Bowls with Turmeric Potatoes, Eggs, and Lemon Dressing

 

I really like making myself bowls for lunch, so this bowl with turmeric sweet potatoes, an egg, and lemon dressing was right up my alley! The original recipe had a mix of red rice and quinoa, but I used up some leftover black rice I had frozen. I made a fried egg (over easy) instead of poached. This was delicious!

For the turmeric mashed sweet potatoes
2 large sweet potatoes, cut into chunks
a swish of olive oil
1–2 tsp. turmeric
2 cloves garlic, minced
2 cups vegetable broth

For the lemon herb dressing
¼ cup lemon juice
1/3 cup olive oil
1 small clove garlic
2 tsp. agave
¼ cup parsley leaves
¼ tsp. salt (or more to taste)

For the bowls
poached or scrambled eggs (mine were over easy)
brown rice or quinoa (I used black rice)
arugula or spinach or other greens
pistachios or other nuts for topping (optional)

Heat the sweet potatoes with olive oil in a skillet over medium high heat. Add the turmeric and toss to coat. Add the garlic and vegetable broth. Simmer until the potatoes are soft and the liquid is almost all absorbed. Transfer to a small bowl and mash. Season with salt and pepper and/or a touch of lactose-free cream if you want to be lush about it.

Pulse all dressing ingredients in a blender or food processor (I used a stick blender). Season to taste.

Toss the greens with a little dressing. You can also stir a little dressing into the sweet potatoes if you wish. Serve each bowl with the mashed sweet potatoes, brown rice, greens, and a scrambled or poached or fried egg. Top with more dressing and a handful of pistachios.