Crispy Rice Nourish Bowl

(Yields 3 servings; 659 kcal, 30.4gm fat, 65.8gm carb, and 29gm protein per serving)


  • 2 small sweet potatoes
  • 4 Tbsp extra virgin olive oil
  • 2 Tbsp honey
  • 4 Tbsp salted butter
  • Crushed red pepper flakes to taste
  • Kosher salt
  • Zest of 1 lime
  • 3 cups cooked brown rice
  • 2 Tbsp plain greek yogurt
  • 2 large eggs
  • 1 large cucumber 

  • Herby Green Tahini Sauce:
  • ½ Cup Tahini
  • 1 Cup fresh cilantro
  • 2 Tbsp chopped chives (fresh)
  • 2 Tbsp apple cider vinegar
  • Juice of 1 lemon 


  1. Preheat oven to 425 degrees F.
  2. On a rimmed baking sheet, combine sweet potatoes, 2 Tbsp olive oil and a pinch of salt. Arrange potatoes cut side down. Transfer to the oven and roast for 25 mins (until tender).
  3. Flip potatoes over, drizzle with honey and 2 Tbsp of melted butter. Return to the oven for an additional 10-15 minutes to caramelize the potatoes. 
  4. Once done, let the potatoes cool and zest lime over each potato.
  5. Cook brown rice according to package directions. Combine 1 cup of cooked rice with plain greek yogurt and set aside.
  6. Melt remaining butter with 2 Tbsp olive oil in a 10-inch skillet over medium heat. Once butter is melted, add yogurt-rice mixture and flatten out. Add additional rice into the pan and flatten out. Cook until the golden-brown crust begins to form on the sides of the pan, about 15 minutes. Once crispy, flip rice browned-side-up on to serving plates.
  7. Prepare eggs either soft boiled or fried. To soft boil, cook the whole egg in boiling water for 6 minutes then transfer to an ice water bath. 
  8. Slice cucumber into bite-sized pieces. Set aside.
  9. Make the sauce by combining all ingredients and ¼ cup warm water into a blender and blend on high until smooth. If needed add more water to make a drizzling consistency.
  10. To serve, separate rice between 2 bowls, add sweet potatoes, eggs, cucumbers, and drizzle sauce over all components. Garnish with red pepper flakes if desired.
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