Description
A vibrant and comforting rice bowl featuring roasted sweet potatoes, creamy green curry, peppery arugula, and a silky poached egg. Each spoonful offers a perfect balance of sweet, spicy, and savory flavors with a satisfying mix of textures.
Ingredients
- Jasmine Rice: 1 cup uncooked
- Sweet Potatoes: 2 medium (about 400 g), peeled and cubed
- Green Curry Paste: 2 tablespoons
- Coconut Milk: 1 cup
- Arugula: 2 cups
- Eggs: 2 large
- Olive Oil: 2 tablespoons
- Garlic: 2 cloves, minced
- Lime Juice: 1 tablespoon
- Salt and Pepper: To taste
Instructions
- Preheat Your Equipment: Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Combine Ingredients: Toss sweet potatoes with olive oil, salt, and pepper. Roast for 25–30 minutes until tender and golden.
- Prepare Your Cooking Vessel: In a saucepan, heat a drizzle of oil. Sauté garlic for 30 seconds, then add green curry paste. Pour in coconut milk and simmer for 5–7 minutes.
- Assemble the Dish: Cook rice according to package directions. Place rice at the bottom of bowls.
- Cook to Perfection: Poach eggs in simmering water with a splash of vinegar for 3–4 minutes until whites are set.
- Finishing Touches: Add roasted sweet potatoes and arugula over rice, then pour curry sauce on top.
- Serve and Enjoy: Top with poached egg and drizzle lime juice before serving.
Notes
- Use full-fat coconut milk for the creamiest texture.
- Add extra curry paste for more heat or balance with lime juice for brightness.
- Top with toasted sesame seeds or crushed peanuts for added crunch.
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 6g
- Sodium: 480mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 6g
- Protein: 14g
- Cholesterol: 180mg