Sweet Potato & Broccoli Donburi
with Fried Egg, Scallion Rice & Sriracha Mayo
We’ve said it before and we’ll say it again: We’re ALWAYS in the mood for a rice bowl. This week, we’re serving up donburi, the Japanese version of the dish. We’ve customized it with roasted broccoli, spiced sweet potato, fried eggs, and pickled cucumber, plus a creamy, spicy, tangy Sriracha mayo for drizzling. You’re gonna be totally bowled over.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Jasmine Rice
1 unit
Broccoli
1 unit
Sriracha
1 unit
Fry Seasoning
2 unit
Sweet Potato
1 unit
Mini Cucumber
1 unit
Lime
1 unit
Scallions
Not included in your delivery
4 tablespoon
Mayonnaise
(Contains Eggs)
Kosher Salt
Pepper
1 tablespoon
Butter
(Contains Milk)
¼ teaspoon
Sugar
2 unit
Eggs
(Contains Eggs)
1 tablespoon
Cooking Oil
Nutrition Values
Instructions
Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce. Trim and thinly slice scallions, separating whites from greens. Peel and dice sweet potatoes into ½-inch pieces (for speedier spud prep, skip the peeling!). Cut broccoli into bite-size pieces.
Melt 1 TBSP butter (2 TBSP for 4 servings) in a small pot over medium-high heat. Add scallion whites; cook until softened, 1 minute. Stir in rice, 1¼ cups water (2¼ cups for 4), and 1 tsp salt (2 tsp for 4). Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-20 minutes. Keep covered off heat until ready to serve.
While rice cooks, toss sweet potatoes on one side of a baking sheet with a drizzle of oil, half the Fry Seasoning (all for 4 servings), salt, and pepper. (For 4, spread across entire sheet.) Roast on top rack for 12 minutes, then carefully toss broccoli on empty side with a drizzle of oil, salt, and pepper. (For 4, leave sweet potatoes roasting; toss broccoli on a separate sheet and roast on middle rack.) Roast until veggies are browned and tender, 12-15 minutes more.
Meanwhile, trim and dice cucumber. Zest and quarter lime. In a small bowl, combine cucumber, juice from half the lime, ¼ tsp sugar (½ tsp for 4 servings), and a pinch of salt.
In a second small bowl, combine 4 TBSP mayonnaise (8 TBSP for 4 servings), Sriracha, and a squeeze of lime juice to taste. Season with salt. When veggies have about 5 minutes left, heat a drizzle of oil in a large, preferably nonstick, pan over medium heat. Once hot, crack two eggs (four eggs for 4) into pan and cover. (For 4, you may want to cook eggs in batches.) Fry eggs to preference. Season with salt and pepper.
Fluff rice with a fork; stir in lime zest and a pinch of salt. Divide rice between bowls and top with roasted veggies, pickled cucumber (draining first), and a fried egg. 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.