in a sweet and savory honey miso dressing, tender roasted sweet potatoes and a fried egg. A drizzle of sriracha mayo and a sprinkle of scallion greens finish it off. Prepare to be totally bowled over!

This recipe is perfect for a quick weeknight dinner that feels special. The combination of flavors and textures-crunchy roasted veggies, creamy egg and tangy sauce-makes every bite exciting. Plus, it’s easily adaptable for different dietary needs.

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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

0.5 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

4 teaspoon Cooking OilView 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 produce. Trim and thinly slice scallions, separating whites from greens. Peel and halve sweet potato lengthwise; cut crosswise into 1/4-inch-thick half-moons. (Tip: For speedier prep, skip peeling!) Cut broccoli florets into bite-size pieces if necessary. Quarter lime.
2. Heat a drizzle of oil in a small pot over medium-high heat. Add scallion whites; cook until slightly softened, about 1 minute. Stir in rice, 3/4 cup water (1 1/2 cups for 4 servings) 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 the 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 miso sauce concentrate, honey and a big squeeze of lime juice to taste. In a small bowl, combine mayonnaise with sriracha to taste. Add water 1 teaspoon at a time until mixture reaches a drizzling consistency.
5. When veggies are almost done, heat a drizzle of oil in a large nonstick pan over medium heat. Once hot, crack eggs into pan and cover. Fry eggs to your 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 to coat. 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 grain instead of jasmine rice?

Yes, you can substitute with brown rice, quinoa or cauliflower rice. Adjust cooking time and liquid accordingly.

Can I make this recipe vegan?

To make it vegan, omit the fried egg and use a vegan mayonnaise. The honey can be replaced with maple syrup or agave.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat gently and add a fresh fried egg if desired.