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
Scale
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.
