Sweet Potato & Broccoli Donburi with Scallion Rice, Pickled Cucumber & Sriracha Mayo

Updated at: Thu, 17 Aug 2023 04:01:50 GMT

Step 1

Preheat oven to 450 degrees. Wash and dry produce. Trim and thinly slice scallions, separating whites from greens. Peel and dice sweet potatoes into ½-inch pieces (for speedier spud prep, skip the peeling!). Cut broccoli florets into bite-size pieces if necessary.

Step 2

Melt 1 TBSP butter (2 TBSP for 4 servings) in a small pot over medium-high heat. Add scallion whites; cook until softened, 1 minute. Stir in rice, 1¼ cups water (2¼ cups for 4), and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-20 minutes. Keep covered off heat until ready to serve.

Step 3

While rice cooks, toss sweet potatoes on one side of a baking sheet with a drizzle of oil, half the Fry Seasoning, salt, and pepper. Roast for 12 minutes, then remove sheet from oven. Carefully toss broccoli on empty side with a drizzle of oil, salt, and pepper. Return to oven until veggies are browned and tender, 12-15 minutes more.

Step 4

Meanwhile, trim and dice cucumber. Zest and quarter lime. In a small bowl, combine cucumber, juice from half the lime, ¼ tsp sugar (½ tsp for 4 servings), and a pinch of salt.

Step 5

In a second small bowl, combine mayonnaise, Sriracha, and a squeeze of lime juice to taste. Season with salt.

Step 6

Fluff rice with a fork; stir in lime zest and a pinch of salt. Divide rice between bowls and top with roasted veggies, pickled cucumber (draining first), and a fried egg. Drizzle with Sriracha mayo and sprinkle with scallion greens. Serve with any remaining lime wedges on the side

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Under 30 minutes