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Roasted Sweet Potato Kimchi Rice Bowls
Roasted Sweet Potato Kimchi Rice Bowls

Roasted Sweet Potato Kimchi Rice Bowls

with Sesame-Garlic Broccoli & Sriracha Honey Sauce

Recipe Development Team
Recipe Development TeamPublished on June 02, 2025

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.

Tags:
Veggie
New
Seasonal
Allergens:
Sesame
Eggs
Wheat

The quantities provided above are averages only.

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

Total Time35 minutes
Prep Time10 minutes
DifficultyEasy

Ingredients

serving amount

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)

Not included in your delivery

Salt

Pepper

Cooking Oil

Nutrition Values

/ per serving
Calories920 kcal
Fat39 g
Saturated Fat8 g
Carbohydrate122 g
Sugar21 g
Dietary Fiber10 g
Protein13 g
Cholesterol60 mg
Sodium970 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

Small pot
Medium Bowl
Small Bowl
Whisk
Baking Sheet

Instructions

Start Prep & Roast Sweet Potatoes
1

• 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.

Finish Prep & Roast Broccoli
2

• 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. 

Cook Rice
3

• 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.

Mix Sriracha Honey Sauce
4

• In a small bowl, combine Sriracha, mayonnaise, and honey. Whisk in 2 tsp water (4 tsp for 4 servings) until smooth. 

Finish Sweet Potatoes
5

• Once sweet potatoes are done, transfer to a medium bowl. Add kimchi; toss until evenly combined. 

Finish & Serve
6

• 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.

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