Farmers Market Breakfast Bowls
2 Servings | 30 minutes
INGREDIENTS
Spiced "Riced" Carrots:
- 2 medium carrots, grated
- 2 tsp lemon juice
- 1 tsp Lemon Infused olive oil
- ¼ tsp cumin
- ¼ tsp coriander
- sea salt and freshly ground black pepper
Yogurt Green Goddess Sauce: (makes extra)
- 2 cups whole milk greek yogurt
- 2 tbsp lemon juice
- 2 tbsp Lemon Infused olive oil
- 2 garlic cloves
- ½ tsp 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
- Lemon Infused olive oil for drizzling
- sea salt and freshly ground black pepper
DIRECTIONS
1. Make the spiced carrot salad: Transfer the carrots to a small bowl and toss with the lemon juice, Lemon Infused olive oil, cumin, coriander, and pinches of salt and pepper. Set aside.
2. 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.
3. Assemble the bowls with the salad greens, carrots, shredded beet, radishes, tomatoes, and soft-boiled eggs. Drizzle the bowls with Lemon Infused olive oil and season with salt and pepper. Serve with dollops of the yogurt sauce.
4. Chill remaining yogurt sauce for 3 to 4 days. It’s great for dipping vegetables, spreading on sandwiches, or dolloping onto salads.