Description
These Farmers Market Breakfast Bowls feature a vibrant base of spiced riced carrots combined with fresh seasonal veggies and topped with a creamy, herbed yogurt green goddess sauce. Perfect for a healthy and colorful start to your day, this recipe highlights fresh ingredients and bold flavors that you can customize based on your farmers market haul.
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, to taste
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, to taste
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, to taste
Instructions
- Make the spiced carrot salad: Grate the carrots, ideally using the grating plate in a food processor. Transfer the grated carrots to a small bowl and toss with lemon juice, olive oil, cumin, coriander, and season with sea salt and freshly ground black pepper. Set aside to allow flavors to meld while you prepare the next components.
- Make the yogurt green goddess sauce: In a food processor, combine Greek yogurt, lemon juice, olive oil, garlic cloves, and sea salt. Puree until smooth and combined. Add chives, basil, and mint and pulse briefly until herbs are just incorporated, maintaining some texture. Adjust seasoning with freshly ground black pepper if needed.
- Assemble the bowls: Arrange salad greens at the base of each bowl. Layer the spiced carrot salad, shredded beet, thinly sliced radishes, and tomato wedges on top. Halve the soft boiled eggs and place them on the bowls. Drizzle everything with extra-virgin olive oil and season with sea salt and freshly ground black pepper to taste.
- Serve and garnish: Add dollops of the yogurt green goddess sauce atop each bowl and sprinkle reserved chives for garnish. Serve immediately for a fresh, vibrant breakfast bowl experience.
- Store extra sauce: Refrigerate remaining yogurt sauce in an airtight container; it will keep well for 3 to 4 days. Use it later as a dip for vegetables, a spread for sandwiches, or a creamy dressing for salads.
Notes
- Soft boiling eggs: Bring water to boil, add eggs, and cook for 6-7 minutes, then cool in ice water and peel.
- You can substitute herbs in the yogurt sauce based on what’s in season or what you prefer.
- Use any fresh vegetables you have on hand from your farmers market for a versatile bowl.
- This recipe is best served fresh but the yogurt sauce will last refrigerated for up to 4 days.
- Adjust spices in the carrot salad to your taste for more or less heat and flavor depth.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Breakfast
- Method: No-Cook
- Cuisine: American