This breakfast bowl recipe is essentially a glorified salad for breakfast, but the cumin-spiced “riced” carrots and beets create a substantial grain-like base. These veggies are a fun variation to cauliflower rice. Juicy tomatoes, crisp radishes, and soft boiled eggs are all piled in, followed by a scoop of green goddess sauce to bring this breakfast bowl together. It’s a meal you can feel good about because so many veggies are packed in!

Farmers Market Breakfast Bowl

Recipe by Jeanine DonofrioCourse: BreakfastDifficulty: Medium
Servings

3

servings
Prep time

20

minutes
Cooking time

10

minutes

This breakfast bowl recipe is meant for days when you have an abundance of fresh veggies. A delicious garlic & herb yogurt sauce ties it all together.

Ingredients

  • Spiced “Riced” Carrots:
  • 2 medium carrots

  • 2 teaspoons lemon juice

  • 1 teaspoon extra-virgin olive oil

  • ¼ teaspoon cumin

  • ¼ teaspoon coriander

  • salt and freshly ground black pepper

  • Yogurt Green Goddess Sauce:
  • 2 cups full fat yogurt

  • 2 tablespoons lemon juice

  • 2 tablespoons extra-virgin olive oil

  • 2 garlic cloves

  • ½ teaspoon salt

  • ⅓ cup chives, reserve some for garnish

  • ⅓ cup fresh basil

  • ¼ cup fresh mint

  • freshly ground black pepper

  • for the bowls:
  • handful of salad greens

  • 1 medium beet, shredded or very finely diced

  • 4 radishes, thinly sliced

  • 2 small tomatoes, sliced into wedges

  • 2 soft boiled eggs*

  • extra-virgin olive oil, for drizzling

  • salt and freshly ground black pepper

Directions

  • Make the spiced carrot salad: Grate the carrots. Transfer the carrots to a small bowl and toss with the lemon juice, olive oil, cumin, coriander, and pinches of salt and pepper. Set aside and wipe out your food processor.
  • Make the yogurt green goddess sauce: In a Food Processor, puree the yogurt, lemon juice, olive oil, garlic, and salt until combined. Add the chives, basil, and mint and pulse until just combined.
  • Assemble the bowls with the salad greens, carrots, shredded beet, radishes, tomatoes, and soft-boiled eggs. Drizzle the bowls with olive oil and season with salt and pepper. Serve with dollops of the yogurt sauce.
  • Chill remaining yogurt sauce for 3 to 4 days. It’s great for dipping vegetables, spreading on sandwiches, or dolloping onto salads.

Notes

  • *To make soft-boiled eggs: Fill a medium pot with water and heat to a gentle simmer, just below boiling. Using a slotted spoon, carefully lower the eggs into the water and let simmer for 7 minutes. Remove and chill immediately in a bowl of ice water for about 3 minutes. Once the eggs are cool, tap the bottom of each egg to crack a little bit of the shell. Take a small spoon and carefully slide it in and around the egg to loosen and remove it from the shell. Set the peeled eggs aside.

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