Apr 14, 2020

Spicy Green Herbed Crispy Rice Sweet Potato Bowl with Spicy Yogurt

Prep Time: 15 mins
Cook Time: 30 mins
A spicy green herb mixture is stirred into crispy rice and topped with roasted sweet potato wedges and a drizzle of sriracha yogurt.

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Spicy Green Herbed Crispy Rice Sweet Potato Bowl with Spicy Yogurt

A spicy green herb mixture is stirred into crispy rice and topped with roasted sweet potato wedges and a drizzle of sriracha yogurt. Green rice is a great way to give tired looking greens that are on their way out a second life.

In this recipe spinach is quickly cooked down to keep it’s vibrant green color before its pureed with cilantro, serrano and green onion. 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.Spicy Green Herbed Crispy Rice Sweet Potato Bowl with Spicy Yogurt-39.jpg

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.

Spicy Green Herbed Crispy Rice Sweet Potato Bowl with Spicy Yogurt-17.jpg

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Spicy Green Herbed Crispy Rice Sweet Potato Bowl with Spicy Yogurt-33.jpg

Spicy Green Herbed Crispy Rice Sweet Potato Bowl with Spicy Yogurt

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Prep Time 15 mins
Cook Time 30 mins
Serves 4

Ingredients:

For the spicy yogurt sauce:

  • ¼ cup Greek yogurt
  • 2 tablespoons sriracha

For the green herbed rice:

  • 1 cup 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
  • 3 tablespoons unsalted butter
  • Kosher salt, as needed

For serving:

  • 1 large sweet potato, peeled and cut into 2” chunks
  • Extra-virgin olive oil
  • Kosher salt, as needed
  • Freshly ground black pepper, as needed
  • 4 cups wild arugula
  • ½ cup crumbled feta
  • 1 medium watermelon radish, thinly sliced (optional)
  • 1 teaspoon dill sprigs, for garnish

Instructions:

For the spicy aioli:

  • 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.

For the green herbed rice:

  • 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. Puree until smooth and set aside.
  • Heat a large non-stick skillet over medium heat, add the vegetable oil and heat through. Add the butter and allow to melt, the add the rice and cook, stirring occasionally, until the rice is crispy all over and pale brown in some spots, about 10 minutes. Add 1/3 cup of the green puree and stir to combine.

For serving:

  • Heat the oven to 400ºF. 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.
  • 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. Serve immediately.

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