This turmeric yogurt sauce might just be the new hollandaise sauce and tastes perfect in this breakfast bowl with turmeric yogurt sauce.

You’re going to love how beautiful this turmeric yogurt sauce looks on the plate and how delicious it is!

This breakfast bowl with turmeric is endlessly versatile but we kept it simple with maple sweet potatoes and arugula for a simple vegetarian breakfast or brunch that tastes delicious.

Here are a few suggestions for substitutions:

Sweet Potato: Yukon gold potatoes, chickpeas, or lentils (cooking time and method will vary)

Arugula: Baby spinach, chopped kale, or baby Bok choy

Shallot: Onion or garlic

Greek Yogurt: Tahini

This recipe is so easy to prepare. All I did was cook the potatoes in a skillet until softened. I add a shallot toward the end of cooking since I don’t want it to be totally overcooked and lose its aroma. Next, I add a glug of maple syrup at the end and toss to coat. Finally, I move the potatoes to one side of the skillet and the greens next to it and cook until they’re just wilted.

At this point, you can add additions to the skillet, such as:

Drained chickpeas or cooked black lentils

Lemon juice

Cooked grains like farro or barley

Roasted vegetables like broccoli or roasted red bell peppers

The possibilities are endless with this breakfast bowl with turmeric yogurt sauce!

Breakfast Bowl with Turmeric Yogurt Sauce This turmeric yogurt sauce is the new hollandaise sauce and tastes perfect in this breakfast bowl with turmeric yogurt sauce. 5 from 1 vote Print Pin Prep Time: 10 minutes Cook Time: 25 minutes Servings: 2 Calories: 393 kcal Author: Kylie Perrotti Equipment Skillet

Saucepan

Fine mesh sieve

4 Ramekins Ingredients Sweet Potato Skillet: 2 sweet potatoes peeled and cubed

1 tablespoon neutral cooking oil for frying

1 shallot peeled and roughly chopped

5 ounces baby arugula

2 tablespoons maple syrup more or less to taste

Salt and pepper to taste Poached Eggs: 4 eggs

1 tablespoon distilled white vinegar Turmeric Yogurt Sauce 8 ounces plain Greek yogurt

1-2 teaspoons turmeric more or less to taste

1 teaspoon powdered harissa or cayenne powder, to taste

1/2 teaspoon garlic powder

A few splashes of water as needed

Salt and pepper to taste Instructions Cook the Sweet Potatoes: Heat the oil in a wide skillet over medium heat. Add the sweet potatoes and cook for 15-20 minutes, turning regularly, until softened and browned. Season with salt and pepper to taste.

Add the shallot to the sweet potatoes and cook for 1 minute until just barely beginning to soften. Add the maple syrup and toss to coat.

Move the sweet potatoes to one side of the skillet. Add the arugula to the other side and season with salt and pepper. Cook for a few minutes until wilted. Turn off the heat and toss to combine. Set aside and keep warm. Prepare the Poached Eggs: Bring a small saucepan of water to a low boil and add the vinegar.

Strain the excess whites of eggs through a sieve and transfer the egg to a ramekin.

Once the water is very low boiling, carefully drop the eggs into the 12 o’clock, 3 o’clock, 6 o’clock, and 9 o’clock positions in the pan. Cook for 3-4 minutes or until the whites have set. Using a slotted spoon, carefully transfer the cooked eggs to a warm plate. Sprinkle with harissa or cayenne powder and salt. Set aside. Prepare the Turmeric Yogurt Sauce: In a bowl, combine the yogurt with the turmeric, harissa (or cayenne) powder, garlic powder and whisk to combine. Season with salt and pepper to taste. Add a few splashes of water and whisk until desired consistency is reached. It shouldn’t be too thin, but you should be able to drizzle it. To Serve: Divide the cooked potatoes and arugula between plates and place two poached eggs on top of each dish. Drizzle with the yogurt sauce and sprinkle more harissa or cayenne powder on top. Enjoy! Nutrition Calories: 393 kcal | Carbohydrates: 50 g | Protein: 27 g | Fat: 9 g | Saturated Fat: 3 g | Cholesterol: 333 mg | Sodium: 261 mg | Potassium: 1093 mg | Fiber: 6 g | Sugar: 24 g | Vitamin A: 20600 IU | Vitamin C: 15 mg | Calcium: 348 mg | Iron: 4 mg

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