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Crispy Rice Bowl with Browned Butter Sweet Potatoes and Herby Green Tahini Recipe

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4.1 from 10 reviews

This Crispy Rice Bowl features perfectly roasted sweet potatoes caramelized in browned butter and honey, served over a bed of golden, crispy skillet rice. Topped with a vibrant and creamy herby green tahini sauce, optional eggs, and fresh cucumber slices, this hearty and flavorful dish combines comforting textures and bright, zesty notes for a satisfying vegetarian meal.

Ingredients

Sweet Potatoes

  • 2 small sweet potatoes, sliced in half lengthwise
  • 2 tablespoons extra virgin olive oil (for roasting)
  • 2 tablespoons honey
  • 2 tablespoons salted butter (melted for roasting)
  • Crushed red pepper flakes, to taste
  • Kosher salt, to taste
  • Zest of 1 lime

Rice

  • 3 cups cooked white or brown rice
  • 4 tablespoons salted butter (divided)
  • 2 tablespoons extra virgin olive oil (divided)
  • 2 tablespoons plain yogurt

Herby Green Tahini Sauce

  • 1/2 cup tahini
  • 1 cup fresh basil or cilantro
  • 2 tablespoons chopped fresh chives (or 2 teaspoons dried chives)
  • 1 jalapeño, halved and seeded (optional)
  • 2 tablespoons apple cider vinegar
  • Juice of 1 lemon (about 3 tablespoons)
  • 1/4 cup water (plus more to thin sauce if needed)

Optional Toppings

  • Fried or soft boiled eggs
  • Sliced cucumbers
  • Toasted sesame seeds

Instructions

  1. Roast the sweet potatoes: Preheat your oven to 425°F. On a rimmed baking sheet, toss the sweet potato halves with 2 tablespoons of olive oil and a pinch of kosher salt. Arrange them cut side down and roast for 25 minutes until tender. Flip the potatoes, drizzle with honey and 2 tablespoons melted butter, then season with crushed red pepper flakes. Roast for an additional 10-15 minutes until caramelized. Spoon remaining butter over the potatoes and zest lime over each one.
  2. Prepare the rice mixture: In a bowl, combine 1 cup of cooked rice with 2 tablespoons plain yogurt and mix well. Set aside.
  3. Crisp the rice: In a 10-inch skillet over medium heat, melt the remaining 2 tablespoons butter with 2 tablespoons olive oil. Once melted, spread the yogurt-coated rice evenly in the skillet, leveling the surface with a spoon. Pile the remaining rice on top. Cook without stirring for about 15 minutes, until a golden crust forms on the bottom and sides. Use a spatula to loosen the rice edges, then carefully flip the rice onto a plate to reveal the crispy crust.
  4. Make the herby green tahini sauce: In a blender, combine tahini, fresh herbs (basil or cilantro), chopped chives, jalapeño (if using), apple cider vinegar, lemon juice, and 1/4 cup water. Blend until completely smooth, adding additional water if needed to achieve a drizzling consistency.
  5. Assemble the bowls: Divide the crispy rice among four bowls. Top with roasted sweet potatoes, optional fried or soft boiled eggs, sliced cucumbers, and additional herbs if desired. Drizzle generously with the herby green tahini sauce and sprinkle with toasted sesame seeds. Serve immediately and enjoy!

Notes

  • For extra heat, keep the jalapeño seeds in the sauce or add more crushed red pepper flakes to the potatoes.
  • You can substitute fresh cilantro or basil in the sauce depending on your flavor preference.
  • If you don’t have plain yogurt, a dairy-free yogurt can be used as a substitute.
  • Make sure the rice is well chilled before frying to help achieve the crispy crust.
  • Soft boiled eggs can be made by cooking eggs for 6-7 minutes in boiling water, then plunging in ice water before peeling.
  • To toast sesame seeds, heat them in a dry skillet over medium heat for 2-3 minutes until golden and fragrant.

Find it online: https://cozyplatter.com/crispy-rice-bowl-with-browned-butter-sweet-potatoes-and-herby-green-tahini-recipe/