Many people think being healthy means sacrificing flavor and minimizing portions. However, this delicious bowl recipe will definitely throw those myths out the door. Buddha bowls are a great way to fill up on healthy ingredients without a lot of prep. So, when you need a filling meal, just reach for this Healing Sweet Potato and Poached Egg Buddha Bowl. This recipe uses nutrient-packed sweet potatoes instead of starchy white potatoes to provide healthy carbs. Plus, sweet potatoes also include natural anti-inflammatory agents as well as healthy fiber.
However, sweet potatoes aren’t the only stars of this meal. Alongside them, the buddha bowl is packed with brown rice (or quinoa) with a perfectly poached egg for your necessary protein intake. As if that doesn’t already sound great, you’ll love the homemade Lemon Herb Dressing, which contains refreshing flavor combos from fresh herbs. Each bite of this bowl promises a flavorful explosion and you won’t regret it one bit. So, go ahead, give this meal a go and treat yourself to something wonderful.
Yields: 4 bowls | Serving Size: 1 bowl | Calories: 487 | Total Fat: 30g | Saturated Fat: 5g | Trans Fat: 0g | Cholesterol: 186mg | Sodium: 489mg | Carbohydrates: 43g | Fiber: 6g | Sugar: 8g | Protein: 14g | SmartPoints: 16
- 2 large sweet potatoes, cut into large chunks
- 1 teaspoon olive oil
- 2 teaspoons turmeric
- 1 teaspoon garlic powder
- 1/2 teaspoon Kosher salt
- 1/4 cup lemon juice
- 2 tablespoon apple cider vinegar
- 1 clove garlic, minced
- 1 tablespon honey
- 1/4 cup fresh parsley, roughly chopped
- 1/4 cup fresh tarragon, roughly chopped
- 1/4 teaspoon Kosher salt
- 1/3 cup olive oil
- 4 cups water
- 3 tablespoons apple cider vinegar
- 4 large eggs
- 2 cups cooked brown rice or cooked quinoa
- 4 cups baby arugula
- 1/4 cup toasted pistachios
Preheat oven to 450 degrees. Spray a baking sheet with nonstick spray and set aside.
Combine all ingredients and toss well making sure to coat all the potato chunks with oil and seasonings. Spread in one even layer on the baking sheet. Roast for 20 to 30 minute until sweet potatoes are soft and beginning to brown. Remove from oven and set aside.
In a food processor, combine all ingredients except for olive oil. Pulse until herbs are chopped. While running the food processor on low speed, gradually add the olive oil until a dressing consistency is reached. If you prefer a thicker dressing, and additional olive oil 1 tablespoon at a time.
In small sauce pan, heat water and vinegar. Bring to a boil and stir with a spoon to keep the water moving quickly. Carefully crack eggs into water. Remove from heat and let sit for 4 to 5 minutes.
In a serving bowl, spoon cooked rice or quinoa into the bottom. About 1/2 cup. Place 1 cup arugula over half the rice and place about 1/2 cup of roasted sweet potatoes on top of the other half.
Using a slotted spoon, carefully remove poached egg from water and place on top. Sprinkle with pistachios and about 1 tablespoon of lemon herb vinaigrette. Serve and enjoy!
OPTION: Instead of a poached egg, scrambled egg or a sunny side up egg can be substituted.