Description
A nourishing and satisfying bowl featuring turmeric sweet potatoes, poached eggs, and a bright lemon dressing.
Ingredients
Scale
- 2 large sweet potatoes, cut into chunks
- A swish of olive oil
- 1–2 teaspoons turmeric
- 2 cloves garlic, minced
- 2 cups vegetable broth
- 1/4 cup lemon juice
- 1/3 cup olive oil
- 1 small clove garlic
- 2 teaspoons agave
- 1/4 cup parsley leaves
- 1/4 teaspoon salt (more to taste)
- Poached or scrambled eggs
- Brown rice or quinoa
- Arugula, spinach, or greens
- Pistachios or other nuts for topping
Instructions
- Heat sweet potatoes with olive oil in a skillet over medium-high heat for 5-7 minutes until caramelized.
- Add turmeric and toss to coat, cooking for another minute.
- Stir in minced garlic and vegetable broth, bring to a simmer, cover, and reduce heat to medium-low. Cook until potatoes are tender (15-20 minutes).
- Transfer sweet potato mixture to a bowl and mash to preferred texture. Season with salt and pepper.
- For the dressing, blend lemon juice, olive oil, garlic, parsley, agave, and salt until smooth. Adjust seasoning.
- Toss arugula or spinach with a little dressing.
- Assemble bowls with mashed sweet potatoes, a serving of brown rice or quinoa, dressed greens, and a poached or scrambled egg on top. Drizzle additional dressing and finish with pistachios.
Notes
Prep sweet potatoes and garlic in advance to save time. Use fresh eggs for poaching.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 8g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 2g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 200mg