Name:

HF Honey Miso Broccoli & Sweet Potato Donburi

Description

With scallion rice, sriracha mayo, & a fried egg.

Serves 2-4

Prep time: 10 minutes

Cook time: 35 minutes

Ingredients
2 Scallions
1 Sweet Potato (2 Potatos for 4)
1 Lime
8 oz Broccoli Florets (16 oz for 4)
1/2 Cup Jasmine Rice (1 Cup for 4)
1 tsp Miso Sauce Concentrate (2 tsp for 4)
2 tsp Honey (4 tsp for 4)
2 TBSP Mayonnaise (4 TBSP for 4)
1 tsp Sriracha
2 Eggs (4 for 4)

Instructions
1. Prep
Adjust rack to top posistion and preheat oven to 425 degrees. Wash and dry all produce.
Trim and thinly slice scallions, separating whites from greens. Peel and halve sweet potato lengthwise; cut crosswise into 1/4 inch thick half moons. Cut broccoli florets into bite sized pieces if necessary. Quarter lime.
2. Cook Rice
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, 3/4 cup water (1 1/2 cups for 4), 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. Roast Veggies
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.
4. Mix Dressing & Mayo
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. Ass water 1 tsp at a time until mixture reaches a drizzling consistency.
5. Cook Eggs
When veggies are almost done, heat a drizzle of oil in a large pan over medium heat. Once hot, crack eggs into pan. Fry to preference, season with salt and pepper.
6. Finish & Serve
Fluff Rice with a fork and season with salt and pepper.
Add broccoli to bowl with honey miso dressing; toss until coated.
Divide rice between bowls; top with broccoli and drizzle with remaining dressing in bowl. Add sweet potato and fried eggs. Drizzle with sriracha mayo and sprinkle with scallion greens. Serve with any remaining lime wedges on the side.

Length

45

Calories

600

Servings

2

Date Created

Created By

Jade Smidt

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