Honey Miso Broccoli Donburi with Sweet Potato and Fried Eggs
A satisfying Japanese-inspired rice bowl featuring roasted broccoli glazed in sweet honey miso sauce, caramelized sweet potato half-moons, and perfectly fried eggs over fluffy scallion rice. The combination of umami-rich miso, natural honey sweetness, and creamy sriracha mayo creates layers of flavor that complement the tender vegetables and rich egg yolks. This nutritious donburi makes an excellent lunch or dinner, offering comfort food appeal with wholesome ingredients that come together in under 45 minutes.
Ingredients
- 2 unit Scallions
- 1 unit Sweet Potatoes
- 1 unit Lime
- 8 ounce Broccoli Florets
- ¾ cup Jasmine Rice
- 1 unit Miso Sauce Concentrate
- 2 teaspoon Honey
- 2 tablespoon Mayonnaise
- 1 teaspoon Sriracha
- 2 unit Eggs
- 1 tablespoon Vegetable Oil
- 1 tablespoon Butter
- Salt
- Pepper
Instructions
- 1
Adjust rack to top position and preheat oven to 425 degrees
- 2
Wash and dry all produce
- 3
Trim and thinly slice scallions, separating whites from greens
- 4
Peel and halve sweet potato lengthwise, then cut crosswise into quarter-inch-thick half-moons
- 5
Cut broccoli florets into bite-size pieces if necessary
- 6
Quarter lime
- 7
Melt butter in a small pot over medium-high heat
- 8
Add scallion whites and cook until slightly softened
- 9
Stir in rice, water, and a pinch of salt
- 10
Bring to a boil, then cover and reduce to a low simmer
- 11
Cook rice until tender
- 12
Keep covered off heat until ready to serve
- 13
Toss sweet potato on one side of a baking sheet with oil, salt, and pepper
- 14
Toss broccoli on empty side with oil, salt, and pepper
- 15
Roast on top rack until vegetables are browned and tender
- 16
Combine miso sauce concentrate, honey, and lime juice in a large bowl
- 17
Combine mayonnaise with sriracha in a small bowl
- 18
Add water to sriracha mayo until it reaches drizzling consistency
- 19
Heat oil in a large pan over medium heat
- 20
Crack eggs into pan and fry to preference
- 21
Season eggs with salt and pepper
- 22
Fluff rice with a fork and season with salt and pepper
- 23
Add broccoli to bowl with honey miso dressing and toss until coated
- 24
Divide rice between bowls
- 25
Top with broccoli and drizzle with remaining dressing
- 26
Add sweet potato and fried eggs
- 27
Drizzle with sriracha mayo and sprinkle with scallion greens
- 28
Serve with remaining lime wedges on the side
Tips
For speedier sweet potato prep, skip the peeling step and roast with skin on for extra texture and nutrients.
If broccoli finishes roasting before sweet potato, remove it from the sheet and continue roasting the sweet potato until tender.
Add water one teaspoon at a time to the sriracha mayo to achieve the perfect drizzling consistency without making it too thin.
Good to Know
Store leftover components separately in refrigerator for up to 3 days. Rice and roasted vegetables keep best when stored apart.
Rice and roasted vegetables can be prepared up to 2 days ahead. Reheat gently and fry eggs fresh when serving.
Serve immediately while eggs are warm and vegetables retain their texture. Provide extra lime wedges and sriracha mayo on the side.
Common Mistakes
Don't overcook the eggs if you want runny yolks to mix with the rice and vegetables.
Avoid overcrowding vegetables on the baking sheet to ensure proper browning and caramelization.
Substitutions
Dairy-Free Swaps
Vegan Options
General Alternatives
FAQ
Can I make this vegetarian without the eggs?
Yes, substitute the fried eggs with crispy tofu, edamame, or additional roasted vegetables for protein. The honey miso sauce pairs well with plant-based proteins.
How long will the sriracha mayo keep?
The sriracha mayo will keep in the refrigerator for up to one week in a sealed container. Stir before using as it may separate slightly.
Can I use frozen broccoli instead of fresh?
Fresh broccoli works best for roasting as frozen tends to release moisture and steam rather than caramelize. If using frozen, thaw and pat completely dry first.