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Sweet Potato Green Curry Bowl

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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.

green curry sweet potato bowl

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.

green curry sweet potato bowl

Tips for Making this Sweet Potato Bowl

For this recipe, I used 365 Organic Coconut Milk, Thai Kitchen Green Curry Paste, and 365 Organic Jasmine Rice.

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!

Yield: 2 servings

Sweet Potato Bowl with Green Curry

Sweet Potato Bowl with Green Curry

This rice bowl with sweet potatoes, green curry, arugula, and a poached egg is a delicious brunch or lunch.

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes


  • 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


  1. Preheat the oven to 425 degrees F. 
  2. Bring a large pot of water to a boil, you will poach the eggs in this. 
  3. 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. 
  4. 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.
  5. Add the green curry paste to the onions and stir for 30 seconds to combine.
  6. 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.
  7. 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.
  8. Add the cooked rice and roasted sweet potato and stir. Turn off the heat and add the arugula.
  9. Divide the rice between two bowls and top with a poached egg. Salt and pepper to taste.

Nutrition Information:

Amount Per Serving: Calories: 386Total Fat: 22gCarbohydrates: 37gSugar: 5gProtein: 11g

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