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Honey Miso Broccoli Donburi

Honey Miso Broccoli Donburi

with Sweet Potato, Fried Eggs, Scallion Rice & Sriracha Mayo

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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 fried eggs and tender sweet potatoes. It’s all finished with a drizzle of sriracha mayo and a sprinkle of scallion greens. Prepare to be totally be bowled over!

Tags:VeggieCalorie Smart
Allergens:SoyEggsMilk

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

Total Time35 minutes
Prep Time10 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 unit

Scallions

1 unit

Sweet Potato

1 unit

Lime

8 ounce

Broccoli Florets

¾ cup

Jasmine Rice

1 unit

Miso Stock Concentrate

(ContainsSoy)

2 teaspoon

Honey

2 tablespoon

Mayonnaise

(ContainsEggs)

1 teaspoon

Sriracha

2 unit

Eggs

(ContainsEggs)

Not included in your delivery

1 tablespoon

Vegetable Oil

1 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2887 kJ
Calories690 kcal
Fat30 g
Saturated Fat8 g
Carbohydrate95 g
Sugar16 g
Dietary Fiber7 g
Protein14 g
Cholesterol215 mg
Sodium430 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
Utensilsarrow down iconarrow down icon
Peeler
Small pot
Baking Sheet
Large Bowl
Small Bowl
Large Pan
Instructionsarrow up iconarrow up icon
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1

• Adjust rack to top position 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 ¼-inch-thick halfmoons. (TIP: For speedier spud prep, skip the peeling!) Cut broccoli florets into bite-size pieces if necessary. Quarter lime.

2

• Melt 1 TBSP butter (2 TBSP for 4 servings) in a small pot over medium-high heat. Add scallion whites; cook until slightly softened, 1 minute. • Stir in rice, 1¼ cups water (2¼ 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

• 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.

4

• Meanwhile, in a large bowl, combine stock 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.

5

• 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

• 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.