Roasted Sweet Potato Kimchi Rice Bowls
with Sesame-Garlic Broccoli & Sriracha Honey Sauce
- Sesame
- Eggs
- Wheat
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.
Ingredients
¾ cup
Jasmine Rice
2 unit
Sweet Potato
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
teaspoon (tsp)
Salt
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
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Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry produce.
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Dice sweet potatoes into ½-inch pieces.
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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.
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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.
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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.
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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.
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Keep covered off heat until ready to serve.
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In a small bowl, combine Sriracha, mayonnaise, and honey. Whisk in 2 tsp water (4 tsp for 4 servings) until smooth.
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Once sweet potatoes are done, transfer to a medium bowl. Add kimchi; toss until evenly combined.
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Fluff rice with a fork.
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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.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the sweet potato and kimchi combo, praising the mix of tangy, sweet, and spicy flavors 🍲.
- Ease of prep: Most found it easy to make, though some mentioned the sweet potatoes were difficult to cut.
- Suggestions: Consider adding protein like tofu, shrimp, or a fried egg for a heartier meal.
- Portions: Some wished for more kimchi and veggies; others found the rice portion generous.
- Texture: Customers enjoyed the variety of textures, from crispy garlic to fluffy rice and crunchy toppings.
Reviews from our home cooks
I wasn't sure how kimchi would taste with sweet potatoes, but they complimented each other nicely. Roasting the sweet potatoes gave them a wonderful flavor and texture. The green beans were a tasty substitute for the broccoli. The rice was fluffy, with savory and crunchy bits from the onions, garlic and sesame seeds. The sauce was excellent and tied everything together well. Delicious and satisfying!
I've never had kimchi so I figured this dish was a good place to try it since it was being combined with other produce I love. And indeed, I really loved this recipe! Great combination of sweet potatoes and kimchi. And I loved the crispy garlic with the broccoli. And of course the drizzle always brings everything together. Loved it, thank you!
Um. Wow. This was SO good. Y'all substituted green beans and they were amazing, they kind of baked into little crunchy chunks with the onion, sesame, and garlic. It had all the right textures. I did add a fried egg on top, and part of me wished I threw in a tiny amount of sesame oil to the rice. But, bravo!!! This was delightful.
New recipe for us--LOVE the kimchi. And this is very easy to cook using an airfryer to roast the veggies in 2 batches. It was too hot to turn on the oven this week.
All these flavors! The sweet potatoes with the spicy and tangy kimchi, the garlicky broccoli, all topped with creamy spicy Sriracha mayo....Absolutely fabulous!
I loved this so much! More bowls with roasted sweet potatoes, and you all chose the BEST brand of kimchi in Korea (Jongak). Delicious!!!
Very interesting mix of flavors & textures. Roasted sweet potato is delicious. The Sriracha honey sauce was nice accent, but a bit heavy on mayonnaise note so I added a bit more honey, Sriracha & a dash of lime. Great recipe overall!
The flavor was delicious! Needs more Kimchi sauce and would be great if I could pick my starch, instead of rice maybe a small pasta.
An embarrassingly small amount of kimchi which barely added to the overall dish, twice as much would have made all the difference. I rate recipes as to "Would Barbara order it again?" Sadly, this was a no. Though I did appreciate the heads up on broccoli shortage, so I went out to buy some and will use the thoughtfully provided green beans for something else.
Flavorful, filling, and healthy. The kimchi also added some nice variety.
