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Curried Veggie Rice Bowls are a perfect dish to make when cleaning out the pantry and the refrigerator! These bowls are filled with brown rice, curried sweet potatoes, sautéed spinach with shallots and topped with a fried egg for the finishing touch, and make a delicious vegetarian lunch or dinner that’s so simple and healthy!
I’m a notorious last minute grocery shopper.
Maybe it’s a leftover from the summer I spent abroad. I followed the same routine daily: I stuffed my face with breakfast cake on the way down the hill to my 8 a.m. painting class, then after class, I grabbed a cappuccino with classmates at the bar (which is NOT the same thing as a bar in the U.S.), then headed to the market for fresh fruit and a sandwich or the occasional slice of pizza, then I headed back up the hill for my afternoon classes.
It was a glorious summer, and I look back on it fondly.
The thing is… my daily schedule here in the U.S. is a little different, and it’s not nearly as simple as walking down the hill to pick up food for the day.
Also? My last minute shopping is totally out of sheer laziness. Because sadly, I don’t really like going to the grocery store.
Sure, I gather lots of inspiration at the grocery store. Sure, I love picking out fresh produce for my family to enjoy. And sure, I do enjoy walking around and grabbing a fresh-made sandwich or sushi while there.
I just… don’t like to go because it take a lot of time.
Well, it’s the sad truth. And it also means we have made and eaten many, many, many meals using pantry staples.
My friend Phoebe invited several bloggers to join her in a #SpringPantryPurge. In her words: “Your mission is to post a recipe that includes one or more pantry staples. The more, the better. Think grains, legumes, random flours, spices, nuts, seeds, dried fruit… the list goes on (and on).”
Today’s recipe features four staples we keep on hand in our pantry at all times. Two are nonperishable while the other two are perishable: brown rice, extra virgin olive oil, sweet potatoes and shallots.
Throw in a few more fresh ingredients that needed cooking (I’m lookin’ at you, fresh spinach and eggs!), and we made these delightful Curried Veggie Rice Bowls.
Here’s how we whipped ’em up:
Curried Veggie Bowl
Curried Sweet Potato Hash
- 3 sweet potatoes , diced in 1/2" cubes (about 8 cups)
- 1/2 cup extra virgin olive oil
- 1 teaspoon kosher salt
- 1 1/2 teaspoons chili powder
- 1 teaspoon curry powder
- 3 cups cooked brown rice
- 1 tablespoon unsalted butter
- 1 tablespoon extra virgin olive oil
- 1 shallot , minced
- 2 bunches fresh spinach
- Salt and pepper , to taste
- 4 eggs , for frying
- Preheat the oven to 425°F. Line a baking sheet with parchment paper.
- Toss the diced sweet potatoes in the olive oil, salt, chili powder and curry powder. Spread them out on the prepared baking sheet.
- Bake at 425°F for 25 minutes, then lower he heat to 375°F and bake for an additional 20.
- Once the sweet potatoes are soft to the touch and crispy on the outside, remove from the oven, and let cool.
- While the sweet potato hash cools, prepare cook the spinach and eggs.
- In a large nonstick skillet, heat the butter and olive oil together.
- When the mixture is warm, add the shallot.
- Sauté the shallot until softened, then add the fresh spinach. Cook until just wilted, then remove from the pan.
- Using the same nonstick pan, fry the eggs, seasoning lightly with both salt and pepper, and cooking to the consistency you like best.
Prepare the veggie bowls
- Layer in the cooked brown rice.
- On top the brown rice, add some of the sweet potatoes (you'll have extra because this recipe makes a TON) and sautéed spinach, then top with the fried egg.
- Enjoy warm!
Be sure to check out the other bloggers cleaning out their pantries and their delicious recipes, too!
Gluten-Free Maple Pecan Banana Bread from Feed Me Phoebe
Warm Lentil Salad with Butter-Crumbed Eggs from Loves Food, Loves to Eat
Garlic Noodles from Crepes of Wrath
Wine Wednesday + a Kale and Tomato Galette from Appeasing a Food Geek
Honey Chipotle Roasted Chickpeas from Feast + West
Basil Polenta with Feta and Pine Nuts from The Naptime Chef
Banana Bread with Chocolate and Crystallized Ginger from The Mom 100
Kale Kimchi from Arthur Street Kitchen
Drunken Beans from Pamela Salzman
Kale Salad with Toasted Nuts, Seeds and Buckwheat from Snixy Kitchen
Roasted Fig and Potato Salad with Asparagus and Goat Cheese from the pig & quill
Chicken and Wheat Berry Salad with Shaved Brussels Sprouts and Arugula from Domesticate ME!
Lentil Rice Bowl with Shaved Cauliflower Salad from Clean Food Dirty City