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
Scale
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
