Rice Bowl with Sweet Potatoes, Green Curry, Arugula, and Poached Egg Recipe
If you’re craving a vibrant, comforting meal that feels both fresh and indulgent, look no further than this Rice Bowl with Sweet Potatoes, Green Curry, Arugula, and Poached Egg Recipe. It perfectly balances the earthiness of roasted sweet potatoes with the rich creaminess of a fragrant green curry sauce, peppery arugula for a zingy freshness, and that luscious poached egg that ties everything together with a golden, silky yolk. Every bite is a harmony of textures and flavors that’s surprisingly easy to whip up in just about 30 minutes, making it a fantastic go-to for busy weeknights or anytime you want something nourishing and special.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity and the way each ingredient plays a vital role in building flavor, texture, and color that make the dish pop. From the aromatic jasmine rice to the peppery arugula, each component is essential.
- ½ cup jasmine or brown rice: Provides a fragrant and fluffy base that soaks up the curry sauce beautifully.
- 2 tablespoons olive oil, divided: Used for roasting and sautéing, adding richness and helping develop caramelized flavors.
- 4 ounces sweet potato, cut into ½-inch chunks: Roasting brings out its natural sweetness and creates a lovely contrast in texture.
- ½ small yellow onion, diced: Adds a subtle sweetness and depth when sautéed.
- 1 tablespoon Thai green curry paste: Packs the dish with fragrant, bold herbs and spices that define the flavor profile.
- 7 ounces (half a can) coconut milk: Brings creamy richness and balances the spice with a silky smoothness.
- 1 cup arugula: A peppery, fresh green that brightens and adds a crisp bite.
- 2 eggs: Poached to perfection, their runny yolks lend an indulgent, velvety sauce element.
- Salt and pepper, to taste: Simple seasonings to enhance all the flavors harmoniously.
How to Make Rice Bowl with Sweet Potatoes, Green Curry, Arugula, and Poached Egg Recipe
Step 1: Preheat and Roast the Sweet Potatoes
Start by preheating your oven to 425°F (220°C). While it warms up, toss those sweet potato chunks with 1 tablespoon of olive oil so they roast evenly and develop that irresistible caramelized edge. Spread them out on a baking sheet for even cooking, and roast for about 20 minutes or until fork-tender. This step brings out their natural sweetness and adds a wonderful texture contrast to the dish.
Step 2: Cook the Rice
While your sweet potatoes roast, get the rice cooking following the package instructions. Whether you’re using jasmine or brown rice, make sure it’s fluffy and fully cooked, as it’s going to absorb the fragrant curry sauce. Once done, set it aside, keeping it warm and ready to combine with the other ingredients.
Step 3: Prepare the Green Curry Sauce
Heat the remaining tablespoon of olive oil in a non-stick pan over medium-high heat. Sauté the diced onion for 3 to 4 minutes until translucent and fragrant. Then stir in the Thai green curry paste, cooking it briefly for about 30 seconds to unleash its vibrant aromas. Pour in the coconut milk and stir until smooth, then let the sauce simmer gently for about 5 minutes. Keep an eye on it to prevent boiling, as you want the sauce to thicken just slightly.
Step 4: Poach the Eggs
Bring a large pot of water to a gentle boil and create a whirlpool by stirring the water. Crack one egg into the center and poach it for 3 to 4 minutes until the white sets but the yolk stays perfectly runny. Remove with a slotted spoon and repeat with the second egg. This technique ensures tender whites hugging creamy yolks, the crowning glory of the bowl.
Step 5: Assemble the Rice Bowl with Sweet Potatoes, Green Curry, Arugula, and Poached Egg Recipe
Add the cooked rice and roasted sweet potatoes directly into the pan with the curry sauce, stirring to combine and allow those flavors to marry. Turn off the heat and gently fold in the arugula just until it wilts slightly, preserving its fresh, peppery bite. Divide the mixture between two bowls, top each one with a perfectly poached egg, and finish with a pinch of salt and pepper to brighten everything up.
How to Serve Rice Bowl with Sweet Potatoes, Green Curry, Arugula, and Poached Egg Recipe
Garnishes
To elevate the presentation and flavor, consider garnishing your bowls with a sprinkle of toasted sesame seeds or chopped fresh cilantro. A drizzle of extra virgin olive oil or a squeeze of fresh lime juice can add contrasting acidity that brightens the dish even further. These little touches make the rice bowl feel festive and inviting.
Side Dishes
This dish stands beautifully on its own, but if you want to round out your meal, pair it with a light cucumber salad or a small bowl of miso soup. Both options offer a refreshing counterpoint that complements the rich curry and egg without overpowering the flavors.
Creative Ways to Present
Serve this rice bowl in deep, earthy ceramic bowls that hold heat well and enhance the vibrant colors of the sweet potatoes and greens. For a more casual approach, you could also layer the ingredients in mason jars for a portable lunch option. Don’t forget to let the poached eggs shine on top, as their velvety yolks are the visual and textural highlight.
Make Ahead and Storage
Storing Leftovers
You can store any leftover rice bowl mixture, minus the poached eggs, in an airtight container in the refrigerator for up to 3 days. The arugula will soften over time but still adds nice flavor to reheated portions.
Freezing
Freezing isn’t ideal for this recipe because the texture of cooked sweet potatoes and arugula can change after thawing. However, you can freeze the curry sauce and cooked rice separately for up to 1 month and thaw before combining and reheating.
Reheating
To reheat, warm the rice and curry mixture gently on the stove or in the microwave until heated through. Add fresh arugula after warming to retain some of its peppery crunch. Poach fresh eggs when ready to serve for the best experience.
FAQs
Can I use other types of rice for this recipe?
Absolutely! While jasmine rice adds fragrance and fluffiness, brown rice is a great whole grain option that brings extra texture and nuttiness. Just adjust cooking times accordingly.
What can I substitute for Thai green curry paste?
If green curry paste is hard to find, you can try red curry paste for a slightly different flavor and a bit more heat, or even a mild yellow curry paste. Just be mindful that each paste has unique spice blends that will subtly change the dish’s flavor.
Is it okay to skip the arugula?
Yes, though arugula adds a fresh, peppery contrast that lightens the richness of the curry and sweet potatoes. Baby spinach or watercress can be good alternatives if you prefer milder greens.
Can I make this recipe vegan?
Definitely! Skip the poached eggs and perhaps add some tofu or chickpeas for extra protein. The rest of the recipe is naturally vegan-friendly thanks to the coconut milk and vegetables.
How do I know when the poached eggs are done?
The key is to cook the eggs until the whites are fully set but the yolks remain soft and runny. Usually, 3 to 4 minutes in gently boiling water does the trick. Using a whirlpool helps the whites wrap nicely around the yolks for a neat shape.
Final Thoughts
Making the Rice Bowl with Sweet Potatoes, Green Curry, Arugula, and Poached Egg Recipe is like giving yourself a cozy, flavorful hug at the end of the day. It’s simple, vibrant, and truly satisfying—perfect for sharing with loved ones or savoring as a weekend treat. I can’t wait for you to try it and enjoy every comforting, colorful bite!
Print
Rice Bowl with Sweet Potatoes, Green Curry, Arugula, and Poached Egg Recipe
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Diet: Halal
Description
A vibrant and nutritious rice bowl featuring roasted sweet potatoes, fragrant Thai green curry sauce, fresh arugula, and perfectly poached eggs, all combined for a wholesome and flavorful meal ready in just 30 minutes.
Ingredients
Grains
- ½ cup jasmine or brown rice
Vegetables
- 4 ounces sweet potato, cut into ½-inch chunks
- ½ small yellow onion, diced
- 1 cup arugula
Sauces & Pastes
- 1 tablespoon Thai green curry paste
- 7 ounces (half a can) coconut milk
Eggs & Oils
- 2 eggs
- 2 tablespoons olive oil, divided
Seasoning
- 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 in the oven for 20 minutes or until tender when pierced with a fork.
- Cook the Rice: Prepare the jasmine or brown rice according to the package instructions. Once cooked, set it aside to keep warm.
- Prepare the Curry Sauce: Heat the remaining 1 tablespoon of olive oil in a non-stick pan over medium-high heat. Sauté the diced onion for 3 to 4 minutes until translucent and fragrant.
- Add Curry Paste and Coconut Milk: Stir in the green curry paste and cook for 30 seconds to release its aroma, then pour in the coconut milk. Stir well to combine and let the sauce simmer gently for about 5 minutes until it thickens slightly. Reduce heat if the sauce starts boiling too vigorously.
- Poach the Eggs: Bring a large pot of water to a gentle boil. Create a gentle whirlpool by stirring the water with a spoon. Crack each egg into the center of the whirlpool one at a time and poach for 3 to 4 minutes until the whites are set but yolks remain runny. Remove eggs carefully with a slotted spoon and set aside.
- Combine and Heat Through: Add the cooked rice and roasted sweet potatoes into the curry sauce in the pan. Stir the mixture until everything is well combined and warmed through.
- Add Arugula: Turn off the heat and fold in the arugula leaves gently until just wilted but still vibrant and fresh.
- Serve: Divide the rice and vegetable curry mixture 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 fragrant and softer texture, or brown rice for a nuttier flavor and added fiber.
- Adjust the green curry paste amount according to your spice preference.
- Ensure gentle boiling water for poaching eggs to avoid toughening the whites.
- Roasting sweet potatoes can be done a day ahead to save time.
- This dish can be made vegan by replacing poached eggs with tofu or omitted altogether.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Thai
