My friend Wanda made this delicious meal for me a couple of months ago and I have been reduplicating it ever since. Of course, as with all other recipes I have slowly made it my own.
This recipe is done in 4 different steps. Now don’t let this deter you from trying this recipe because the last three steps can be done while you are accomplishing the first. I find that just cooking up the individual ingredients can result in several different meals during the week so don’t hesitate to double this recipe. Almost everything on here can be frozen including the dressing so you can have everything on hand to have this another week.
Ingredients:
Serves 4
2 large sweet potatoes
1 carton chicken stock (4 C)
Fresh ginger
Turmeric
Ghee
1 bunch of parsley
Garlic bulb
Arugula
1 lemon
Raw honey
Olive Oil
Quinoa
4 eggs
Sea Salt
Peppercorns
Shelled Pistachios
Feta Cheese
Step 1: Turmeric Ginger Sweet Potatoes
2 large sweet potatoes
2 C chicken stock
1 tsp Turmeric
½ tsp chopped fresh ginger
Salt & Pepper
Directions:
1. Peel and chop sweet potatoes into 1-inch cubes.
2. In a small saucepan, combine sweet potatoes, turmeric and fresh ginger. Cover with chicken stock.
3. Simmer on the stovetop until sweet potatoes are soft and can be pierced easily with a fork.
4. Remove sweet potatoes from stock with a slotted spoon. Mash with a fork adding in as much broth as needed for the consistency that you would like. Add salt and pepper to taste.
5. Cover to keep warm. I save the leftover broth and freeze for either a soup later on or as a broth to cook rice in. (I don’t like throwing good food away!)
Step 2: Seasoned Quinoa (start on this step while sweet potato is cooking)
1 C soaked quinoa (see my article on soaking grains)
2 C chicken stock
1 tsp ghee
¼ tsp Himalayan pink salt
Directions:
1. Soak quinoa in filtered water for 6 hours or overnight. Strain it.
2. In a medium saucepan, add chicken stock, ghee and salt and bring to a boil.
3. Add quinoa and cook until tender… around 15 minutes.
4. Fluff with a fork and set aside.
Step 3: Parsley and Lemon Salad Dressing tossed with Arugula
1 bunch of fresh parsley
1 clove garlic, chopped
1 tsp lemon zest
1 lemon, juiced
1 T raw honey or to taste
⅓ C olive oil
¼ tsp Sea salt
Freshly ground black pepper
2 ½ C arugula
Directions:
1. In a food processor, add parsley, garlic, lemon zest, lemon juice, honey, salt and pepper.
2. While the food processor is running, add olive oil in a steady stream.
3. Once the parsley is all processed your dressing is done. Taste to see if you need more honey or salt and pepper.
4. Toss with Arugula until it is fully coated with dressing.
Step 4: Fry up Eggs
4 free range eggs
Ghee
Salt & Pepper
Directions:
Heat skillet to medium heat melt some ghee and fry eggs to desired doneness, season with salt and pepper. I prefer over easy so the yolk will ooze down into the bowl.
Step 5: Assemble The Bowl
1. Using a pretty large bowl, fill one third with the mashed sweet potato, the second third with a serving of quinoa and the last third with a handful of the arugula salad.
2. Place the fried egg over the top of all three sections. Drizzle the whole bowl with some additional Parsley dressing. Top off with pistachios and feta cheese.
Enjoy!!!!
| Prep Time | 10 mins |
| Cook Time | 25 mins |
| Servings |
ppl
|
- 2 large sweet potatoes
- 2 C Chicken stock
- 1 tsp turmeric
- 1/2 tsp chopped fresh ginger
- salt and pepper
- 1 C soaked quinoa
- 2 C Chicken stock
- 1 tsp ghee
- 1/4 tsp sea salt
- 1 bunch fresh parsley
- 1 clove garlic chopped
- 1 tsp lemon zest
- 1 lemon juiced
- 1 T raw honey
- 1/3 C olive oil
- 1/4 tsp sea salt
- ground black pepper
- 2 1/2 C arugula
- 4 eggs free range
- 1 tsp ghee
- salt and pepper
Ingredients
Turmeric Ginger Sweet Potatoes
Seasoned Quinoa
Arugula Salad with Parsley Lemon Dressing
Fried Eggs
|
|
- Peel and chop sweet potatoes into 1 inch cubes. In a small saucepan, combine sweet potatoes, turmeric and fresh ginger. Cover with Chicken stock. Simmer on stovetop until sweet potatoes are soft and can be pierced easily with a fork. Remove sweet potatoes from stock with a slotted spoon. Mash with a fork adding in as much broth as needed for the consistency that you would like. Add salt and pepper to taste. Cover to keep warm. I save the leftover broth and freeze for either a soup later on or as a broth to cook rice in. (I don’t like throwing good food away!)
- Soak Quinoa in filtered water for 6 hours or overnight. Strain it. In a medium saucepan, add chicken stock, ghee and salt and bring to a boil. Add quinoa and cook until tender... around 15 minutes. Fluff with a fork.
- In a food processor, add parsley, garlic, lemon zest, lemon juice, honey, salt and pepper. While food processor is running, add olive oil in a steady stream. Once the parsley is all processed your dressing is done. Taste to see if you need more honey or salt and pepper. Toss with Arugula until it is fully coated with dressing.
- Heat skillet to medium heat melt some ghee and and fry eggs to desired doneness. I prefer over easy so the yolk will ooze down into the bowl.
- Using a pretty large bowl, fill one third with the mashed sweet potato, the second third with a serving of quinoa and the third half with the arugula salad. Place the fried egg over the top of all three sections. Drizzle the whole bowl with some additional Parsley dressing. Top off with pistachios and feta cheese. Enjoy!!!! Serves 4
© The Sown Life LLC, 2019