Honey Miso Broccoli & Sweet Potato Donburi
with Scallion Brown Rice & Sriracha Mayo
Grain bowl–lovers, rejoice! This week, we’re serving up donburi, a Japanese rice bowl that can be endlessly customized with different proteins, veggies, and sauces. For this version, steamy scallion rice is layered with broccoli that’s tossed in a sweet and savory honey miso dressing, plus tender sweet potatoes. It’s all finished with a drizzle of Sriracha mayo and a sprinkle of scallion greens. Prepare to be totally bowled over!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Scallions
1 unit
Sweet Potatoes
1 unit
Lime
8 ounce
Broccoli Florets
½ cup
Jasmine Rice
1 unit
Miso Sauce Concentrate
(Contains Soy)
2 teaspoon
Honey
2 tablespoon
Mayonnaise
(Contains Eggs)
1 teaspoon
Sriracha
1.25 cup
Brown Rice
Not included in your delivery
2 unit
Eggs
(Contains Eggs)
4 teaspoon
Cooking Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Adjust rack to top position and preheat oven to 425 degrees. 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 spud prep, skip the peeling!) Cut broccoli florets into bite-size pieces if necessary. Quarter lime.
• Heat a drizzle of oil in a small pot over medium-high heat. Add scallion whites; cook until slightly softened, 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.
Swap in brown rice for jasmine rice; use 1¾ cups water (3½ cups for 4). Cook for 20-25 minutes. (Save jasmine rice for another use.)
• 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.
• 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.
• 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, preferably nonstick, pan over medium heat. Once hot, crack two eggs* (four eggs for 4 servings) into pan and cover. (For 4, you may want to cook eggs in batches.) Fry eggs to preference. Season with salt and pepper.
• Divide rice between bowls; top with broccoli and drizzle with remaining dressing in bowl. Add sweet potato and fried eggs (if using) in separate sections. • Drizzle with Sriracha mayo and sprinkle with scallion greens. Serve with any remaining lime wedges on the side.
Wash hands and surfaces after handling raw eggs. Consuming raw or undercooked eggs may increase your risk of foodborne illness.
