Turmeric sweet potato & egg breakfast bowls

Name: Turmeric sweet potato & egg breakfast bowls
Cook time: 20 min
Total time: 20 min
Ingredients: 1 ¼ sweet potatoes; 1 tbsp olive oil; 1 tsp ground turmeric; 1 ¼ cups vegetable broth; 5 eggs; 2 ¼ cups arugula; ¼ cup pistachios

4 steps

Cook:20min

Updated at: Thu, 17 Aug 2023 10:02:28 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories422.2 kcal (21%)

Total Fat24.9 g (36%)

Carbs31 g (12%)

Sugars7.7 g (9%)

Protein19.8 g (40%)

Sodium669.4 mg (33%)

Fiber5.7 g (20%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

1.25sweet potatoes

1 Tbspolive oil

1 tspground turmeric

1 ¼ cupsvegetable broth

5eggs

2 ¼ cupsarugula

¼ cuppistachios

Instructions

Step 1

Peel sweet potatoes and dice into 1-inch pieces. Heat 2 ¼ tsp olive oil in a pot over medium-high heat. Add sweet potatoes and turmeric and toss to coat. Add broth and simmer until potatoes are soft, about 15 minutes. Mash potatoes with any of the broth that wasn't absorbed.

Step 2

At breakfast time:

Step 3

At breakfast time: Heat remaining 2 ¼ tsp olive oil in a skillet. In a small bowl, whisk eggs until even in color. Season with salt and pepper. Add to the skillet and cook, stirring regularly, until scrambled and just slightly wet.

Step 4

Divide arugula into bowls and top with sweet potato and scrambled egg. Sprinkle with pistachios.