Roasted Sweet Potato Kimchi Rice Bowls

Toss sweet potatoes on a baking sheet with a drizzle of oil, salt, and pepper.

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.

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.

While veggies roast, in a small pot, combine rice, 1¼ cups water (2¼ 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.

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

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

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.