This turmeric yogurt sauce might just be the new hollandaise sauce and tastes perfect in this breakfast bowl with turmeric yogurt sauce.Jump to Recipe
This breakfast bowl with turmeric is endlessly versatile but we kept it simple with maple sweet potatoes and arugula for a simple vegetarian breakfast or brunch that tastes delicious.
Here are a few suggestions for substitutions:
- Sweet Potato: Yukon gold potatoes, chickpeas, or lentils (cooking time and method will vary)
- Arugula: Baby spinach, chopped kale, or baby Bok choy
- Shallot: Onion or garlic
- Greek Yogurt: Tahini
This recipe is so easy to prepare. All I did was cook the potatoes in a skillet until softened. I add a shallot toward the end of cooking since I don’t want it to be totally overcooked and lose its aroma. Next, I add a glug of maple syrup at the end and toss to coat. Finally, I move the potatoes to one side of the skillet and the greens next to it and cook until they’re just wilted.
At this point, you can add additions to the skillet, such as:
- Drained chickpeas or cooked black lentils
- Lemon juice
- Cooked grains like farro or barley
- Roasted vegetables like broccoli or roasted red bell peppers
The possibilities are endless with this breakfast bowl with turmeric yogurt sauce!
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Breakfast Bowl with Turmeric Yogurt Sauce
- Fine mesh sieve
- 4 Ramekins
Sweet Potato Skillet:
- 4 eggs
- 1 tablespoon distilled white vinegar
Turmeric Yogurt Sauce
- 8 ounces plain Greek yogurt
- 1-2 teaspoons turmeric more or less to taste
- 1 teaspoon powdered harissa or cayenne powder, to taste
- ½ teaspoon garlic powder
- A few splashes of water as needed
- Salt and pepper to taste
Cook the Sweet Potatoes:
- Heat the oil in a wide skillet over medium heat. Add the sweet potatoes and cook for 15-20 minutes, turning regularly, until softened and browned. Season with salt and pepper to taste.
- Add the shallot to the sweet potatoes and cook for 1 minute until just barely beginning to soften. Add the maple syrup and toss to coat.
- Move the sweet potatoes to one side of the skillet. Add the arugula to the other side and season with salt and pepper. Cook for a few minutes until wilted. Turn off the heat and toss to combine. Set aside and keep warm.
Prepare the Poached Eggs:
- Bring a small saucepan of water to a low boil and add the vinegar.
- Strain the excess whites of eggs through a sieve and transfer the egg to a ramekin.
- Once the water is very low boiling, carefully drop the eggs into the 12 o'clock, 3 o'clock, 6 o'clock, and 9 o'clock positions in the pan. Cook for 3-4 minutes or until the whites have set. Using a slotted spoon, carefully transfer the cooked eggs to a warm plate. Sprinkle with harissa or cayenne powder and salt. Set aside.
Prepare the Turmeric Yogurt Sauce:
- In a bowl, combine the yogurt with the turmeric, harissa (or cayenne) powder, garlic powder and whisk to combine. Season with salt and pepper to taste. Add a few splashes of water and whisk until desired consistency is reached. It shouldn't be too thin, but you should be able to drizzle it.
- Divide the cooked potatoes and arugula between plates and place two poached eggs on top of each dish. Drizzle with the yogurt sauce and sprinkle more harissa or cayenne powder on top. Enjoy!