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Honey Miso Broccoli Donburi
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Honey Miso Broccoli Donburi

Honey Miso Broccoli Donburi

with Sweet Potato, Scallion Rice & a Fried Egg

Grain bowl–lovers, rejoice! This week, we’re serving up donburi, a Japanese rice bowl dish 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 and a fried egg. It’s all finished with a drizzle of Sriracha mayo and a sprinkle of scallion greens. Prepare to be totally bowled over!

Tags:
Veggie
Calorie Smart
Allergens:
Soy
Eggs

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time10 minutes
DifficultyMedium

Ingredients

serving amount

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

2 unit

Eggs

(Contains Eggs)

Not included in your delivery

4 teaspoon

Cooking Oil

Salt

Pepper

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Nutrition Values

/ per serving
Calories600 kcal
Fat26 g
Saturated Fat5 g
Carbohydrate79 g
Sugar14 g
Dietary Fiber7 g
Protein11 g
Cholesterol200 mg
Sodium460 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Peeler
Small pot
Baking Sheet
Large Bowl
Small Bowl
Large Pan

Instructions

Prep
1

• 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.

Cook Rice
2

• 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.

Roast Veggies
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 veggies are browned and tender, 15-20 minutes. TIP: If broccoli finishes before sweet potato, remove from sheet and continue roasting sweet potato.

Mix Dressing & Mayo
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.

Cook Eggs
5

• When veggies are almost done, heat a drizzle of oil in a large, preferably nonstick, pan over medium heat. Once hot, crack eggs* into pan and cover. (For 4 servings, you may want to cook eggs in batches.) Fry to preference. Season with salt and pepper.

Finish & Serve
6

• Fluff rice with a fork and season with salt and pepper. • Add broccoli to bowl with honey miso dressing; toss to coat. • 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.

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