If you’re searching for a dish that perfectly balances vibrant flavors, nourishing ingredients, and a touch of elegance, this Rice Bowl with Roasted Sweet Potatoes, Green Curry, Arugula, and Poached Egg Recipe is exactly what you need in your life. The tender, caramelized sweet potatoes mingle beautifully with the fragrant green curry sauce, while the peppery arugula adds a fresh bite. Topped with a silky poached egg, every spoonful offers a cozy, colorful, and utterly satisfying experience that’s both wholesome and indulgent. It’s a meal you’ll want to make time and again, whether for a quick lunch or a relaxed dinner.
Ingredients You’ll Need
This recipe shines because of its simple but thoughtfully chosen ingredients. Each item plays a crucial role, whether it’s the jasmine rice providing a fluffy base, the sweet potatoes bringing natural sweetness and texture, or the green curry paste delivering that beautiful kick of spice and aroma.
- Jasmine or brown rice (½ cup): A fragrant and fluffy foundation that soaks up every bit of sauce.
- Olive oil (2 tablespoons, divided): Adds richness and helps roast the sweet potatoes to golden perfection.
- Sweet potato (4 ounces, cut into ½-inch chunks): Roasts up tender and slightly caramelized, adding warmth and sweetness.
- Yellow onion (½ small, diced): Brings a gentle sweetness and depth when sautéed.
- Thai green curry paste (1 tablespoon): The star flavor component that infuses the dish with vibrant spice and herbaceous notes.
- Coconut milk (7 ounces, half a can): Creates a creamy, luscious sauce that balances the heat perfectly.
- Arugula (1 cup): Offers a fresh, peppery contrast that brightens the whole bowl.
- Eggs (2): Poached to silky perfection for richness and that satisfying runny yolk.
- Salt and pepper: Essential seasonings to enhance all the natural flavors.
How to Make Rice Bowl with Roasted Sweet Potatoes, Green Curry, Arugula, and Poached Egg Recipe
Step 1: Preheat and Roast the Sweet Potatoes
Start by setting your oven to 425°F (220°C). Toss the sweet potato chunks with 1 tablespoon of olive oil and spread them evenly on a baking sheet. Roast these until they are fork-tender and beautifully caramelized, which usually takes about 20 minutes. This roasting develops a wonderful natural sweetness and a touch of crispness that’s irresistible.
Step 2: Cook the Rice
While the sweet potatoes roast, cook your jasmine or brown rice according to the package instructions. Having perfectly cooked rice is key as it serves as the base, soaking up all the curry sauce goodness later. Once cooked, set it aside and keep it warm.
Step 3: Prepare the Green Curry Sauce
Heat the remaining tablespoon of olive oil in a non-stick pan over medium-high heat. Add the diced onion and sauté for 3 to 4 minutes until it becomes translucent and sweetly fragrant. Then, stir in the vibrant green curry paste and cook for about 30 seconds to really unlock its flavors.
Next, pour in the coconut milk and stir well to combine. Allow this to simmer gently for about 5 minutes or until the sauce thickens slightly. Keep an eye on it and reduce the heat if it starts boiling; you want a smooth, luscious sauce without curdling.
Step 4: Poach the Eggs
Bring a large pot of water to a gentle boil and create a soft whirlpool by stirring. Carefully crack each egg into the center and poach them for 3 to 4 minutes until the whites are set but the yolks remain luxuriously runny. Use a slotted spoon to remove the eggs and drain them briefly on a clean towel or paper towel.
Step 5: Assemble Your Bowl
Add the cooked rice and roasted sweet potatoes directly into the pan with the simmered curry sauce. Toss gently to coat everything in that creamy, fragrant sauce and warm through. Turn off the heat and fold in the arugula just until it wilts slightly, retaining that peppery freshness that cuts through the richness.
Divide this vibrant mixture evenly between two bowls, then crown each bowl with a perfectly poached egg. Finish with a sprinkle of salt and freshly ground pepper to taste.
How to Serve Rice Bowl with Roasted Sweet Potatoes, Green Curry, Arugula, and Poached Egg Recipe
Garnishes
To elevate this already stunning dish, consider topping it with a handful of toasted sesame seeds or crushed peanuts for some delightful crunch. Fresh cilantro or a lime wedge also add a bright, zesty pop that complements the green curry beautifully.
Side Dishes
Keep your sides simple with lightly dressed cucumber salad or some pickled vegetables to provide a refreshing contrast. A warm, crusty baguette can be a lovely companion to mop up any remaining sauce.
Creative Ways to Present
For a more striking presentation, try layering the rice and curry in a deep bowl, then carefully nestling the poached egg right in the center. Alternatively, serve the curry and vegetables in a shallow bowl with rice molded using a small bowl or ring mold to create height and impact on the plate.
Make Ahead and Storage
Storing Leftovers
You can store leftover portions in an airtight container in the refrigerator for up to 3 days. Keep the poached eggs separate if possible to maintain their perfect texture.
Freezing
This dish freezes best without the poached eggs. Store the curry, rice, and sweet potatoes in a freezer-safe container for up to 1 month. When ready to enjoy, thaw overnight in the fridge for best results.
Reheating
Reheat leftovers gently in a skillet over medium heat, adding a splash of water or coconut milk to loosen the sauce as needed. Re-poach fresh eggs just before serving to bring the bowl back to life with that luxurious yolk.
FAQs
Can I use other types of rice?
Absolutely! While jasmine rice is ideal for its fragrance and texture, you can swap it for brown rice or even quinoa if you want a nuttier flavor or additional protein.
Is this dish spicy?
The green curry paste has a mild to moderate heat that can be adjusted by how much you add. If you prefer less spice, start with half a tablespoon and add more to taste.
Can I make it vegan?
You can easily make this vegan by skipping the poached egg and adding tofu or chickpeas for extra protein. The curry sauce itself is naturally vegan-friendly thanks to the coconut milk.
How do I make sure the poached egg turns out perfectly?
A gentle simmer and the whirlpool technique help keep the egg whites wrapped around the yolk for neat poached eggs. Fresh eggs also poach much better than older ones.
What can I substitute for arugula?
If arugula isn’t your favorite, baby spinach or baby kale are great alternatives that still offer that fresh green element without overpowering the curry flavors.
Final Thoughts
This Rice Bowl with Roasted Sweet Potatoes, Green Curry, Arugula, and Poached Egg Recipe has quickly become one of my absolute favorites because it brings together such a beautiful harmony of textures and flavors. It’s nourishing, colorful, and comforting all at once — the kind of meal that makes you feel truly satisfied and cared for. I hope you’ll give it a try soon. Trust me, every bite will remind you why simple ingredients done well really can be extraordinary.
Print
Rice Bowl with Roasted Sweet Potatoes, Green Curry, Arugula, and Poached Egg Recipe
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Roasting
- Cuisine: Thai
- Diet: Vegetarian
Description
This vibrant Rice Bowl with Sweet Potatoes, Green Curry, Arugula, and Poached Egg is a wholesome and flavorful meal perfect for a nutritious lunch or dinner. Featuring tender roasted sweet potatoes, aromatic Thai green curry sauce, peppery arugula, and perfectly poached eggs, this recipe combines a delicious balance of textures and flavors. It is made with simple ingredients and uses roasting, stovetop simmering, and poaching techniques to bring it all together in just 30 minutes.
Ingredients
Rice
- ½ cup jasmine or brown rice
Roasted Sweet Potatoes
- 4 ounces sweet potato, cut into ½-inch chunks
- 1 tablespoon olive oil
Curry Sauce
- ½ small yellow onion, diced
- 1 tablespoon Thai green curry paste
- 7 ounces (half a can) coconut milk
- 1 tablespoon olive oil
Additional
- 1 cup arugula
- 2 eggs
- Salt and pepper, to taste
Instructions
- Preheat and Roast: Preheat the oven to 425°F (220°C). Toss the sweet potato chunks with 1 tablespoon of olive oil and spread them evenly on a baking sheet. Roast for 20 minutes until they are fork-tender and slightly caramelized.
- Cook the Rice: Prepare the jasmine or brown rice according to package instructions. Once cooked, set it aside and keep warm.
- Prepare the Curry Sauce: Heat the remaining 1 tablespoon of olive oil in a non-stick pan over medium-high heat. Add the diced onion and sauté for 3 to 4 minutes until translucent and fragrant.
- Add Curry Paste: Stir in the Thai green curry paste and cook for 30 seconds to release its flavors, stirring constantly to avoid burning.
- Simmer Coconut Milk: Pour in the coconut milk and stir well until fully combined with the curry paste and onions. Let the sauce simmer gently for about 5 minutes, reducing the heat as necessary to prevent boiling, until it thickens slightly.
- 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 of the whirlpool and poach it for 3 to 4 minutes until the whites are set but the yolks remain runny. Remove with a slotted spoon and repeat with the second egg.
- Combine Rice and Sweet Potatoes: Add the cooked rice and roasted sweet potatoes to the curry sauce in the pan. Stir everything together over low heat to heat through and allow the flavors to meld.
- Add Arugula: Turn off the heat and fold in the fresh arugula leaves just until they begin to wilt, maintaining their vibrant color and peppery flavor.
- Assemble and Serve: Divide the rice, sweet potato, and curry mixture evenly between two bowls. Top each bowl with a poached egg. Season with salt and pepper to taste, and serve immediately for a warm, comforting meal.
Notes
- Use jasmine rice for a fragrant, light texture or brown rice for added fiber and nuttiness.
- If you prefer a spicier curry, add more green curry paste or a pinch of chili flakes.
- To poach eggs perfectly, use fresh eggs and maintain a gentle simmer to keep the whites tender.
- If you do not have arugula, you can substitute with baby spinach or kale.
- This dish can be made vegan by omitting the poached eggs or replacing them with tofu scramble.
