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
Scale
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.
