Kimchi Sweet Potato Bowls with Sesame-Garlic Broccoli and Sriracha Honey Sauce

These vibrant bowls bring together roasted sweet potatoes, tangy kimchi and tender sesame-garlic broccoli over fluffy jasmine rice. A drizzle of sweet and spicy Sriracha honey sauce ties everything together, while crispy fried onions and fresh scallions add crunch and brightness.

Perfect for a quick weeknight dinner, this recipe is packed with flavor and texture. The combination of savory, spicy and sweet elements makes each bite exciting. Plus, it’s easy to customize with your favorite toppings or protein.

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Ingredients

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

2 unit Sweet PotatoView ingredient guideLike ingredientDislike ingredient

10 ounce Ranch SteakView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

2 teaspoon HoneyView ingredient guideLike ingredientDislike ingredient

1 unit BroccoliView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

4 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 unit Crispy Fried OnionsView ingredient guideLike ingredientDislike ingredient

1 unit KimchiView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust racks to top and middle positions and preheat oven to 425°F. Wash and dry produce. Dice sweet potatoes into ½-inch pieces. Toss sweet potatoes on a baking sheet with a drizzle of oil, salt and pepper. Roast on top rack until browned and tender, 25-30 minutes.
2. Meanwhile, cut broccoli into bite-size pieces if necessary. Peel and thinly slice garlic. Trim and thinly slice scallions, separating whites from greens. Roughly chop kimchi. Toss broccoli, garlic, scallion whites and sesame seeds on a second baking sheet with a drizzle of oil, salt and pepper. Roast on middle rack until browned and tender, 15-20 minutes.
3. While veggies roast, in a small pot, combine rice, 1¼ cups water (2¼ 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.
4. In a small bowl, combine Sriracha, mayonnaise and honey. Whisk in 2 tsp water (4 tsp for 4 servings) until smooth.
5. Once sweet potatoes are done, transfer to a medium bowl. Add kimchi; toss until evenly combined.
6. Fluff rice with a fork. Divide rice between bowls; top with kimchi sweet potatoes and sesame-garlic broccoli in separate sections. Drizzle with Sriracha honey sauce. Sprinkle with crispy fried onions and scallion greens. Serve.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, you can substitute jasmine rice with basmati, brown rice or even quinoa. Adjust cooking time and water accordingly.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat in the microwave or oven.

Can I make this dish vegan?

Absolutely! Omit the ranch steak and use a vegan mayonnaise substitute. The rest of the ingredients are plant-based.