Discover the vibrant flavors and comforting textures of this Rice Bowl with Sweet Potatoes, Green Curry, Arugula, and Poached Egg Recipe. It’s a beautiful fusion of creamy coconut-infused green curry, naturally sweet roasted sweet potatoes, peppery arugula, and perfectly poached eggs that bring everything together with a luscious richness. Whether you’re looking for a nutritious vegetarian meal or a cozy lunch that feels indulgent yet wholesome, this dish has it all and will quickly become one of your favorites to make and share.
Ingredients You’ll Need
This Rice Bowl with Sweet Potatoes, Green Curry, Arugula, and Poached Egg Recipe relies on fresh, approachable ingredients that each add a unique touch of flavor, texture, and color. The balance between creamy, spicy, sweet, and peppery elements makes this dish truly memorable.
- Jasmine rice (1 cup): Aromatic and fluffy, it forms the perfect comforting base for the bowl.
- Sweet potato (1 medium, peeled and cubed): Roasted to caramelized perfection for a natural sweetness and tender bite.
- Olive oil (1 tablespoon): Helps the sweet potatoes roast beautifully while adding mild richness.
- Salt (1/2 teaspoon): Essential for balancing and enhancing the natural flavors.
- Black pepper (1/4 teaspoon): Adds a subtle spice that contrasts with the sweetness of the potatoes.
- Green curry sauce or paste (1 cup): The star of the dish, offering a fragrant heat and complex spice blend.
- Coconut milk (1/2 cup): Creamy and mellow, it softens the curry’s spice and brings richness.
- Fresh arugula (1 cup): Peppery and fresh, it adds a lively brightness and vibrant green color.
- Large eggs (2): Poached for creamy yolks that create a luscious sauce when broken.
- White vinegar (1 tablespoon): Helps the egg whites coagulate quickly during poaching for perfect shape.
- Chopped cilantro and lime wedges (optional): Fresh finishing touches that brighten every bite.
How to Make Rice Bowl with Sweet Potatoes, Green Curry, Arugula, and Poached Egg Recipe
Step 1: Roast the Sweet Potatoes
Preheat your oven to 400°F. Toss the cubed sweet potatoes in olive oil, salt, and black pepper. Spread them out evenly on a baking sheet so they roast rather than steam. Roast for 25 to 30 minutes until they’re tender inside and delightfully browned on the edges. Roasting brings out the natural sugars and gives them that satisfying texture every bite deserves.
Step 2: Cook the Jasmine Rice
While the sweet potatoes roast, rinse the jasmine rice thoroughly under cold water to remove excess starch. Cook the rice according to the package instructions, usually about 15 minutes, until it’s tender and fragrant. The rice will act as a warm, fluffy, neutral backdrop that supports the bold curry and rich egg.
Step 3: Warm the Green Curry Sauce
In a small saucepan, combine the green curry sauce or paste with the coconut milk. Heat gently over medium heat, stirring occasionally to blend flavors and warm through. The coconut milk tames the heat and makes the curry smooth and luxurious—exactly what this bowl needs.
Step 4: Poach the Eggs
Fill a medium-sized pot with about 3 inches of water and bring to a gentle simmer. Add the white vinegar to help the eggs hold their shape as they cook. Crack each egg into a small bowl, then carefully slide them into the simmering water. Poach for 3 to 4 minutes until the whites are set but the yolks remain soft and runny. Use a slotted spoon to lift the eggs out and lightly drain.
Step 5: Assemble the Rice Bowl
Divide the jasmine rice between two bowls as your base. Top with generous spoonfuls of the roasted sweet potatoes and a handful of fresh arugula. Ladle the warm green curry sauce over the top, then gently nestle a poached egg into each bowl. If you like, finish with chopped cilantro and a squeeze of lime for a fresh and zesty note.
How to Serve Rice Bowl with Sweet Potatoes, Green Curry, Arugula, and Poached Egg Recipe
Garnishes
Fresh chopped cilantro and lime wedges are optional but highly recommended. They add an extra layer of brightness and a hint of citrusy zing that perfectly complements the richness of the curry and egg yolk. A sprinkle of crushed red pepper flakes can also give it a nice spicy kick if you want to dial up the heat.
Side Dishes
This rice bowl shines as a complete meal on its own, but you can round it out with light, refreshing sides. A crisp cucumber salad or a simple mango salad works beautifully. For a heartier meal, steamed greens or grilled tofu pairs well and offers extra protein and texture contrast.
Creative Ways to Present
Serve this bowl in rustic ceramic dishes for an earthy, cozy vibe or sleek white bowls for a modern, clean presentation. You can also deconstruct it on large platters for a buffet-style meal where guests build their own bowls. Drizzling the poached egg yolk over the curry and rice right before eating adds a luscious visual and textural surprise everyone will love.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, keep the components separately in airtight containers. Store the roasted sweet potatoes, cooked rice, and curry sauce in the fridge for up to 3 days. The poached eggs are best enjoyed fresh but can be refrigerated for up to 24 hours if needed.
Freezing
The curry sauce and roasted sweet potatoes freeze well if you want to meal prep in advance. Store them in freezer-safe containers for up to 2 months. Rice can be frozen but is best reheated gently with a splash of water to restore its fluffy texture. Avoid freezing the poached eggs, as their texture will not hold up.
Reheating
Reheat the rice and curry separately in the microwave or on the stovetop until warmed through. For the sweet potatoes, a quick oven or skillet reheat helps keep them from becoming mushy. Poach fresh eggs when you’re ready to serve for that perfect silky finish to your bowl.
FAQs
Can I make this recipe vegan?
Absolutely! Simply omit the poached egg and add extra protein-rich ingredients like tofu or chickpeas. The green curry sauce and sweet potatoes still deliver amazing flavor and texture.
What can I substitute for arugula?
If you don’t have arugula, baby spinach or watercress are great alternatives that offer a similar peppery freshness and bright green color.
How spicy is the green curry sauce?
The heat level depends on the brand and type of curry paste you use. You can adjust by adding more coconut milk to mellow it or using milder paste varieties if you prefer less spice.
Can I use other types of rice?
Yes! Jasmine rice adds fragrance and softness, but basmati or brown rice can be used if you prefer a nuttier or more fiber-rich option. Just adjust cooking times accordingly.
How do I ensure the poached eggs come out perfectly?
Use fresh eggs and keep your water at a gentle simmer, not a rolling boil. Adding vinegar helps the whites firm up quickly. Sliding the eggs in carefully and timing 3 to 4 minutes will give you tender whites and runny yolks.
Final Thoughts
This Rice Bowl with Sweet Potatoes, Green Curry, Arugula, and Poached Egg Recipe is a true celebration of flavors and textures that feels both nourishing and exciting. It’s a fantastic recipe to add to your rotation for busy weeknights or leisurely weekend dinners. Give it a try—you’ll be delighted by how easy it is to create something so vibrant and satisfying at home!
Print
Rice Bowl with Sweet Potatoes, Green Curry, Arugula, and Poached Egg Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Roasting, Stovetop
- Cuisine: Fusion, Thai-inspired
- Diet: Vegetarian
Description
A vibrant and hearty Rice Bowl featuring roasted sweet potatoes, aromatic green curry sauce, fresh arugula, and perfectly poached eggs. This vegetarian Thai-inspired dish balances sweet, spicy, and fresh flavors for a nutritious and satisfying meal.
Ingredients
Rice
- 1 cup jasmine rice, rinsed and cooked
Roasted Sweet Potatoes
- 1 medium sweet potato, peeled and cubed
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Green Curry Sauce
- 1 cup canned green curry sauce or paste (adjust to taste)
- 1/2 cup coconut milk
Greens & Garnish
- 1 cup fresh arugula
- chopped cilantro (optional)
- lime wedges (optional)
Poached Eggs
- 2 large eggs
- 1 tablespoon white vinegar (for poaching eggs)
Instructions
- Roast Sweet Potatoes: Preheat the oven to 400°F (204°C). Toss the cubed sweet potatoes with olive oil, salt, and pepper until evenly coated. Spread them out on a baking sheet in a single layer. Roast for 25 to 30 minutes, turning once halfway, until the sweet potatoes are tender and lightly browned.
- Cook Rice: While the sweet potatoes are roasting, prepare the jasmine rice according to package instructions, typically by rinsing and simmering until fluffy.
- Prepare Green Curry Sauce: In a small saucepan over medium heat, combine the green curry sauce or paste with coconut milk. Stir occasionally and heat until warmed through, about 5 minutes. Adjust seasoning or spice level as desired.
- Poach Eggs: Fill a medium pot with about 3 inches of water and bring it to a gentle simmer. Add the white vinegar to the water. Crack each egg into a small bowl or cup to prevent breaking the yolks, then gently slide the eggs one at a time into the simmering water. Poach for 3 to 4 minutes until the whites are set but yolks remain runny. Use a slotted spoon to carefully remove the eggs and let them drain.
- Assemble Bowls: Divide the cooked rice between two bowls. Top each bowl with roasted sweet potatoes, fresh arugula, and a ladle of warm green curry sauce. Place a poached egg on top of each bowl.
- Garnish and Serve: Optionally garnish with chopped cilantro and a squeeze of lime juice to brighten the flavors. Serve immediately while warm.
Notes
- For extra protein, add grilled tofu or shredded chicken to the bowl.
- Substitute spinach for arugula if preferred or if arugula is unavailable.
- Adjust the heat of the green curry by using more or less curry paste according to your taste.
