Recipe

Sleep-Inspired Rainbow Veggie Donburi

A cozy, colorful rice bowl with ginger-sesame veggies, soft eggs, and a tangy, nutty, lightly sweet yogurt Dream Sauce that feels like a game reward but eats like real dinner.

By Matt Campbell

•

4.8

A real photograph of a colorful rice bowl with sautéed rainbow vegetables, jammy soft-boiled eggs, and a creamy sauce drizzled on top on a wooden table with chopsticks nearby

Jump to Recipe

If you have ever opened Pokémon Sleep and thought, “Why does that dish look so comforting?” same. The game has a way of making food feel like a little bedtime ritual, and honestly, I love that energy for real life. This recipe is my wholesome, weeknight-friendly take on that vibe: a rainbow veggie donburi that is warm, filling, and quietly impressive.

It is built on accessible ingredients, no special gadgets, and the kind of flexible structure that lets you use whatever vegetables are hanging out in your fridge drawer. The only non-negotiables are crisp edges on the veggies, proper seasoning, and a sauce that makes you pause mid-bite and go, “Okay, wow.”

A real photograph of sliced bell peppers, shredded carrots, and broccoli florets arranged on a cutting board with a chef's knife

Why It Works

Big flavor, low drama: A quick ginger-sesame sauté and a tangy, nutty, lightly sweet yogurt sauce do the heavy lifting.
Healthy but satisfying: Fiber-rich veggies, protein from eggs and edamame, and cozy carbs from rice.
Meal-prep friendly: Components store well and reheat fast, so you can build bowls all week.
Choose your own adventure: Make it vegetarian, add chicken or tofu, swap grains, or turn it into a wrap.

Pairs Well With

Storage Tips

Storage Tips That Keep It Fresh

Store by components: Keep rice, veggies, eggs, and sauce in separate airtight containers if you can. Keep scallions and crunchy toppings separate too, so they stay snappy.
Fridge timeline: Rice and veggies keep well for 3 to 4 days. Sauce is best within 3 days. Cooked eggs are best within 2 days if peeled, or up to 7 days if unpeeled (refrigerated).
Food safety note: Refrigerate leftovers within 2 hours and keep your fridge at or below 40°F / 4°C.
Reheating: Reheat rice and veggies in the microwave with a small splash of water, covered, until hot. Add sauce after heating.
Freezing: Freeze rice and veggies (not sauce, not eggs) for up to 2 months. Thaw overnight in the fridge.

Common Questions

Is this recipe kid-friendly?

Yes. If your crew is sauce-suspicious, serve the Dream Sauce on the side and keep the veggies a little sweeter by adding an extra 1 teaspoon honey or maple syrup.

Can I make it without eggs?

Absolutely. Add baked tofu, edamame, chickpeas, or shredded rotisserie chicken. For a similar rich feel, top with avocado slices.

What if I do not have rice vinegar?

Lemon juice works, or use apple cider vinegar. Start with less and taste since some vinegars are sharper.

How do I keep the veggies crisp instead of watery?

Use a hot pan, do not overcrowd, and sauté in batches if needed. Salt toward the end so the veggies do not dump water too early.

Can I make this gluten-free?

Yes. Use tamari or coconut aminos instead of soy sauce. Also double-check higher-risk items like furikake, chili crisp, and any packaged toppings.

Any dairy-free Dream Sauce options?

Yes. Swap in an unsweetened dairy-free yogurt (coconut or almond-based both work). Taste and add an extra squeeze of lemon and a pinch of salt if it needs a little brightness.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Medium saucepan with lid (for rice)
Large skillet or wok
Small pot (for eggs)
Cutting board and knife
Small bowl and whisk (for sauce)
Measuring spoons

I did not take the straight line into culinary school like I thought I would, but I have always chased the same thing: food that feels like a shared win. This bowl is that for me. It is what I make when I want something wholesome but still crave the fun of building a “final boss bite” with sauce, crunchy edges, and toppings I can customize. Also, there is something weirdly soothing about making a colorful bowl at night and pretending it is part of my wind-down routine, even if I am absolutely still standing at the counter eating the first few bites.

Sleep-Inspired Rainbow Veggie Donburi

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 bowls

Ingredients

For the bowls

1 1/2 cups jasmine or brown rice, rinsed
Water (see rice notes):
- For jasmine rice: 2 1/4 cups water (or follow your package)
- For brown rice: 3 cups water (or follow your package)
4 large eggs
1 tbsp neutral oil (avocado, canola, or grapeseed)
1 tsp toasted sesame oil
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
2 medium carrots, shredded or cut into matchsticks
2 cups broccoli florets
1 cup shelled edamame (fresh or frozen, thawed)
3 scallions, thinly sliced
Kosher salt and black pepper, to taste

Ginger-Sesame Sauté Sauce

3 tbsp low-sodium soy sauce (or tamari)
1 tbsp rice vinegar
1 tbsp honey or maple syrup
2 tsp fresh ginger, finely grated
2 garlic cloves, finely grated or minced
1 tbsp water
1 tsp cornstarch (optional, for a glossy cling)

Dream Sauce (Creamy Yogurt Drizzle)

1/2 cup plain Greek yogurt
1 tbsp lemon juice
1 tbsp sesame tahini (or 2 tsp sesame oil if you do not have tahini)
1 tsp honey
1/2 tsp kosher salt
2 to 4 tbsp warm water, to thin

Optional toppings

Sesame seeds
Pickled ginger
Furikake
Sriracha or chili crisp
Nori strips

Instructions

Cook the rice. Use your rice package directions if you have them (always the safest win). If cooking on the stovetop: combine 1 1/2 cups rinsed rice with water in a saucepan. For jasmine, use 2 1/4 cups water and simmer covered about 12 to 15 minutes. For brown, use 3 cups water and simmer covered about 30 to 40 minutes. Rest covered 5 minutes, then fluff. (You will get roughly 4 to 5 cups cooked rice.)
Soft-boil the eggs. Bring a small pot of water to a gentle boil. Gently lower in large fridge-cold eggs and cook 7 to 8 minutes for jammy yolks (8 to 9 for firmer). Transfer to an ice bath for 3 minutes, then peel.
Mix the sauté sauce. In a small bowl, whisk soy sauce, rice vinegar, honey, ginger, garlic, and water. If using cornstarch, whisk it in until smooth.
Make the Dream Sauce. Whisk yogurt, lemon juice, tahini, honey, and salt. Thin with warm water until it drizzles easily. It should taste tangy, nutty, and lightly sweet. Adjust with more lemon or salt if needed.
Sauté the veggies for crisp edges. Heat a large skillet over medium-high. Add neutral oil. Add broccoli and carrots first, sauté 3 to 4 minutes until bright and lightly browned. Add bell peppers and thawed edamame, cook 2 to 3 minutes more. Season with a pinch of salt and a few grinds of pepper. Add the sauté sauce and toss, then bring it to a brief simmer so it turns glossy and clings, 1 to 2 minutes. Finish with toasted sesame oil.
Assemble. Divide rice into bowls. Top with the veggies. Halve the eggs and add to each bowl. Drizzle with Dream Sauce and scatter scallions and any toppings you love.
Taste like you mean it. Add a pinch of salt, an extra squeeze of lemon, or a hit of chili crisp until the bowl tastes like a reward.

A real photograph of a hand drizzling creamy sauce over a colorful vegetable rice bowl with soft-boiled egg halves

Nutrition information is estimated.

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