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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.

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

Find it online: https://tastybella.com/farmers-market-breakfast-bowls-recipe/