Honey Miso Broccoli Rice Bowl with Sweet Potato and Fried Egg

If you love grain bowls, you’re going to adore this Japanese-inspired donburi. It’s a customizable rice bowl layered with steamy scallion rice, broccoli tossed in a sweet and savory honey miso dressing, tender sweet potatoes, and a perfectly fried egg. A drizzle of sriracha mayo and a sprinkle of scallion greens finish it off.

This recipe is all about balance—sweet, savory, spicy, and fresh flavors come together in one bowl. It’s simple enough for a weeknight dinner yet impressive enough to serve guests. Get ready to be bowled over!

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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

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C) and adjust rack to top position. Wash and dry all produce. Trim and thinly slice scallions, separating whites from greens. Peel sweet potato, halve lengthwise, then cut crosswise into 1/4-inch-thick half-moons. Cut broccoli florets into bite-size pieces if needed. Quarter the lime.
2. Heat a drizzle of oil in a small pot over medium-high heat. Add scallion whites and 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, cover, reduce heat to low, and simmer 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. On the other side, toss broccoli with a drizzle of oil, salt, and pepper. Roast on top rack until veggies are browned and tender, 15–20 minutes. If broccoli finishes before sweet potato, remove it from the sheet and continue roasting sweet potato.
4. In a large bowl, combine miso sauce concentrate, honey, and a generous squeeze of lime juice. In a small bowl, mix mayonnaise with sriracha to taste. Add water 1 teaspoon at a time until the mixture reaches a drizzling consistency.
5. When veggies are almost done, heat a drizzle of oil in a large nonstick pan over medium heat. Crack eggs into the pan and cover. Fry to your preference, seasoning with salt and pepper. For 4 servings, cook eggs in batches if needed.
6. Fluff rice with a fork and season with salt and pepper. Add roasted broccoli to the bowl with honey miso dressing and toss to coat. Divide rice among bowls, top with broccoli and any remaining dressing from the bowl. Add sweet potato and fried eggs. Drizzle with sriracha mayo and sprinkle with scallion greens. Serve with lime wedges on the side.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, you can substitute jasmine rice with white rice, brown rice, or even quinoa. Adjust cooking time and water ratio according to the grain you choose.

Can I make this recipe vegan?

To make it vegan, omit the fried egg and use a vegan mayonnaise and a plant-based egg substitute or simply skip the egg. The dish will still be delicious.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat rice and veggies in the microwave or oven, and cook a fresh egg if desired.