Curried Veggie Rice Bowls

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!

Overhead view of curried veggie rice bowls with forks on linens

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.

join our party!

get our latest recipes delivered to your inbox every week — plus all my entertaining tips and tricks!

    We respect your privacy. Unsubscribe at any time.

    Also? My last minute shopping is totally out of sheer laziness. Because sadly, I don’t really like going to the grocery store.

    Side by side view of 2 curried veggie rice bowls on linens

    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.

    Lame, right?

    Well, it’s the sad truth. And it also means we have made and eaten many, many, many meals using pantry staples.

    A fork piercing an egg yolk on top of curried veggie rice bowl

    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:

    A fork piercing an egg yolk on top of curried veggie rice bowl

    Curried Veggie Bowl

    Erin Parker, The Speckled Palate
    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!
    5 from 1 vote
    Servings 4 servings
    Calories 667 kcal
    Prep Time 10 minutes
    Cook Time 1 hour
    Total Time 1 hour 10 minutes


    Curried Sweet Potato Hash

    • 3 sweet potatoes diced in ½" cubes (about 8 cups)
    • ½ cup extra virgin olive oil
    • 1 teaspoon kosher salt
    • 1 ½ teaspoons chili powder
    • 1 teaspoon curry powder

    Veggie Bowl

    • 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

    As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.


    • 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!


    Serving: 1servingCalories: 667kcalCarbohydrates: 64gProtein: 17gFat: 40gSaturated Fat: 8gPolyunsaturated Fat: 31gCholesterol: 194mgSodium: 871mgFiber: 10gSugar: 8g
    Course Entrees
    Cuisine American
    Tried this recipe?Let us know how it was!

    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
    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

    Fork pulling out curried veggie rice from white bowl

    How do you feel about grocery shopping?

    What are your favorite pantry staples?

    What meals do you like to make with them?

    Fried egg on top of curried veggie rice bowls

    A woman with dark curly hair wearing a black tank top in front of a white wall

    About the Author:

    Erin Parker is a Southern gal living in Texas with her husband and two daughters. She started The Speckled Palate to share what she was cooking as a newlywed… and over the years, it’s evolved to capture her love for hosting. Specifically, the EASIEST, lowest key entertaining because everyone deserves to see their people and connect over good food. Learn more about her

    Similar Posts

    Before leaving a comment or rating, ask yourself:

    • Did you make the recipe as directed? If you didn’t or made an ingredient swap, please do not leave a rating. Recipe results are not guaranteed when changes have been made.
    • Is your comment helpful to others? Rude or hateful comments will not be approved. Please remember that this website is run by a real person.
    • Are you complaining about ads? I develop these recipes and provide them to you for free. Advertising allows me to continue to do so at not cost to you. It is also unavoidable on the internet and in everyday life. If you want recipes without ads, please purchase a cookbook or borrow one from your local library.


    1. Oh my goodness I could eat rice bowls with a fried egg on top any day of the week!! Thank you for sharing your gorgeous photos and recipe and shelf-stable favorites for the #SpringPantryPurge! xoxoxo

      1. You and me both, Phoebe! They’re so good and SO delicious, and they might be my new kind of kryptonite. (Basically, give me a runny egg over anything, and I’m a happy girl.) Thanks so much for inviting me to take part in this pantry purge! It’s been a blast!

    2. These look AMAZING! I don’t cook with curry very often – but you’re making me want to dig it out of the cabinet. Your photos are also stunning!

    3. This is my favourite sort of last minute dinner, though I usually just do sautéed mushrooms with the spinach and eggs if I have them (plus chuck on a bit of sliced avocado and hot sauce!). The curried veggies sound delicious. As for pantry staples, I always have quinoa (more often than rice, actually!), nuts and seeds, hot sauce, various spices, canned black beans. Puts me in a pretty good position to create tasty food in a pinch (my default is a bowl like yours or something mexican-ish)

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating