Farmers Market Breakfast Bowl

The original recipe is feature here, by Love and Lemons! I made a few edits based on what I had at home that day. Hope you enjoy the recipe as much as I do!


Grocery List

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

How to make it

  1. 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.
  2. 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.
  3. 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.
  4. Chill remaining yogurt sauce for 3 to 4 days. It’s great for dipping vegetables, spreading on sandwiches, or dolloping onto salads.

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