Rice bowls are endlessly versatile, mixing up flavors and textures and helping you fill your meal with veggies. With our housemade sesame dressing to jazz everything up a little, you’ll have a better-than-takeout dinner ready to go in 20 minutes or less. As a bonus, you can mix-and-match; ditch the egg for a vegan version, or add hot sauce and shoyu for more adventurous eaters.
ActiveTime: 20 minutes
Total Time: 20 minutes
What You Get:Cut sweet potato
Step 1: Preheat oven to 425°F. Slice mushrooms into even-sized pieces, tear kale leaves (discard ribs), and chop green onions thinly. Put a medium pot of water on to boil.
Step 2: Line a rimmed baking sheet with foil or parchment paper. Spread sweet potato and broccoli onto the tray, drizzle with oil, sprinkle with salt, and roast in the oven for about 10 minutes.
Step 3: When the water is at a rolling boil, reduce heat to a rapid simmer and gently lower three whole eggs into the water (one at a time is safest, for less splashing!). Cook the eggs for 7 minutes, then scoop the eggs out and into a bowl of cold water.
Step 4: After veggies have roasted for about 10 minutes, use a spatula to slide them to one side of the tray. Add the mushrooms and torn kale along with a bit of oil and salt, then return everything to the oven until tender, about 8 minutes more.
Step 5: Peel eggs and slice in half. Warm rice in the microwave. Assemble bowls, piling veggies onto the rice and topping each with two soft-boiled egg halves. Add a drizzle of soy ginger dressing and a pinch of chopped onions, with a splash of your favorite hot sauce if you like it spicier.
Contains: eggs, wheat, soy.