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.

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!).
This recipe is perfect for a chilly day when you need a comforting, hearty bowl of food.

Tips for Making this Sweet Potato Bowl
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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!
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.
Ingredients
- 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
Instructions
- 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.
Nutrition Information:
Amount Per Serving: Calories: 386Total Fat: 22gCarbohydrates: 37gSugar: 5gProtein: 11g
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