This healthy sweet potato bowl with rice, green curry, arugula, and a poached egg is a delicious brunch or lunch.
This is one of my favorite lunches because it’s truly flavorful, comforting, and rich.
Healthy Green Curry Bowl
This green curry sweet potato bowl is like a hug. You could certainly use any root vegetable in this recipe, but I like sweet potatoes because they’re surprisingly healthy (I know you’re thinking they might be starch bombs!).
In fact, sweet potatoes are a great source of vitamin A and C, they’re an anti-inflammatory food, and they don’t spike blood sugar because they’re a slow-moving starch (source). They are also super versatile - like how I used them in this avocado sweet potato toast recipe.
This recipe does have a good amount of fat in it (hello, coconut milk) and carbs (hello, rice!), but it’s perfect for a chilly day when you need a comforting bowl of food that’s still health-conscious.
Tips for Making this Sweet Potato Bowl
If you don’t have a sweet potato, you can substitute another root vegetable. I also think this recipe would be good with brussels sprouts. Let me know if you make a substitution and how it went!
- ½ cup jasmine or brown rice
- 2 tablespoons olive oil, divided
- 4 ounces sweet potato, cut into ½ inch chunks
- ½ small yellow onion, diced
- 1 tablespoon Thai green curry paste
- 7 ounces (half a can) coconut milk
- 1 cup arugula
- 2 eggs
- salt and pepper to taste
- Preheat the oven to 425 degrees F.
- Bring a large pot of water to a boil, you will poach the eggs in this.
- Toss the sweet potato chunks with 1 tablespoon of olive oil. Roast in the oven for 20 minutes or until the sweet potato is fork tender.
- Meanwhile, cook the rice according to the package directions.
Heat a non-stick pan over medium-high heat. Sauté the onions with the remaining oil for 3 to 4 minutes, or until translucent.
- Add the green curry paste to the onions and stir for 30 seconds to combine.
- Add the coconut milk and stir till fully combined. Let simmer for 5 minutes or until the sauce begins to thicken. Reduce heat if the sauce starts to boil instead of simmer.
- Meanwhile, stir the boiling water to create a gentle whirlpool. Crack the egg into the center and cook for 3 to 4 minutes to poach the egg. Remove gently with a slotted spoon. Poach one egg at a time.
- Add the cooked rice and roasted sweet potato and stir. Turn off the heat and add the arugula.
- Divide the rice between two bowls and top with a poached egg. Salt and pepper to taste.
Amount Per Serving: Calories: 386Total Fat: 22gCarbohydrates: 37gSugar: 5gProtein: 11g