If you’re looking for a vibrant, comforting dish that packs a punch of flavor and texture, this Sweet Potato Bowl with Green Curry and Poached Egg Recipe is an absolute winner. Combining the natural sweetness of roasted sweet potatoes with the creamy heat of Thai green curry and the luscious richness of a perfectly poached egg, every bite sings with harmony. It’s a simple yet satisfying meal that feels indulgent without being complicated, making it a fantastic choice for lunch or dinner when you want something nourishing and exciting.
Ingredients You’ll Need
These ingredients are key to bringing together the delightful layers of this dish. Each element plays an important role: the rice provides a fluffy base, the sweet potatoes offer sweetness and texture, the green curry paste brings fragrant spice, and the poached egg adds a silky finish that ties everything together.
- Jasmine or brown rice (1/2 cup): Choose jasmine for floral aroma or brown rice for a nuttier texture and more fiber.
- Olive oil (2 tablespoons, divided): Used for roasting and sautéing, it adds depth and richness without overpowering other flavors.
- Sweet potato (4 ounces, cut into 1/2 inch chunks): Roasting caramelizes its natural sugars, creating a tender, sweet contrast to the curry.
- Yellow onion (1/2 small, diced): Provides a subtle sweetness and freshness when sautéed gently.
- Thai green curry paste (1 tablespoon): Packed with herbs and spices, this paste defines the dish’s vibrant flavor profile.
- Coconut milk (7 ounces, half a can): Adds creaminess and balances the curry heat with its natural sweetness.
- Arugula (1 cup): Adds a peppery bite and freshness that brightens the bowl.
- Eggs (2): Poached to silky perfection, the yolks enrich the dish with their velvety texture.
- Salt and pepper: Essential for seasoning to taste at the end.
How to Make Sweet Potato Bowl with Green Curry and Poached Egg Recipe
Step 1: Preheat Your Oven
Start by setting your oven to 425 degrees Fahrenheit. This high heat is perfect for roasting the sweet potato chunks until they’re tender and caramelized, which helps release their wonderful natural sugars, adding a sweet counterpoint to the spicy curry.
Step 2: Prepare the Poaching Water
Bring a large pot of water to a gentle boil; this is crucial because you’ll be poaching the eggs here. Taking care to maintain the water temperature just below a boil ensures your eggs cook perfectly, with tender whites and a creamy, runny yolk.
Step 3: Roast the Sweet Potatoes
Toss the cut sweet potato chunks in 1 tablespoon of olive oil to coat them evenly. Spread them out on a baking sheet and roast for about 20 minutes, or until they are fork tender and lightly caramelized. This roasting step adds a wonderful depth of flavor and a nicely browned exterior.
Step 4: Cook the Rice and Sauté Onions
While your sweet potatoes roast, cook the jasmine or brown rice according to the package instructions so it’s fluffy and ready when the curry is done. In a non-stick pan over medium-high heat, sauté the diced yellow onions in the remaining olive oil for 3 to 4 minutes until they become translucent and fragrant, forming a flavorful base for your curry sauce.
Step 5: Build the Green Curry Sauce
Add the Thai green curry paste directly to the onions, stirring for 30 seconds to release its aromatic spices. Then pour in the coconut milk and stir everything together until fully combined. Lower the heat and let the sauce simmer gently for about 5 minutes, just until it starts to thicken—this allows all the flavors to meld beautifully.
Step 6: Poach the Eggs
Stir the boiling water in your pot to create a gentle whirlpool, which helps the eggs hold their shape. Crack one egg into the center and cook for 3 to 4 minutes to achieve that perfect poached texture — tender whites enveloping a luscious yolk. Remove each egg carefully with a slotted spoon and set aside. Repeat for the second egg.
Step 7: Combine Everything
Add the cooked rice and roasted sweet potatoes to the curry sauce, gently stirring them together so each bite carries a balance of creaminess and spice. Once mixed, turn off the heat and fold in the fresh arugula, which will wilt slightly from the residual heat and add a peppery twist and vibrant green color.
Step 8: Assemble Your Bowl
Divide the curry rice and sweet potato mixture between two bowls. Top each serving with a perfectly poached egg, then season with salt and freshly ground pepper to your liking. The runny yolk will melt into the curry, creating an irresistible, luscious sauce with every spoonful.
How to Serve Sweet Potato Bowl with Green Curry and Poached Egg Recipe
Garnishes
To elevate your dish further, consider sprinkling chopped fresh cilantro or Thai basil leaves over the top for an extra burst of aromatic freshness. A few toasted sesame seeds or a drizzle of chili oil can add delightful texture and a hint of heat, complementing the flavors beautifully.
Side Dishes
This Sweet Potato Bowl with Green Curry and Poached Egg Recipe stands wonderfully on its own, but if you want to create a full experience, pair it with a crisp cucumber salad or some lightly pickled vegetables. These sides add brightness and crunch, balancing the richness of the curry.
Creative Ways to Present
For a fun twist, serve the curry in shallow bowls with the poached egg nestled in the center for visual appeal. You could also serve with a wedge of lime on the side for an optional squeeze of citrus, enhancing the flavors and adding zing. Using colorful bowls or plates will highlight the vibrant hues of the dish and make it even more inviting.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, transfer the curry mixture (without the poached egg) into an airtight container and refrigerate. It will stay fresh for up to 3 days, allowing you to enjoy this flavorful meal again without any hassle.
Freezing
This dish freezes well, especially the curry base with rice and sweet potatoes. Portion it out in freezer-safe containers and freeze for up to 2 months. Keep in mind the texture of arugula may change after freezing, so it’s best to add fresh greens when reheating.
Reheating
Reheat the curry gently on the stovetop over low heat, stirring occasionally, until warmed through. Poach fresh eggs to top each serving after reheating for the best taste and texture—nothing beats the freshness of a just-made poached egg on this Sweet Potato Bowl with Green Curry and Poached Egg Recipe.
FAQs
Can I use sweet potato fries instead of chunks?
While you can, roasting cubed sweet potatoes allows the curry flavors to marry better with the tender pieces. Fries may not absorb the sauce as well, but feel free to try if you prefer that texture!
What can I substitute for green curry paste?
If green curry paste is hard to find, you can try red curry paste or even a mild curry powder. Just keep in mind the flavor will shift slightly; green curry has a unique herbal brightness that’s key to this recipe.
Is it possible to make this recipe vegan?
Absolutely! Simply omit the poached egg, or replace it with crispy tofu or a dollop of coconut yogurt for creaminess and protein.
How do I know when the poached egg is done perfectly?
The whites should be set but still tender, and the yolk slightly runny to add richness. Cooking for about 3 to 4 minutes in gently boiling water is usually ideal.
Can I meal prep this dish for the week?
Yes, the curry portion keeps well for several days in the fridge and reheats nicely. Poach eggs fresh each time to keep them at their best, then assemble your bowls when you’re ready to eat.
Final Thoughts
There’s something truly special about this Sweet Potato Bowl with Green Curry and Poached Egg Recipe that makes it a standout in weeknight dinners or even a laid-back weekend treat. The layers of flavor, comforting textures, and simple ingredients come together in a way that feels both wholesome and indulgent. I can’t wait for you to give it a try—you might just find a new favorite to add to your rotation!
Print
Sweet Potato Bowl with Green Curry and Poached Egg Recipe
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Baking
- Cuisine: Thai
- Diet: Halal
Description
This Sweet Potato Bowl with Green Curry is a vibrant and comforting dish featuring roasted sweet potatoes and jasmine or brown rice combined with a creamy Thai green curry sauce. Topped with fresh arugula and perfectly poached eggs, it balances bold flavors with nourishing ingredients for a delicious meal perfect for lunch or dinner.
Ingredients
Grains and Vegetables
- 1/2 cup jasmine or brown rice
- 4 ounces sweet potato, cut into 1/2 inch chunks
- 1/2 small yellow onion, diced
- 1 cup arugula
Oils and Fats
- 2 tablespoons olive oil, divided
Condiments and Seasonings
- 1 tablespoon Thai green curry paste
- 7 ounces (half a can) coconut milk
- salt and pepper to taste
Proteins
- 2 eggs
Instructions
- Preheat the oven: Preheat your oven to 425 degrees Fahrenheit to prepare for roasting the sweet potatoes.
- Boil water for poaching: Bring a large pot of water to a boil; this will be used to gently poach the eggs later.
- Roast sweet potatoes: Toss the sweet potato chunks with 1 tablespoon of olive oil to coat. Spread them on a baking sheet and roast in the oven for about 20 minutes or until they are fork tender and lightly caramelized.
- Cook rice and sauté onions: While the sweet potatoes roast, cook the jasmine or brown rice according to package instructions. Heat a non-stick pan over medium-high heat and sauté the diced onions with the remaining tablespoon of olive oil for 3 to 4 minutes until translucent.
- Add green curry paste: Stir the Thai green curry paste into the cooked onions and sauté for 30 seconds to release the flavors.
- Simmer curry sauce: Pour in the coconut milk and stir everything together until fully combined. Reduce the heat and let the sauce simmer gently for 5 minutes until it thickens slightly, taking care not to let it boil.
- Poach eggs: Stir the boiling water in the pot creating a gentle whirlpool. Crack one egg into the center and poach for 3 to 4 minutes until the whites are set but the yolk remains runny. Remove gently with a slotted spoon and repeat with the second egg.
- Combine rice and sweet potatoes: Add the cooked rice and roasted sweet potatoes into the pan with the curry sauce. Stir to coat everything evenly, then turn off the heat and mix in the fresh arugula to wilt slightly.
- Assemble bowls: Divide the curry rice and sweet potato mixture evenly between two bowls. Top each bowl with a poached egg. Season with salt and pepper to taste and serve immediately.
Notes
- Use jasmine rice for a softer, fragrant texture or brown rice for added fiber and nuttiness.
- Be sure to watch the curry sauce carefully to prevent boiling, which can cause it to separate.
- The arugula adds a peppery freshness; substitute with spinach if preferred.
- When poaching eggs, creating a whirlpool helps the egg whites wrap around the yolk for a better shape.
- This dish can be made dairy-free as it contains no dairy ingredients.
- Leftover curry can be refrigerated for up to 2 days and reheated gently.
