This fresh breakfast bowl has a base of spiced riced veggies, and a delicious herbed yogurt sauce ties it all together. Sub in whatever herbs & veggies you got in your farmers market haul!
Serves: 2 large servings
Ingredients
Spiced “Riced” Carrots:
- 2 medium carrots
- 2 teaspoons lemon juice
- 1 teaspoon extra-virgin olive oil
- ¼ teaspoon cumin
- ¼ teaspoon coriander
- sea salt and freshly ground black pepper
Yogurt Green Goddess Sauce: (makes extra)
- 2 cups whole milk greek yogurt
- 2 tablespoons lemon juice
- 2 tablespoons extra-virgin olive oil
- 2 garlic cloves
- ½ teaspoon sea 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
- sea salt and freshly ground black pepper
Instructions
- Make the spiced carrot salad: Grate the carrots (easiest using the grating plate in a food processor). 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 the KitchenAid® 7 Cup 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.
Recipe by Love and Lemons
