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
Scale
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.
