Brunch Bowl!
WITH JAPANESE SWEET POTATOES, JAMMY EGGS, GREEN DRESSING & HERBS
WITH JAPANESE SWEET POTATOES, JAMMY EGGS, GREEN DRESSING & HERBS
I am not a meal-prepper in the slightest, however, when I decide to make this bowl within the next few days, I’ll get a couple ingredients ready in advance, generally on the weekend or whenever I’ve got some extra time. In this case; it’s a big batch of green sauce/dressing, which is incredibly versatile (you can make a variation of this if you don’t have everything on hand: I often leave out the avocado and soaked cashews and use herbs, olive oil, garlic, mustard, a good vinegar, some spice and soy or salt, adjusting to taste. It’ll be less thick of a consistency but still great); roasted Japanese sweet potatoes (they reheat perfectly); and quick pickled red onions. If you do happen to put all of this together at once, the most time-consuming portion is going to be the 35 minute wait for the sweet potatoes to cook, and just about everything else can be prepped in the last fifteen minutes. Another note: I’d recommend picking up a brined and pitted bag/jar of green olives from the store: I find that I eat olives all the time when I’m not worried about pitting them for every recipe, and I find no difference in the taste or the quality!
Ingredients:
For the potatoes
1 Japanese sweet potato, about 5 inches long, scrubbed and sliced into 1/4 inch rounds
2 Tbsp olive oil
1 Tbsp chives, roughly chopped
3 garlic cloves, smashed and roughly chopped
Kosher salt and freshly ground black pepper
TO VIEW THE REST OF THE Recipe, HEAD OVER TO...
