Sweet Potato and Rice Grain Bowl with Crispy Sweet Potato

1.Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.

2.Toss the thinly sliced sweet potato with olive oil, smoked paprika, salt, and pepper. Spread the slices in a single layer on the prepared baking sheet.

3.Roast the sweet potato slices for 20-25 minutes, flipping halfway through, until crisp and golden. Remove from oven and set aside.

4.In a medium saucepan, bring 1 cup of water to a boil. Add rinsed basmati rice and a pinch of salt. Reduce heat to low, cover, and simmer for 15 minutes or until rice is tender and water is absorbed. Remove from heat and let it stand covered for 5 minutes, then fluff with a fork.

5.While the rice cooks, bring a small pot of water to a boil. Gently add the egg and boil for 8 minutes for a medium-boiled egg. Remove and place in cold water to cool, then peel and set aside.

6.In a dry skillet over medium heat, toast the rolled oats for 3-4 minutes until lightly golden and fragrant. Remove and set aside.

7.In the same skillet, add a teaspoon of oil (if needed) and sauté cumin seeds until fragrant (about 30 seconds). Add diced carrot, green beans, sprouted green gram, and corn kernels. Stir-fry for 5-7 minutes until vegetables are tender but still crisp.

8.Add coriander powder, turmeric powder, garam masala, salt, and pepper to the vegetables. Stir well to coat and cook for another 1-2 minutes.

9.In a large mixing bowl, combine the cooked rice, sautéed vegetables, toasted oats, and lemon juice. Adjust seasoning with salt and pepper to taste.

10.Slice the boiled egg in half.

11.To assemble, place the rice and vegetable mixture in serving bowls. Top with crispy sweet potato crisps and halved boiled egg. Garnish with chopped fresh cilantro if desired.

12.Serve warm as a hearty and wholesome lunch or dinner.