Curried Veggie Bowl

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

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!

Prep Time 10

Cook Time 1

Total Time 1 10

Servings servings

Calories 667kcal

Ingredients

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

Instructions

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!

Nutrition