Miso Sweet Potato Donburi with Cabbage Slaw & Black Garlic Mayo

Miso Sweet Potato Donburi

with Cabbage Slaw & Black Garlic Mayo

30 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

Tonight’s donburi—or Japanese rice bowls—highlight sweet potatoes, sliced and coated with umami-rich miso paste before roasting. Tangy-sweet slaw, sushi rice, and a rich soft-boiled egg add even more flavors and textures to every bite.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    970 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
time-saving
tips & techniques
Prepare & roast the sweet potatoes:
1 Prepare & roast the sweet potatoes:

Place an oven rack in the center of the oven, then preheat to 450°F. Heat a small pot of water to boiling on high. Line a sheet pan with aluminum foil. Wash and dry the fresh produce. Peel the sweet potatoes, then cut into 1/4-inch-thick rounds. In a large bowl, whisk together the miso paste and 1 tablespoon of olive oil until smooth. Add the sliced sweet potatoes; season with salt and pepper. Toss to coat. Transfer to the sheet pan and arrange in an even layer. Roast 18 to 20 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

Cook the rice:
2 Cook the rice:

While the sweet potatoes roast, thoroughly rinse the rice under cold water. In a small saucepan, combine the rinsed rice, a big pinch of salt, and 1 1/4 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 15 to 17 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff the cooked rice with a fork. Stir in the mirin and half the vinegar. Cover to keep warm.

Make the soft-boiled eggs:
3 Make the soft-boiled eggs:

While the rice cooks, carefully add the eggs to the pot of boiling water and cook 6 to 7 minutes. Drain and rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, carefully peel the cooked eggs; season with salt and pepper.

Prepare the remaining ingredients:
4 Prepare the remaining ingredients:

While the eggs cook, cut out and discard the core of the cabbage; thinly slice the leaves. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Peel and finely chop the garlic.

Make the slaw:
5 Make the slaw:

In a large bowl, combine the sliced cabbage, sliced white bottoms of the scallions, sweet chili sauce, and a drizzle of olive oil; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Season with salt and pepper to taste.

Season the mayonnaise & serve your dish:
6 Season the mayonnaise & serve your dish:

While the slaw marinates, in a bowl, combine the chopped garlic, mayonnaise, remaining vinegar, and a drizzle of olive oil. Season with salt and pepper to taste. Serve the cooked rice topped with the roasted sweet potatoes, slaw, and soft-boiled eggs. Garnish with the furikake and sliced green tops of the scallions. Serve with the seasoned mayonnaise on the side. Enjoy!

Tips from Home Chefs

Prepare & roast the sweet potatoes:
1 Prepare & roast the sweet potatoes:

Place an oven rack in the center of the oven, then preheat to 450°F. Heat a small pot of water to boiling on high. Line a sheet pan with aluminum foil. Wash and dry the fresh produce. Peel the sweet potatoes, then cut into 1/4-inch-thick rounds. In a large bowl, whisk together the miso paste and 1 tablespoon of olive oil until smooth. Add the sliced sweet potatoes; season with salt and pepper. Toss to coat. Transfer to the sheet pan and arrange in an even layer. Roast 18 to 20 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

2 Cook the rice:

While the sweet potatoes roast, thoroughly rinse the rice under cold water. In a small saucepan, combine the rinsed rice, a big pinch of salt, and 1 1/4 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 15 to 17 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff the cooked rice with a fork. Stir in the mirin and half the vinegar. Cover to keep warm.

Cook the rice:
Make the soft-boiled eggs:
3 Make the soft-boiled eggs:

While the rice cooks, carefully add the eggs to the pot of boiling water and cook 6 to 7 minutes. Drain and rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, carefully peel the cooked eggs; season with salt and pepper.

4 Prepare the remaining ingredients:

While the eggs cook, cut out and discard the core of the cabbage; thinly slice the leaves. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Peel and finely chop the garlic.

Prepare the remaining ingredients:
Make the slaw:
5 Make the slaw:

In a large bowl, combine the sliced cabbage, sliced white bottoms of the scallions, sweet chili sauce, and a drizzle of olive oil; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Season with salt and pepper to taste.

6 Season the mayonnaise & serve your dish:

While the slaw marinates, in a bowl, combine the chopped garlic, mayonnaise, remaining vinegar, and a drizzle of olive oil. Season with salt and pepper to taste. Serve the cooked rice topped with the roasted sweet potatoes, slaw, and soft-boiled eggs. Garnish with the furikake and sliced green tops of the scallions. Serve with the seasoned mayonnaise on the side. Enjoy!

Season the mayonnaise & serve your dish:
Browse Steps
1 of 6