Spicy Green Herbed Crispy Rice Sweet Potato Bowl

Name: Spicy Green Herbed Crispy Rice Sweet Potato Bowl with Spicy Yogurt
Prep time: 15 min
Cook time: 30 min
Ingredients: ¼ cup Greek yogurt; 2 tablespoons sriracha; 1 large sweet potato (peeled and cut into 2” wedges); 1 tablespoon extra-virgin olive oil; Kosher salt (as needed); Freshly ground black pepper, (as needed); 1 cup baby spinach; ½ packed cup cilantro; 1 medium serrano pepper, (halved and seeds removed); 2 green onions, (stems removed); ¼ cup vegetable oil; 4 cups day old long-grain white rice; 4 cups wild arugula; ½ cup crumbled feta; 1 medium watermelon radish, (thinly sliced (optional)); 1 teaspoon dill sprigs, (for garnish (optional))

This spicy green herbed crispy rice sweet potato bowl is a flavorful, nutrient-packed vegetarian meal. Crispy rice is tossed with a vibrant green herb sauce made from spinach, cilantro, serrano peppers, and green onion, then topped with roasted sweet potato wedges and a drizzle of creamy sriracha yogurt. It’s a perfect way to use up extra greens while creating a hearty, colorful rice bowl that’s both healthy and satisfying. If you’re into dishes like this, you’ll definitely want to check out this roasted broccoli grain bowl with arugula and this spicy shrimp bowl with crispy rice and kale.

Key Ingredients in This Recipe

Sweet potato – Sweet potatoes are a nutritious root vegetable with bright orangey flesh. Sweet potatoes have a naturally sweet flavor. As they are roast the sugars slightly caramelize for a delicious side. Over half the US sweet potato crops are grown in North Carolina. I cut the sweet potatoes into larger spears in this recipe though they can also be cut into cubes.
Spinach – Cooked spinach is blended with cilantro and serrano pepper to create a green sauce that is added to the fried crispy rice to season it while adding some greens. While I cook fresh spinach, frozen spinach can be thawed and used as well.
Cilantro – Cilantro is a divisive herb; I’m on the side that loves it. Cilantro is the leafy part of the coriander plant with a tangy, citrusy flavor. It adds an herby flavor to the green rice.
Greek yogurt – How does Greek yogurt differ from regular yogurt? It’s strained to remove any excess whey – resulting in a richer, creamier consistency yogurt. Full-fat (5% fat) Greek yogurt is combined with sriracha to create a tangy spicy yogurt sauce to complement the green crispy rice and sweet potato.

A full ingredient list with exact amounts can be found in the recipe card below.

Why Use Day Old Rice?

This recipe calls for day old white rice, and while it may seem like additional prep work to think about making rice in advance, it is a good way to utilize leftover rice.

Day old rice is best for this dish because it is dried out – if you try to crisp up fresh rice it will just steam rather than fry. If short on time, make the rice then spread it out in a single layer on a baking sheet and freeze it for about 30 minutes. This will quickly dry it out.

Swaps and substitutions

If you aren’t a fan of spice opt to omit the serrano pepper.
The spinach in the recipe can easily be swapped with kale or chard.
Substitute the Greek yogurt with mayonnaise or sour cream if needed.
To make this recipe vegan, substitute the yogurt with a vegan option and omit the feta cheese.

How to Make Spicy Green Herbed Crispy Rice Bowl (Step-by-step)

sriracha yogurt sauce with whisk. — **Step 1: Make the sriracha yogurt sauce.**
In a small bowl whisk together the Greek yogurt, sriracha and 2 tablespoons of water until completely combined. Cover and refrigerate until ready to serve.

roasted sweet potato wedges on baking sheet. — **Step 2: Roast sweet potatoes.**
Heat the oven to 400ºF (200ºC). Arrange the sweet potatoes on a medium baking sheet, drizzle with olive oil and season with salt and pepper. Roast until tender, about 25 minutes.

blender with spinach, green onion cilantro and serrano green sauce. — **Step 3: Cook spinach and add to blender.**
Bring a large pot of water to a boil over medium-high heat. Add the spinach and cook until wilted but the leaves are bright green, about 1 minute. Remove with tongs to a blender or food processor fitted with the blade attachment with the cilantro, serrano, green onion and ¼ cup water.

spicy green sauce in blender. — **Step 4: Blend green sauce.**
Puree until smooth (adding more water 1 tablespoon at a time if needed) and set aside.

crispy rice in pan. — **Step 5: Make crispy rice.**
Heat a large non-stick skillet over medium heat, add the vegetable oil and heat through. Add the rice and cook, stirring occasionally, until the rice is crispy all over and pale brown in some spots, about 10 minutes.

green sauce added to crispy rice in pan. — **Step 6: Add green sauce.**
Add ⅓ cup of the green puree and stir to combine, removing from heat.

spicy green herbed crispy rice sweet potato bowl with spicy yogurt. — **Step 7: Assemble and serve.**
Divide the arugula into serving bowls and top with rice, sweet potatoes, feta and radish (if using). Drizzle with the spicy yogurt sauce and garnish with dill (if using). Serve immediately.

How to Prep this Recipe in Advance

The sweet potatoes can be roasted up to 3 days in advance and stored refrigerated in an airtight container. You can give them a quick broil to reheat and re-crisp them. The green sauce can also be made up to 3 days in advance and stored refrigerated then added to the rice just before serving.

FAQ – Frequently Asked Questions

Why use day-old rice instead of freshly cooked rice?

Day-old rice is essential because it’s drier and fries up beautifully, forming a crispy texture. If you only have freshly cooked rice, you can spread it on a baking sheet and freeze it for about 30 minutes to dry it out.

What ingredients go into the green herbed rice sauce?

The vibrant green mixture is made by cooking spinach quickly to retain its color, then blending it with cilantro, serrano pepper, green onion, and a bit of water until smooth. This sauce is stirred into the crispy rice to infuse it with herby spice.

Can I customize or substitute ingredients in this crispy rice bowl?

Yes! Here are some ideas:
Spinach: Replace with kale or chard if needed.
Yogurt sauce: Swap Greek yogurt for sour cream, mayo or vegan alternatives.
Serving adjustments: Omit the serrano pepper if you want less spice. For a vegan version, skip feta and use dairy-free yogurt.

Other Recipes to Try

If you enjoy this sweet potato bowl recipe, I recommend checking out some of these:

Tried it? Loved it? Tweaked it? Leave a review below and tell me how it went – I’m all ears (and always hungry).