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Soy-Lime Shiitakes and Sweet Potatoes
Originally from Plated

Servings: 4

Servings: 4
Ingredients
  • 1.5 cups jasmine rice
  • 8 oz shiitake mushrooms
  • 4 oz baby spinach
  • 3 sweet potatoes
  • ⅛ ounce cilantro
  • 2 limes
  • 3 scallions, divided
  • ⅓ cup tamari
  • 2 tbsp dark brown sugar
  • 1 cup shredded green cabbage
  • 4 eggs
Steps
  1. Preheat oven to 450F. In a medium pot, combine rice, 2.5 cups water, ½ teaspoon salt, and bring to a boil over high heat. Stir once, rediuce to low, cover, and simmer until water is absorbed, 10 to 12 minutes. Remove pot from heat and let stand covered for 10 minutes. Fluff with a fork then cover to keep warm
  2. Remove and discard mushroom stems, then wipe caps clean with a damp paper towel and thinly slice. Rinse produce. Pat spinach dry. Cut sweet potato into ½ inch pieces. Roughly chop cilantro leaves and stems, keeping separate. Halve limes. Trim and discard scallion roots and thinly slice, separating lights and dark greens.
  3. On a baking sheet, toss shiitakes, sweet potatoes, and scallion light greens with 1.5 tbsp canola oil, ¾ tsp salt, and pepper. Arrange in a single layer and roast until vegetables are lightly browned and tender, 8 to 9 minutes.
  4. While vegetables roast, in a large bowl whisk together tamari, brown sugar, cilantro stems, juice of 1.5 limes, 2 tbsp canola oil, until sugar dissolves. Set aside
  5. Heat 1 tbsp canola oil in a large nonstick pan over medium heat. When oil is shimmering, crack 4 eggs into the pan. Fry until whites start to set, then cover pan and continue frying until whites are mostly set but yolks are runny. Season with salt and pepper
  6. Stir spinach into the pot with rice to wilt. Once vegetables are roasted, add cabbage and shiitakes and sweet potatoes to the bowl with soy-lime sauce and toss to coat. Divide spinach rice among serving bowls, then top with vegetables and fried eggs. Garnish with cilantro leaves and scallion dark greens.
Notes
  • Nutrition: 590 calories
 

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