Roasted Sweet Potato Kimchi Rice Bowls

• 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, 1 ¼ cups water (2 ¼ 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.