Imagine the ultimate comfort in a bowl: warm jasmine rice piled high with golden roasted sweet potatoes, vibrant arugula, a generous pour of luscious green curry, and the star of the show — a perfectly runny poached egg. This rice bowl with sweet potatoes, green curry, arugula, and Poached Egg is the kind of recipe you’ll find yourself craving for everything from quick weeknight dinners to relaxed Sunday brunches. Every bite brings an explosion of color, flavor, and nourishing satisfaction, making this Thai-inspired dish as memorable as it is easy to make.
Ingredients You’ll Need
The beauty of this rice bowl with sweet potatoes, green curry, arugula, and Poached Egg is how a handful of essential ingredients come together to create bold flavors and satisfying textures. Each component plays a key part in the magic, whether it’s adding creaminess, a peppery bite, or that perfect golden yolk.
- Jasmine Rice: Choose this delicately fragrant rice for fluffiness and subtle flavor in every spoonful.
- Water: The crucial element for perfectly cooked, tender rice.
- Olive Oil: Tosses your sweet potatoes in golden richness and helps them roast up nicely.
- Sweet Potatoes: Roast them until creamy-inside and caramelized-outside for sweetness and heartiness.
- Salt: Brightens and balances every ingredient, especially the potatoes.
- Black Pepper: Adds a gentle warmth and spice to complement the earthy potatoes.
- Canned Green Curry Sauce (or homemade): The shortcut to deep, aromatic Thai flavors — feel free to make your own if you’re feeling adventurous!
- Fresh Arugula: Toss in these peppery greens for fresh color and a crisp bite.
- Large Eggs: The crowning glory! Their rich, runny yolk brings lusciousness to every bite.
- White Vinegar: The secret to helping your poached eggs hold together beautifully.
- Chopped Cilantro (optional): Adds a burst of herbal freshness for extra flavor (and prettiness).
- Lime Wedges (optional): Squeeze over for a zippy finish that makes all the flavors pop!
How to Make and Poached Egg
Step 1: Prepare the Jasmine Rice
Start by giving your jasmine rice a quick rinse under cold water until the water is clear. This little step removes excess starch and helps every grain turn out light and fluffy. Combine the rice and water in a medium saucepan, bring to a boil, then cover and simmer for about 15 minutes — just enough time for the grains to soak up that fragrant magic. Take it off the heat and let it rest, covered, for five minutes so it stays tender.
Step 2: Roast the Sweet Potatoes
While your rice cooks, get your oven hot at 400°F. Toss sweet potato cubes with olive oil, salt, and black pepper, then spread them in a single layer on a baking sheet. Roast for 20–25 minutes, flipping halfway through so every cube turns golden, soft on the inside, and just crisp enough on the edges. The result: irresistible caramelized bites of sweetness in your rice bowl with sweet potatoes, green curry, arugula, and Poached Egg.
Step 3: Warm the Green Curry Sauce
Pour your green curry sauce into a small saucepan set over low heat and let it gently warm through. If you’ve opted to make your own, let those amazing Thai aromatics fill the kitchen! Either way, this richly flavored sauce ties every part of the bowl together beautifully.
Step 4: Poach the Eggs
Fill a medium saucepan with a few inches of water and bring it to a gentle simmer; add the white vinegar. Crack one egg into a small bowl (this makes it easier to gently slide into the water). Lower it in carefully, and let it poach for 3–4 minutes, until the whites are set but the yolk is still gloriously runny. Repeat for as many eggs as you’re serving. The poached egg is what gives this dish its signature silky, saucy finish — don’t skip this step!
Step 5: Assemble the Bowl
Divide the cooked rice between four bowls, then layer with roasted sweet potatoes and a big handful of peppery arugula. Drizzle with that lovely, heated green curry sauce, and finally, crown each bowl with a dreamy poached egg. If you want to really make the flavors sing, sprinkle with chopped cilantro and a squeeze of lime. Congratulations, you’ve just made a sensational rice bowl with sweet potatoes, green curry, arugula, and Poached Egg!
How to Serve and Poached Egg
Garnishes
A final festive touch can take your rice bowl with sweet potatoes, green curry, arugula, and Poached Egg from delicious to irresistible. Don’t be shy with fresh cilantro for a pop of green and a bright herbal kick, and offer lime wedges on the side. The zingy citrus will cut through the creamy egg yolk and curry, adding real vibrancy to every mouthful.
Side Dishes
This bowl makes a pretty hearty meal on its own, but you can round things out with a crisp, Asian-inspired slaw, tangy pickled vegetables, or even a warming miso soup. A refreshing fruit salad is a perfect complement if you’re serving the and Poached Egg bowl at a sunny brunch.
Creative Ways to Present
When you want to really show off this gorgeous and Poached Egg creation, try building it in wide, shallow bowls or deep plates to show off all the colors. Arrange toppings in sections for a “rainbow effect,” and top each bowl at the table with the poached egg for dramatic flair. Add a sprinkle of sesame seeds or sliced avocado for even more color and texture appeal.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover rice bowl with sweet potatoes, green curry, arugula, and Poached Egg components, keep each part in its own airtight container in the fridge. The rice, sweet potatoes, and curry will hold up best for up to 3 days. Wait to poach eggs until right before serving for that just-made magic.
Freezing
Rice and roasted sweet potatoes freeze well — cool completely, portion, and stash in airtight bags or containers for up to one month. Curry sauce can be frozen separately. Avoid freezing arugula and poached eggs, since their textures won’t survive a deep chill, but everything else will be ready at your fingertips.
Reheating
Gently reheat rice and sweet potatoes in the microwave or a covered skillet with a splash of water to prevent drying out. Warm curry sauce separately on the stove or in the microwave. Assemble fresh greens and poach eggs right before serving for the full rice bowl with sweet potatoes, green curry, arugula, and Poached Egg experience.
FAQs
Can I use brown rice instead of jasmine rice?
Absolutely! Brown rice adds a nutty flavor and extra fiber. Just adjust cooking time and water ratio as needed — brown rice usually takes about 40–45 minutes to cook. It makes the rice bowl with sweet potatoes, green curry, arugula, and Poached Egg even more wholesome.
Is there a vegan version of this bowl?
Yes! Skip the poached egg and use pan-seared tofu, tempeh, or chickpeas as a plant-based protein. Make sure your green curry sauce is vegan, too. The bowl will be just as flavorful and satisfying, even without the traditional and Poached Egg topping.
What’s the secret to a perfect poached egg?
A gentle simmer, a small splash of vinegar, and careful timing are your friends. Crack the egg into a bowl first before sliding it into barely simmering water, and keep an eye on it — after 3 to 4 minutes, you’ll get that gorgeous runny yolk essential to rice bowl with sweet potatoes, green curry, arugula, and Poached Egg.
Can I make my own green curry sauce?
Definitely! Homemade green curry sauce brings even more aroma and spice to the dish. Look for Thai green curry paste at your grocery store, and simmer it with coconut milk, fresh herbs, and a squeeze of lime. It elevates every bite, especially with the creamy addition of and Poached Egg.
What other vegetables work well in this recipe?
Feel free to get creative! Roasted cauliflower, steamed broccoli, sautéed mushrooms, or snap peas blend seamlessly into the bowl, adding color, crunch, or umami. It’s a wonderful way to customize your rice bowl with sweet potatoes, green curry, arugula, and Poached Egg with whatever’s in season.
Final Thoughts
I hope you’re as excited as I am to try this rice bowl with sweet potatoes, green curry, arugula, and Poached Egg in your own kitchen. It’s a vibrant, nourishing recipe that brings people together, whether you serve it for a cozy dinner or your next weekend brunch. Dive in, experiment, and don’t forget to share your beautiful bowls!
Print
and Poached Egg Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A flavorful and nutritious Rice Bowl recipe featuring sweet potatoes, green curry, arugula, and a perfectly poached egg. This Thai-inspired dish is a satisfying and healthy meal option.
Ingredients
Jasmine Rice:
- 1 cup jasmine rice
- 2 cups water
Sweet Potatoes:
- 2 cups sweet potatoes, peeled and cubed
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Other Ingredients:
- 1 cup canned green curry sauce (or homemade)
- 2 cups fresh arugula
- 4 large eggs
- 1 tablespoon white vinegar (for poaching)
- Chopped cilantro and lime wedges for garnish (optional)
Instructions
- Rinse the jasmine rice: Under cold water until the water runs clear.
- Cook the rice: In a saucepan, combine rice and water. Simmer for 15 minutes until tender. Let sit covered for 5 minutes.
- Prepare sweet potatoes: Toss with olive oil, salt, and pepper. Roast at 400°F for 20–25 minutes.
- Warm the curry sauce: In a saucepan over low heat.
- Poach the eggs: In simmering water with vinegar for 3–4 minutes.
- Assemble: Divide rice into bowls. Top with sweet potatoes, arugula, curry sauce, and poached egg. Garnish with cilantro and lime wedges.
Notes
- For a vegan option, omit the egg or replace with tofu.
- You can swap jasmine rice for brown rice or quinoa.
- Add sliced avocado or pickled veggies for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop, Roasting
- Cuisine: Thai-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 5g
- Sodium: 430mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 4g
- Protein: 11g
- Cholesterol: 190mg
