Rice Bowl with Turmeric and Sweet Potato Puree

Ingredients

• 2 sweet potatoes (600 g)
• 2 tbsp olive oil
• Salt
• Pepper
• 250 g ORYZA (Himalaya Basmati rice)
• 1 tsp turmeric powder
• 4 eggs
• 100 g Arugula
• 100 g Spinach
• 50 g pistachio nuts

Instructions

1. 1.

   Wash, peel, and cut the sweet potatoes into large cubes. Spread them on a parchment-lined baking sheet, brush with olive oil, season with salt and pepper, and bake in a preheated oven at 200 °C (180 °C fan) for about 20 minutes.

2. 2.

   Meanwhile, bring 1 l of water to a boil with just under 1 tsp salt. Add the basmati rice and turmeric powder to a pot, stir once, then simmer on very low heat in a covered pot for 10–12 minutes. Drain over a sieve, let rest, return to the pot, and allow to steam on a warm burner for about 3 minutes before fluffing with a fork.

3. 3.

   Simultaneously, boil the eggs in water for approximately 7 minutes until soft‑set. Wash and dry the arugula and spinach. Roughly chop the pistachios.

4. 4.

   Puree the roasted sweet potatoes with an immersion blender to a very smooth consistency; add a splash of water if needed.

5. 5.

   Arrange the rice into bowls, top with the sweet potato puree, halve the boiled eggs, scatter arugula, spinach, and pistachios over the surface, and serve immediately.