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
Course: BreakfastDifficulty: Medium3
servings20
minutes10
minutesThis 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.
