loveandlemons5.0
Farmers Market Breakfast Bowls
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!
👥 2 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 20 min🔥 Cook: 10 min👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●food processor
📝 Preparation Steps
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.
medium carrots2lemon juice2 tablespoons
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.
lemon juice2 tablespoons
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.
medium carrots2medium beet, shredded or very finely diced1radishes, thinly sliced4
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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