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Healing Sweet Potato and Poached Egg Buddha Bowl

This healthy Buddha bowl is packed with flavor from healthy ingredients that are refreshing and satisfying.
Course: Dinner, Lunch
Cuisine: American
Keyword: Gluten-Free, Vegetarian
Servings: 4 people
Calories: 487kcal
Author: SkinnyMs.

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

OPTION: Instead of a poached egg, scrambled egg or a sunny side up egg can be substituted.
 
 

Nutrition

Serving: 1bowl | Calories: 487kcal | Carbohydrates: 43g | Protein: 14g | Fat: 30g | Saturated Fat: 5g | Cholesterol: 186mg | Sodium: 489mg | Fiber: 6g | Sugar: 8g |
SmartPoints (Freestyle): 16