Lately, my fridge has been overloaded with vegetables! We’ve been hitting one, if not two, farmers markets each week. After a long winter, I’m still in awe that we’re able to leave the house, enjoy the fresh air, and peruse rows and rows of glorious vegetables. I want to buy them all! It’s hard for me to hold back, even though I’m mindful of what we’ll actually be able to eat in a week. Another thing that’s hard to hold – my heavy veggie bags as Jack runs off to find the nearest cheese sandwich vendor.
With all of this great produce, we’ve been eating a ton of vegetables (Jack’s cheese sandwiches aside) and it feels great! This recipe is essentially a glorified salad for breakfast, but the cumin-spiced “riced” carrots and beets create a substantial grain-like base for these bowls. Juicy tomatoes, crisp radishes, and soft boiled eggs are all piled in, followed by a scoop of green goddess sauce to bring it all together. It’s a meal you can feel good about because so many veggies are packed in!
About that goddess sauce – it’s creamy, tangy, and full of fresh herbs.
So many people always tell me “but I don’t have a food processor! I live in a small apartment!” and I totally hear you. For years, I held off buying a food processor because I was worried about storing it. So my answer is: you have to try the new KitchenAid® 7 Cup Food Processor! It’s the perfect medium size that’s not too big for sauces and pestos, but not too small for falafels and veggie burgers. It can slice, chop and puree in no time without taking up a ton of counter space. It’s also easy to put together and clean (I put the pieces in my dishwasher). It’s the perfect everyday food processor, in my opinion. For space saving there is also a cord wrap under the food processor. I love it!
If you’re trying to eat more veggies, make these bowls! ?
Farmers Market Breakfast Bowls
- 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
- 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
- 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
- Grate the carrots (easiest using the grating plate in your 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.
- In your KitchenAid® 7 Cup Food Processor, blend 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.
*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.
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