Rice Bowl with Sweet Potatoes, Green Curry, Arugula, and Poached Egg

Introduction

This Rice Bowl with Sweet Potatoes, Green Curry, Arugula, and Poached Egg quickly became a favorite in my household. The first time I made it, I was impressed by how the flavors came together so effortlessly. The roasted sweet potatoes were tender and naturally sweet, while the green curry sauce added a rich, creamy depth to the dish. The addition of fresh arugula brought a peppery, vibrant bite, and the poached eggs added a silky finish. Everyone, from my partner to my guests, couldn’t stop raving about how flavorful and satisfying it was. It’s one of those dishes that feels light but hearty at the same time, making it perfect for any meal of the day. Whether it’s a weekend brunch, a weekday lunch, or a light dinner, this bowl is both comforting and nourishing.

Why You’ll Love This Rice Bowl with Sweet Potatoes, Green Curry, Arugula, and Poached Egg

This rice bowl is an explosion of vibrant flavors and textures that come together in a simple, yet elevated way. The creamy coconut milk and green curry paste sauce provide the perfect balance of heat and richness, while the roasted sweet potatoes bring a natural sweetness that complements the dish perfectly. The arugula gives it a fresh, peppery kick, and the poached egg adds a velvety smooth texture. It’s a dish that works well for any meal – whether you’re looking for a light lunch or a wholesome dinner.

Ingredients

Base:

• ½ cup jasmine or brown rice

Vegetables & Curry Sauce:

• 2 tablespoons olive oil, divided
• 4 ounces sweet potato, cut into ½-inch chunks
• ½ small yellow onion, diced
• 1 tablespoon Thai green curry paste
• 7 ounces (half a can) coconut milk
• 1 cup arugula

Eggs:

• 2 eggs

Seasoning:

• Salt and pepper, to taste

Instructions

Preheat and Roast:

1. Preheat oven to 425°F (220°C).
2. Toss sweet potato chunks with 1 tablespoon of olive oil and spread them on a baking sheet. Roast for 20 minutes, or until fork-tender.

Cook the Rice:

1. Cook the rice according to package instructions. Once done, set aside.

Prepare the Curry Sauce:

1. Heat the remaining 1 tablespoon of olive oil in a non-stick pan over medium-high heat.
2. Sauté the diced onion for 3-4 minutes, or until translucent.
3. Stir in the green curry paste and cook for 30 seconds until fragrant.
4. Add the coconut milk and stir until fully combined. Let it simmer for 5 minutes, or until the sauce thickens slightly. Reduce the heat if the sauce starts to boil.

Poach the Eggs:

1. Bring a large pot of water to a gentle boil. Stir the water to create a whirlpool effect.
2. Crack an egg into the center and poach for 3-4 minutes. Remove with a slotted spoon. Repeat with the second egg.

Assemble the Bowl:

1. Add the cooked rice and roasted sweet potatoes to the curry sauce in the pan. Stir to combine and heat through.
2. Turn off the heat and fold in the arugula until just wilted.

Serve:

1. Divide the rice and vegetable mixture between two bowls.
2. Top each bowl with a poached egg.
3. Season with salt and pepper to taste.

Nutrition Facts (Servings and Calories per Serving)

• Servings: 2
• Calories per serving: 386

Preparation Time

• Prep Time: 5 minutes
• Cook Time: 25 minutes
• Total Time: 30 minutes

How to Serve

• Serve this rice bowl as a hearty breakfast, lunch, or light dinner.
• Pair it with a side of crispy bread or naan to soak up the delicious curry sauce.
• Top with additional fresh herbs or a squeeze of lime juice for extra flavor.
• Serve it with a side of pickled vegetables for a tangy contrast to the curry.
• Enjoy with a cold, refreshing drink like iced tea or coconut water to balance the heat from the curry.

Additional Tips

1. Use different greens: If you don’t have arugula, substitute with spinach, kale, or even fresh cilantro for a different twist.
2. Make it vegan: Omit the poached egg and substitute with a plant-based protein such as tofu or tempeh for a vegan version.
3. Add extra veggies: You can add other vegetables like bell peppers, zucchini, or mushrooms to the curry for more variety and flavor.
4. Spice it up: If you like your curry spicier, add extra green curry paste or a pinch of red pepper flakes to the sauce.
5. Store leftovers: The rice and curry mixture can be stored in the refrigerator for up to 2 days. Reheat gently before serving.

FAQ Section

1. Can I use white rice instead of jasmine rice? Yes, you can substitute white rice, but jasmine rice adds a unique fragrance that complements the curry.

2. Can I make this dish ahead of time? You can prepare the curry sauce, rice, and sweet potatoes ahead of time. Poach the eggs just before serving for the best texture.

3. What can I use instead of green curry paste? You can use red curry paste, though it will give a different flavor profile. Alternatively, make your own curry paste using a combination of spices like ginger, garlic, and chili.

4. Is there a substitute for coconut milk? You can substitute with almond milk or heavy cream, but it will change the texture and flavor of the sauce.

5. Can I use other types of sweet potatoes? Yes, you can use any variety of sweet potato. The orange-fleshed ones will give a sweeter taste, while the purple or white varieties will add a different texture.

6. How do I get the perfect poached egg? For a perfectly poached egg, ensure the water is at a gentle simmer, not a rolling boil, and cook for 3-4 minutes for a soft, runny yolk.

7. Can I skip roasting the sweet potatoes? Roasting enhances the flavor of the sweet potatoes, but you can cook them on the stovetop if you prefer a quicker method.

8. Can I make this dish gluten-free? Yes, this dish is naturally gluten-free as long as the rice and curry paste are certified gluten-free.

9. How can I make the curry sauce creamier? For a richer sauce, add an extra tablespoon of coconut milk or a dollop of Greek yogurt just before serving.

10. Can I use a different protein instead of eggs? Yes, you can substitute the poached egg with grilled chicken, tofu, or shrimp for a different source of protein.

Conclusion

This Rice Bowl with Sweet Potatoes, Green Curry, Arugula, and Poached Egg is a perfect balance of flavors and textures that will leave you feeling satisfied yet light. It’s easy to make, incredibly flavorful, and highly customizable. Whether you enjoy it for brunch, lunch, or a quick dinner, this bowl offers a nourishing meal that’s sure to please everyone at the table. With the sweetness of the roasted sweet potatoes, the creamy coconut curry sauce, the peppery arugula, and the rich poached egg, this dish hits all the right notes. Give it a try, and I’m sure it will quickly become a go-to favorite in your recipe collection.

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