Curried Veggie Bowl
Serves 410 mins prep60 mins cook
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!
0 servings
What you need
Instructions
-1 Preheat the oven to 425°F. Line a baking sheet with parchment paper. -1 Toss the diced sweet potatoes in the olive oil, salt, chili powder and curry powder. Spread them out on the prepared baking sheet. -1 Bake at 425°F for 25 minutes, then lower he heat to 375°F and bake for an additional 20. -1 Once the sweet potatoes are soft to the touch and crispy on the outside, remove from the oven, and let cool. -1 While the sweet potato hash cools, prepare cook the spinach and eggs. -1 In a large nonstick skillet, heat the butter and olive oil together. -1 When the mixture is warm, add the shallot. -1 Sauté the shallot until softened, then add the fresh spinach. Cook until just wilted, then remove from the pan. -1 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 -1 Layer in the cooked brown rice. -1 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. -1 Enjoy warm!View original recipe
