Curried Veggie Bowl
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Unrated
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Prep Time
10 mins
-
Cook Time
1 hr
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Total Time
1 hr 10 mins
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Servings
4 servings
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Calories
667 kcal
Curried Veggie Bowl
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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!
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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 Information
Show Details
Serving
1serving
Calories
667kcal
(33%)
Carbohydrates
64g
(21%)
Protein
17g
(34%)
Fat
40g
(62%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
31g
Cholesterol
194mg
(65%)
Sodium
871mg
(36%)
Fiber
10g
(40%)
Sugar
8g
(16%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 667 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 667kcal | 33% |
| Carbohydrates | 64g | 21% |
| Protein | 17g | 34% |
| Fat | 40g | 62% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 31g | 182% |
| Cholesterol | 194mg | 65% |
| Sodium | 871mg | 36% |
| Fiber | 10g | 40% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
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