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.
2 unit
Sweet Potatoes
1 unit
Broccoli
2 clove
Garlic
2 unit
Scallions
1 unit
Kimchi
1 tablespoon
Sesame Seeds
(Contains: Sesame)
1 teaspoon
Sriracha
4 tablespoon
Mayonnaise
(Contains: Eggs)
2 teaspoon
Honey
¾ cup
Jasmine Rice
1 unit
Crispy Fried Onions
(Contains: Wheat)
Salt
Pepper
Cooking Oil
• Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry produce. • Dice sweet potatoes into 1⁄2-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, 1 1⁄4 cups water (2 1⁄4 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.