Farmers Market Breakfast Bowls Recipe

ByMaya bella
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Introduction

Farmers Market Breakfast Bowls are a vibrant and nourishing way to start your day, combining fresh, crisp vegetables with a creamy, herby yogurt sauce. Packed with bright flavors and satisfying textures, this dish is both wholesome and easy to prepare.

Two white bowls sit on a white marbled surface, each filled with fresh, vibrant salad ingredients arranged in separate sections. Starting from the bottom, each bowl has two halves of a soft-boiled egg with bright yellow yolks and white edges, topped with small green chive pieces. To the left of the eggs, thin slices of pink and white radish overlap neatly. Above the radishes in one bowl is a mound of finely chopped deep red beets, and in the other bowl, finely grated bright orange carrots. The lower right sections hold warm-toned tomato wedges, both yellow and red, alongside fresh, crisp green lettuce leaves filling the remaining space. A dollop of pale creamy herb dressing rests on the tomatoes in one bowl. Nearby, there is a whole tomato, a small jar of oil, vintage silver utensils, and a blue cloth napkin enhancing the scene. photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 2 medium carrots
  • 2 teaspoons lemon juice (for carrots)
  • 1 teaspoon extra-virgin olive oil (for carrots)
  • ¼ teaspoon cumin
  • ¼ teaspoon coriander
  • Sea salt and freshly ground black pepper
  • 2 cups whole milk Greek yogurt
  • 2 tablespoons lemon juice (for sauce)
  • 2 tablespoons extra-virgin olive oil (for sauce)
  • 2 garlic cloves
  • ½ teaspoon sea salt (for sauce)
  • ⅓ cup chives, plus extra for garnish
  • ⅓ cup fresh basil
  • ¼ cup fresh mint
  • 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, for seasoning

Instructions

  1. Step 1: Grate the carrots using a food processor or a manual grater. Transfer the grated carrots to a small bowl and toss with 2 teaspoons lemon juice, 1 teaspoon olive oil, cumin, coriander, and a pinch of sea salt and pepper. Set aside.
  2. Step 2: To make the yogurt green goddess sauce, combine the Greek yogurt, 2 tablespoons lemon juice, 2 tablespoons olive oil, garlic cloves, and ½ teaspoon sea salt in a food processor. Puree until smooth.
  3. Step 3: Add the chives, basil, and mint to the food processor. Pulse just until the herbs are finely chopped and incorporated. Be careful not to over-process; the sauce should be fresh and slightly textured.
  4. Step 4: Prepare the bowls by arranging salad greens, the spiced carrot salad, shredded beet, radishes, and tomato wedges. Place the soft boiled eggs on top.
  5. Step 5: Drizzle the assembled bowls with extra-virgin olive oil and season generously with sea salt and freshly ground black pepper.
  6. Step 6: Spoon dollops of the yogurt green goddess sauce over each bowl and garnish with reserved chives. Serve immediately.

Tips & Variations

  • Use a mandoline or fine grater to shred the beet and carrots evenly for the best texture.
  • Swap the soft boiled eggs for poached or fried eggs for a different texture.
  • Add toasted nuts or seeds for extra crunch and nutrition.
  • The yogurt sauce can be made ahead and stored in the fridge to save time in the morning.

Storage

Store any leftover yogurt green goddess sauce in an airtight container in the refrigerator for up to 3 to 4 days. The assembled bowls are best eaten fresh, but you can prepare the vegetable components ahead and keep them refrigerated separately. Reheat the eggs gently if desired before serving.

How to Serve

Two white bowls sit on a white marbled countertop, each filled with a colorful salad arranged in distinct sections. Each bowl has a base layer of fresh green leafy lettuce, topped with halved soft-boiled eggs showing bright yellow yolks, sliced red radishes with white centers, diced red beets, orange shredded carrots, red and yellow tomato wedges, and chopped herbs sprinkled on top. In front of the bowls are two forks crossed, two lemon wedges, and small dishes of white sauce with green herbs. Around the bowls are more ingredients: fresh green herbs, whole eggs in a dark bowl, red radishes with green tops, a small clear glass bottle of yellow oil, a few cloves of garlic, and a silver food processor mixing a white sauce with green specks. A yellow pepper mill stands towards the back against a white tile wall. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the yogurt sauce ahead of time?

Yes, the yogurt green goddess sauce can be prepared up to 4 days in advance and stored in the refrigerator. It stays fresh and flavorful, perfect for use on salads, as a dip, or for spreading.

How do I make a perfect soft boiled egg?

To make a soft boiled egg with a firm white and runny yolk, bring water to a gentle boil, carefully add eggs, and cook for about 6 to 7 minutes. Then plunge them into ice water to stop cooking before peeling.

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Farmers Market Breakfast Bowls Recipe

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★★★★★

4.6 from 146 reviews

A fresh and vibrant Farmers Market Breakfast Bowl featuring spiced ‘riced’ carrots, a flavorful Yogurt Green Goddess Sauce, and a medley of fresh vegetables topped with soft-boiled eggs. This wholesome bowl combines bright flavors and textures for a nutritious and satisfying breakfast or brunch.

  • Author: Maya
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 2 servings 1x
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale

Spiced “Riced” Carrots:

  • 2 medium carrots
  • 2 teaspoons lemon juice
  • 1 teaspoon extra-virgin olive oil
  • ¼ teaspoon ground cumin
  • ¼ teaspoon ground coriander
  • Sea salt, to taste
  • Freshly ground black pepper, to taste

Yogurt Green Goddess Sauce:

  • 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, chopped, reserve some for garnish
  • ⅓ cup fresh basil leaves
  • ¼ cup fresh mint leaves
  • 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

  1. Prepare the Spiced Carrot Salad: Grate the carrots using a grating plate in a food processor or manually with a grater. Transfer the grated carrots to a small bowl and toss with lemon juice, olive oil, cumin, coriander, and a pinch of sea salt and freshly ground black pepper. Set aside to allow the flavors to meld. Wipe out your food processor bowl clean before the next step.
  2. Make the Yogurt Green Goddess Sauce: In a food processor, combine the whole milk Greek yogurt, lemon juice, extra-virgin olive oil, garlic cloves, and sea salt. Puree until smooth and combined. Add the chopped chives, fresh basil, and mint leaves, then pulse just until the herbs are finely chopped and incorporated. Season with freshly ground black pepper to taste.
  3. Assemble the Breakfast Bowls: Arrange a handful of salad greens in each bowl. Add a portion of the spiced carrot salad, shredded or diced beet, thinly sliced radishes, and tomato wedges on top of the greens. Place a soft-boiled egg on top or alongside the vegetables. Drizzle the assembled bowls with extra-virgin olive oil, and season with sea salt and freshly ground black pepper. Garnish with reserved chives and add dollops of the Yogurt Green Goddess Sauce.
  4. Storage and Serving: Chill any remaining yogurt sauce in an airtight container for 3 to 4 days. Use it as a dipping sauce for vegetables, spread on sandwiches, or dollop onto other salads for added flavor.

Notes

  • Soft-boiled eggs yield a creamy yolk that complements the fresh vegetables perfectly.
  • For a vegan version, substitute the Greek yogurt with a plant-based yogurt and omit the eggs.
  • The carrot salad can be prepared a few hours in advance to enhance the flavors.
  • Use fresh herbs in the yogurt sauce for the best flavor.
  • This recipe makes extra yogurt sauce which can be stored refrigerated for up to 4 days.

Keywords: Farmers Market, Breakfast Bowls, Yogurt Green Goddess Sauce, Spiced Carrots, Healthy Breakfast, Soft Boiled Eggs, Fresh Vegetables

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