A quickly cooked crispy rice served up bowl style with sweet and spicy caramelized honey roasted sweet potatoes, fried eggs, and herby green tahini sauce.
Ingredients
Instructions
Ingredients
Ingredients
Instructions
Preparing In The Kitchen
Boil the rice according to package instructions and preheat the oven to 210 ºC.
Wash, dry and halve the sweet potatoes. In a small saucepan melt the butter. Combine the sweet potatoes, 2 tablespoons olive oil, and a pinch of salt. Arrange the potatoes cut side down on a rimmed baking sheet. Roast for ca. 25 minutes, until for tender. Flip the potatoes over, drizzle on the honey and 2 tablespoons melted butter. Season with salt and pepper. Return to the oven and roast until the potatoes are caramelized, about 10-15 additional minutes. Spoon the butter over the potatoes and the lime zest over each potato.
In a medium bowl, combine 1/3 of the boiled rice with the Greek yoghurt.
Heat up a skillet over medium high heat with the remaining 2 tablespoons butter and 2 tablespoons oil. When the butter melts, add the yogurt coated rice and level it out with the back of your spoon. Pile the remaining rice into the pan. Cook the rice over medium heat, until you start to see a golden crust begin to form at the sides of the pan, about 15 minutes. Run a spatula along the edges of the pan to release the rice. Carefully flip the rice onto a plate.
For the green sauce, wash the basil shake dry and pluck the leaves from the stems. Combine all ingredients and 4 tbsp of water in a blender and blend until completely smooth. If needed, add water to thin the sauce to a drizzling consistency.
Beat the eggs in a hot pan with oil and let them set. Wash the cucumber and slice in thin slices.
Divide the rice between bowls. Add the sweet potatoes, eggs, cucumbers, and additional herbs, if desired. Drizzle each bowl with herby green sauce.
Preparing In The Kitchen
Boil the rice according to package instructions and preheat the oven to 210 ºC.
Wash, dry and halve the sweet potatoes. In a small saucepan melt the butter. Combine the sweet potatoes, 2 tablespoons olive oil, and a pinch of salt. Arrange the potatoes cut side down on a rimmed baking sheet. Roast for ca. 25 minutes, until for tender. Flip the potatoes over, drizzle on the honey and 2 tablespoons melted butter. Season with salt and pepper. Return to the oven and roast until the potatoes are caramelized, about 10-15 additional minutes. Spoon the butter over the potatoes and the lime zest over each potato.
In a medium bowl, combine 1/3 of the boiled rice with the Greek yoghurt.
Heat up a skillet over medium high heat with the remaining 2 tablespoons butter and 2 tablespoons oil. When the butter melts, add the yogurt coated rice and level it out with the back of your spoon. Pile the remaining rice into the pan. Cook the rice over medium heat, until you start to see a golden crust begin to form at the sides of the pan, about 15 minutes. Run a spatula along the edges of the pan to release the rice. Carefully flip the rice onto a plate.
For the green sauce, wash the basil shake dry and pluck the leaves from the stems. Combine all ingredients and 4 tbsp of water in a blender and blend until completely smooth. If needed, add water to thin the sauce to a drizzling consistency.
Beat the eggs in a hot pan with oil and let them set. Wash the cucumber and slice in thin slices.
Divide the rice between bowls. Add the sweet potatoes, eggs, cucumbers, and additional herbs, if desired. Drizzle each bowl with herby green sauce.
