Honey Miso Broccoli and Sweet Potato Rice Bowl with Sriracha Mayo

This vibrant rice bowl brings together the best of Japanese comfort food with a sweet and savory twist. Roasted broccoli and sweet potato are tossed in a honey miso dressing, then served over fluffy scallion rice. A fried egg on top adds richness, while a drizzle of sriracha mayo gives it a spicy kick.

Perfect for a quick weeknight dinner, this bowl is customizable and packed with flavor. The combination of crispy roasted vegetables, creamy egg and tangy sauce will make it a new favorite.

Log in to save recipes and build weekly shopping lists.

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 ¼-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, ¾ cup water (1½ 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 empty side with a drizzle of oil, salt and pepper. Roast on top rack until 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 tsp at a time until mixture reaches a drizzling consistency.
5. Fluff rice with a fork and season with salt and pepper. Add broccoli to bowl with honey-miso dressing; toss to coat. Optional: When veggies are almost done roasting, heat a drizzle of oil in a large nonstick pan over medium heat. Once hot, crack two eggs (four for 4 servings) into pan and cover. Fry eggs to preference. Season with salt and pepper.
6. Divide rice between bowls; top with broccoli and drizzle with remaining dressing in bowl. Add sweet potato and fried eggs in separate sections. Drizzle with sriracha mayo and sprinkle with scallion greens. Serve with any remaining lime wedges on the side.

Recipe Tips

FAQ