Roasted Sweet Potato Kimchi Rice Bowls with Sesame-Garlic Broccoli & Sriracha Honey Sauce

Ingredients

• 0.75 cup Jasmine rice
• 2 Sweet potatoes
• 2 tsp Honey
• 1 Broccoli (Cut into bite-size pieces if necessary.)
• 1 tbsp Sesame seeds
• 4 tbsp Mayonnaise
• 1 Crispy fried onions
• 2 clove Garlic (Peeled and thinly sliced.)
• 1 Kimchi (Roughly chopped.)
• 2 Scallions (Trim and thinly slice; separate whites from greens.)
• 1 tsp Sriracha
• 2 tsp Cooking oil (Used as a drizzle for roasting the vegetables.)
• Black pepper (As listed in the source; use with the vegetable roasting and rice.)
• Salt (As listed in the source; use with the vegetables and rice.)

Steps

1. 1

   Adjust the oven racks to the top and middle positions and preheat the oven to 425°F. Wash and dry the produce.

2. 2

   Dice the sweet potatoes into ½-inch pieces. Toss them on a baking sheet with a drizzle of the cooking oil, salt, and black pepper.

3. 3

   Place the sweet potatoes on the top rack and roast until browned and tender, 25–30 minutes.

4. 4

   Meanwhile, cut the broccoli into bite-size pieces if necessary. Peel and thinly slice the garlic. Trim and thinly slice the scallions, keeping the white and green portions separate. Roughly chop the kimchi.

5. 5

   Toss the broccoli, sliced garlic, scallion whites, and sesame seeds on a second baking sheet with a drizzle of the cooking oil, salt, and black pepper.

6. 6

   Roast the broccoli mixture on the middle rack until browned and tender, 15–20 minutes.

7. 7

   While the vegetables roast, combine the rice, 1¼ cups water, and a pinch of salt in a small pot. Bring to a boil, then cover and reduce to a low simmer.

8. 8

   Cook the covered rice until tender, 15–18 minutes. Remove it from the heat and keep it covered until ready to serve.

9. 9

   In a small bowl, combine the Sriracha, mayonnaise, and honey. Whisk in 2 teaspoons water until the sauce is smooth.

10. 10

    When the sweet potatoes are done, transfer them to a medium bowl. Add the chopped kimchi and toss until evenly combined.

11. 11

    Fluff the rice with a fork. Divide it between bowls, then top with the kimchi sweet potatoes and sesame-garlic broccoli in separate sections.

12. 12

    Drizzle the bowls with the Sriracha honey sauce. Sprinkle with the crispy fried onions and scallion greens, and serve.

Notes

The source lists the vegetable oil as 2 teaspoons total, while the method calls for drizzling it over both baking sheets. The source's salt and black pepper quantities are missing or malformed, so season as directed without an invented measurement. Allergens listed by the source: sesame, eggs, and wheat.

Nutrition per serving

• main
• vegetarian
• rice bowl
• roasted
• oven-baked
• spicy
• sweet-and-savory
• East Asian-inspired