If you’re craving a dish that combines comforting warmth, vibrant flavors, and a delightful mix of textures, this Rice Bowl with Sweet Potatoes, Green Curry, Arugula, and Poached Egg Recipe is exactly what you need. It balances the earthiness of roasted sweet potatoes, the gentle spice of green curry, and the peppery bite of fresh arugula, crowned with a perfectly poached egg that ties every element together beautifully. Whether you’re new to cooking or looking for an inspired weeknight dinner, this bowl promises satisfaction in every spoonful.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity. The ingredients are straightforward but thoughtfully chosen, each bringing its own unique touch to taste, texture, and color that will make your Rice Bowl with Sweet Potatoes, Green Curry, Arugula, and Poached Egg Recipe truly shine.
- 1 cup jasmine rice: This fragrant rice is the perfect base, light and fluffy to soak up all the flavors.
- 2 cups water: Essential for cooking the rice to fluffy perfection.
- 1 tablespoon olive oil: Adds a touch of richness to the roasted sweet potatoes and helps them crisp up.
- 2 cups sweet potatoes, peeled and cubed: Roasted until tender and caramelized, these bring natural sweetness and a soft bite.
- 1/2 teaspoon salt: Enhances flavor throughout the dish without overpowering.
- 1/4 teaspoon black pepper: Adds a subtle warmth and depth.
- 1 cup canned green curry sauce (or homemade): Provides that luscious, spicy-sweet Thai-inspired sauce that ties everything together.
- 2 cups fresh arugula: Brings a peppery, fresh crunch that contrasts beautifully with the creamy curry and sweet potatoes.
- 4 large eggs: Poached to perfection for that rich, runny yolk that enriches every bite.
- 1 tablespoon white vinegar (for poaching): Helps the eggs hold their shape perfectly during poaching.
- Chopped cilantro and lime wedges (optional): Bright garnishes that add freshness and a hint of zest.
How to Make Rice Bowl with Sweet Potatoes, Green Curry, Arugula, and Poached Egg Recipe
Step 1: Cook the Jasmine Rice
Start by rinsing the jasmine rice under cold water until the water runs clear—this removes excess starch and ensures fluffy grains. Then, combine the rice and water in a saucepan. Bring to a boil, reduce the heat to low, cover, and simmer gently for about 15 minutes or until the water is fully absorbed and the rice is tender. Let it sit covered for 5 more minutes off the heat to steam perfectly.
Step 2: Roast the Sweet Potatoes
While the rice cooks, preheat your oven to 400°F. Toss the cubed sweet potatoes with olive oil, salt, and black pepper so every piece is lightly coated. Spread them evenly on a baking sheet and roast for 20 to 25 minutes. This roasting transforms the sweet potatoes into caramelized, tender cubes with a delightful crispy edge that adds a fantastic texture.
Step 3: Warm the Green Curry Sauce
Gently warm the green curry sauce in a small saucepan over low heat. You want it hot enough to bring out those rich herbal and spicy notes but not boiling. This step intensifies the flavor without losing the sauce’s creamy texture.
Step 4: Poach the Eggs
Fill a medium pot with a few inches of water and bring it to a gentle simmer. Add the white vinegar—it helps the egg whites set nicely. Crack each egg individually into a small bowl, then carefully slide it into the water. Poach for 3 to 4 minutes until the whites are set but the yolk remains silky and runny. Remove with a slotted spoon and set aside to drain on a paper towel. This perfectly poached egg is the crowning glory of the dish.
Step 5: Assemble the Bowl
Divide the fluffy jasmine rice evenly into four bowls. Top each serving with roasted sweet potato cubes, a generous handful of fresh arugula, and a drizzle of warm green curry sauce. Gently place a poached egg on top. If you like, sprinkle chopped cilantro and squeeze fresh lime juice before serving to add brightness and extra flavor layers.
How to Serve Rice Bowl with Sweet Potatoes, Green Curry, Arugula, and Poached Egg Recipe
Garnishes
Adding fresh cilantro and lime wedges as garnishes elevates this dish with bursts of refreshing herbaceous and tangy notes. The lime juice cuts through the richness of the green curry and egg, while cilantro adds a subtle citrusy aroma that complements the flavors perfectly.
Side Dishes
Keep your sides simple and vibrant to balance the complex flavors of the main bowl. Consider a crisp cucumber salad dressed with vinegar and a pinch of chili flakes or some steamed edamame for extra protein. Both will add a refreshing contrast without stealing the spotlight.
Creative Ways to Present
For a fun twist, try serving the bowl in hollowed-out sweet potato halves or create a parfait by layering the rice, roasted sweet potatoes, arugula, curry sauce, and poached egg in a clear glass. It’s an eye-catching way to impress guests or simply make mealtime feel a bit more special.
Make Ahead and Storage
Storing Leftovers
Store any leftover rice, roasted sweet potatoes, and green curry sauce separately in airtight containers in the refrigerator for up to 3 days. Keep the arugula and poached eggs separate as they are best enjoyed fresh.
Freezing
This Rice Bowl with Sweet Potatoes, Green Curry, Arugula, and Poached Egg Recipe can be partially frozen by storing the roasted sweet potatoes and curry sauce in freezer-safe containers for up to one month. Rice can also be frozen but may lose some texture. It’s best to poach eggs fresh to maintain their silky texture.
Reheating
Reheat the rice and roasted sweet potatoes gently in the microwave or on the stovetop with a splash of water to keep them moist. Warm the green curry sauce separately over low heat. Add fresh arugula and a freshly poached egg just before serving to enjoy the full delicious experience.
FAQs
Can I make this recipe vegan?
Absolutely! Simply omit the poached egg or replace it with tofu cubes for a similar protein boost. You can also add other vegetables or plant-based toppings to suit your taste.
Can I substitute the jasmine rice with something else?
Yes, brown rice, quinoa, or even cauliflower rice work well as alternatives. Just adjust cooking times accordingly to ensure they’re perfectly cooked.
Is the green curry sauce spicy?
The green curry sauce usually has a mild to moderate heat depending on the brand or recipe used. You can adjust the spiciness by choosing a milder curry or adding a bit of coconut milk to soften the flavors.
How do I know when the poached egg is done?
The egg is ready when the whites are set but still tender, and the yolk remains runny. Typically, this takes about 3 to 4 minutes, but you can adjust to your preferred yolk consistency.
Can I prepare parts of this dish ahead of time for meal prep?
Definitely. You can cook the rice, roast the sweet potatoes, and warm the curry sauce in advance. Store separately and assemble with fresh arugula and a freshly poached egg when you’re ready to eat.
Final Thoughts
This Rice Bowl with Sweet Potatoes, Green Curry, Arugula, and Poached Egg Recipe is truly one of those meals that feels like a warm hug on a plate. Its blend of flavors, colors, and textures makes it a standout dish whether you’re cooking for yourself or hosting friends. Give it a try—you’ll find it’s not just delicious but also deeply satisfying and nourishing in every bite.
Print
Rice Bowl with Sweet Potatoes, Green Curry, Arugula, and Poached Egg Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop, Roasting
- Cuisine: Thai-Inspired
- Diet: Vegetarian
Description
A vibrant and nutritious Thai-inspired rice bowl featuring fluffy jasmine rice, roasted sweet potatoes, fresh arugula, warming green curry sauce, and a perfectly poached egg, garnished with cilantro and lime for an extra burst of flavor.
Ingredients
Rice
- 1 cup jasmine rice
- 2 cups water
- 1 tablespoon olive oil
Roasted Sweet Potatoes
- 2 cups sweet potatoes, peeled and cubed
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Additional Ingredients
- 1 cup canned green curry sauce (or homemade)
- 2 cups fresh arugula
- 4 large eggs
- 1 tablespoon white vinegar (for poaching)
- Chopped cilantro for garnish (optional)
- Lime wedges for garnish (optional)
Instructions
- Cook the rice: Rinse the jasmine rice under cold water until the water runs clear to remove excess starch. In a medium saucepan, combine the rice and water, then bring to a boil over medium-high heat. Once boiling, reduce heat to low, cover the pot, and simmer for 15 minutes or until the rice is tender. Remove from heat and let it sit, covered, for an additional 5 minutes to steam.
- Roast the sweet potatoes: Preheat your oven to 400°F (200°C). Toss the cubed sweet potatoes with olive oil, salt, and black pepper until evenly coated. Spread them out on a baking sheet in a single layer. Roast in the oven for 20-25 minutes or until they are tender inside and golden on the edges, stirring halfway through for even cooking.
- Warm the green curry sauce: While the sweet potatoes roast, gently heat the green curry sauce in a small saucepan over low heat, stirring occasionally to prevent sticking. Keep warm until ready to serve.
- Poach the eggs: Fill a medium pot with a few inches of water and bring it to a gentle simmer. Add the white vinegar to the simmering water to help the eggs coagulate. Crack one egg into a small bowl, then carefully slide it into the water. Poach for 3-4 minutes, or until the whites are set but the yolk remains runny. Using a slotted spoon, remove the egg and set aside on a paper towel-lined plate. Repeat the process with the remaining eggs.
- Assemble the bowls: Divide the cooked jasmine rice evenly between four bowls. Top each with a portion of roasted sweet potatoes and a handful of fresh arugula. Ladle warm green curry sauce over the top, then gently place a poached egg on each bowl. Garnish with chopped cilantro and lime wedges if desired. Serve immediately for the best flavor and texture.
Notes
- For a vegan version, omit the poached egg or replace it with pan-seared tofu cubes.
- You can substitute jasmine rice with brown rice or quinoa for a different texture and nutritional profile.
- Add sliced avocado or pickled vegetables for extra layers of flavor and freshness.
