Description
This vibrant rice bowl combines tender roasted sweet potatoes, a creamy green curry sauce, peppery arugula, and a perfectly poached egg. It’s an ideal choice for brunch, lunch, or a light dinner.
Ingredients
Scale
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:
- Preheat the oven to 425°F (220°C).
- 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:
- Cook rice according to package instructions. Once done, set aside.
- Prepare the Curry Sauce:
- Heat the remaining 1 tablespoon of olive oil in a non-stick pan over medium-high heat.
- Sauté the diced onion for 3-4 minutes, or until translucent.
- Stir in the green curry paste and cook for 30 seconds until fragrant.
- 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:
- Bring a large pot of water to a gentle boil. Stir the water to create a gentle whirlpool.
- 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:
- Add the cooked rice and roasted sweet potatoes to the curry sauce in the pan. Stir to combine and heat through.
- Turn off the heat and fold in the arugula until just wilted.
- Serve:
- Divide the rice and vegetable mixture between two bowls.
- Top each bowl with a poached egg.
- Season with salt and pepper to taste.
Notes
- For a vegan version, omit the poached egg and substitute with a plant-based protein such as tofu or tempeh.
- If you don’t have arugula, substitute with spinach, kale, or even fresh cilantro for a different twist.
- The rice and curry mixture can be stored in the refrigerator for up to 2 days. Reheat gently before serving.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: Thai-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 386
- Sugar: 7g
- Sodium: 370mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg