Ranch Steak & Kimchi Sweet Potato Bowls
This hearty vegetarian bowl features tangy kimchi mixed with roasted sweet potatoes set atop steamy rice. For a double dose of veggies, there's also a helping of sesame-garlic broccoli. A drizzle of sweet and spicy Sriracha honey sauce amps up the flavor, while crispy fried onions and scallion greens add a savory crunch and fresh bite.
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
¾ cup
Jasmine Rice
2 unit
Sweet Potato
10 ounce
Ranch Steak
2 clove
Garlic
2 teaspoon
Honey
1 unit
Broccoli
1 tablespoon
Sesame Seeds
(Contains: Sesame)
4 tablespoon
Mayonnaise
(Contains: Eggs)
1 unit
Crispy Fried Onions
(Contains: Wheat)
1 unit
Kimchi
2 unit
Scallions
1 teaspoon
Sriracha
Not included in your delivery
2 teaspoon (tsp)
Cooking Oil
Nutrition Values
Utensils
Instructions
Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry produce.
Dice sweet potatoes into ½-inch pieces.
Toss sweet potatoes on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack until browned and tender, 25-30 minutes.
Meanwhile, cut broccoli into bite-size pieces if necessary. Peel and thinly slice garlic. Trim and thinly slice scallions, separating whites from greens. Roughly chop kimchi.
Toss broccoli, garlic, scallion whites, and sesame seeds on a second baking sheet with a drizzle of oil, salt, and pepper. Roast on middle rack until browned and tender, 15-20 minutes.
While veggies roast, in a small pot, combine rice, 1¼ cups water (2¼ 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.
In a small bowl, combine Sriracha, mayonnaise, and honey. Whisk in 2 tsp water (4 tsp for 4 servings) until smooth.
Once sweet potatoes are done, transfer to a medium bowl. Add kimchi; toss until evenly combined.
Fluff rice with a fork.
Divide rice between bowls; top with kimchi sweet potatoes and sesame-garlic broccoli in separate sections. Drizzle with Sriracha honey sauce. Sprinkle with crispy fried onions and scallion greens. Serve.
