A flavorful combination of protein-packed ingredients in a satisfying in bowl
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.
Healing Sweet Potato and Poached Egg Buddha Bowl
Ingredients
For the Sweet Potatoes
- 2 sweet potatoes large, cut into large chunks
- 1 teaspoon olive oil
- 2 teaspoons turmeric
- 1 teaspoon garlic powder
- 1/2 teaspoon kosher salt
For the Lemon Herb Dressing
- 1/4 cup lemon juice
- 2 tablespoons apple cider vinegar
- 1 garlic clove minced
- 1 tablespoon honey
- 1/4 cup parsley fresh, roughly chopped
- 1/4 cup tarragon fresh, roughly chopped
- 1/4 teaspoon kosher salt
- 1/3 cup olive oil
For the Poached Egg
- 4 cups water
- 3 tablespoons apple cider vinegar
- 4 eggs large
For the Buddha Bowl
- 2 cups brown rice or quinoa, cooked
- 4 cups baby arugula
- 1/4 cup pistachios toasted
Instructions
For the Sweet Potatoes
- 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 minutes until sweet potatoes are soft and beginning to brown. Remove from oven and set aside.
For the Lemon Herb Dressing
- 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.
For the Poached Egg
- In a small saucepan, heat water and vinegar. Bring to a boil and stir with a spoon to keep the water moving quickly. Carefully crack eggs into the water. Remove from heat and let sit for 4 to 5 minutes.
For the Buddha Bowl
- 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 the poached egg from the water and place on top. Sprinkle with pistachios and about 1 tablespoon of lemon herb vinaigrette. Serve and enjoy!
Notes
Nutrition Information
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