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
Scale
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.
