Ingredients
Spiced "Riced" Carrots:
- 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, 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, reserve some for garnish
- ⅓ cup fresh basil
- ¼ cup fresh mint
- 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
- Prepare Spiced "Riced" Carrots: Grate the carrots using the grating plate in a food processor or a manual grater. Transfer the grated carrots to a small bowl and toss them with lemon juice, olive oil, cumin, coriander, and a pinch of sea salt and black pepper. Set this aside to let the flavors meld while you prepare the other components.
- Make Yogurt Green Goddess Sauce: In a food processor, combine Greek yogurt, lemon juice, olive oil, garlic cloves, and sea salt. Puree until the mixture is smooth and combined. Add the chives, fresh basil, and mint, then pulse a few times just to incorporate the herbs without over-blending. Adjust seasoning with freshly ground black pepper.
- Soft Boil the Eggs: Fill a medium pot with water and bring to a gentle simmer, just below boiling. Carefully lower the eggs into the water using a slotted spoon and simmer for exactly 7 minutes. Immediately transfer the eggs to an ice water bath and chill for 3 minutes to stop cooking. Once cool, gently crack and peel the shells from the eggs, being careful to keep them intact.
- Assemble the Bowls: Divide salad greens between two bowls. Top with the spiced riced carrots, shredded beet, thinly sliced radishes, and tomato wedges. Halve the soft boiled eggs and place on top of each bowl. Drizzle with extra virgin olive oil and season with sea salt and freshly ground black pepper to taste.
- Serve with Yogurt Sauce: Add dollops of the herbed yogurt green goddess sauce over or alongside the bowls. Garnish with reserved chives for a fresh, colorful finish. Serve immediately for the best texture and flavor.
- Store Extra Sauce: Refrigerate any remaining yogurt sauce in an airtight container for up to 3 to 4 days. It’s excellent for dipping vegetables, spreading on sandwiches, or dressing salads.
Notes
- To make soft-boiled eggs: gently simmer eggs for 7 minutes in nearly boiling water, then shock in ice water for 3 minutes before peeling carefully to avoid tearing the egg whites.
- You can customize the vegetables and herbs in this bowl based on seasonal availability or your preference.
- For a lighter version, use low-fat Greek yogurt instead of whole milk Greek yogurt.
- This recipe serves two large portions, perfect for a hearty breakfast or brunch.
- Keep the yogurt sauce refrigerated and use within 4 days for the best freshness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
