Healthy Turkish Breakfast Bowls with Herbed Yogurt (Gluten-Free)
This recipe for healthy Turkish breakfast bowls with arugula, roasted carrots, crispy chickpeas and herbed yogurt is vegetable-dense, gluten-free and jam-packed with flavor and nutrition. Top yours with an egg, and this savory breakfast recipe can be made ahead for easy mornings!
This post is sponsored by Organic Valley. All thoughts and opinions are my own. Thank you for supporting the brands that make it possible for Root + Revel to provide free content and healthy living inspiration.
You guys–we are on a major breakfast kick lately, whipping up all kinds of delicious, nutrient-dense vegetable-laden breakfasts that will totally change your mornings and make getting out of bed so much easier!
Last week, I shared one of my favorite Israeli-inspired breakfasts, Shakshuka. And today, we’re continuing to channel our inner flavor Goddesses with these healthy Turkish breakfast bowls that are packed with so much goodness I can hardly stand it.
Let me break it down for you. We’ve got:
- crispy spiced carrots and chickpeas for a protein-packed, fiber-rich Vitamin A boost
- fragrant ground lamb bursting with anti-inflammatory Turkish spices that will make your tastebuds soar (you can sub in any ground meat, like chicken, turkey or beef, if you prefer)
- an easy homemade yogurt sauce spiked with garlic and lemon and the most aromatic herbs–the yogurt is also brimming with calcium, protein, and probiotics for improved gut health
- a bed of peppery arugula to get in your leafy greens first thing in the AM
- and, of course, we #putaneggonit. duh!
So remember how we talked about why counting calories is a waste of time and instead you should focus on eating a nutrient-dense, anti-inflammatory diet centered on protein and fiber? Well these Turkish breakfast bowls have ALL OF THAT (and more!) in spades–over 10 grams of fiber and 31 grams of protein in every single bowl.
Not to mention tons of Vitamin A, Folic Acid, Vitamin K, Vitamin C, Iron, Potassium, Zinc and all your B Vitamins. The nutritional panel for this recipe reads like a freakin’ farmer’s market, there’s so much health in this recipe!
How to Make Crispy Roasted Chickpeas
Now, if you’ve already scrolled down to read the recipe, you’re probably thinking that it looks complicated. And I will admit that there are quite a few steps involved here.
BUT, and this is a big but, this recipe is best utilized as a make ahead breakfast recipe so do the prep on Sunday and then every morning you can whip up a fresh Turkish breakfast bowl in a matter of minutes. I swear.
Not only that, but a few of the components of these breakfast bowls are actually standalone recipes in themselves. Let’s start with the chickpeas.
It’s no secret that I love all things crispy and crunchy–potato chips, popcorn, crackers. Crunchy snacks are my kryptonite. Though admittedly, they’re not always the healthiest choice.
So when you’re craving something crispy and savory and delicious but want to skip the deep-fried devils, go for roasted chickpeas.
You drain a few cans, dry them off real good with some paper towels or a clean dish towel and roast them up with some spices (smoky paprika and bright cumin for these guys!) and avocado oil (remember, it’s super important to use the right cooking oils at high temps) and you’ve got a flavor-packed crunchy snack full of protein and fiber!
Eat them by themselves, or add them to these Turkish breakfast bowls for some texture contrast!
How to Make Herbed Yogurt Sauce
Next up: the herbed yogurt sauce. OH. MY GOD. This sauce is life. It’s tangy, refreshing, garlicky, bright and… well, it’s everything. There I said it.
It goes perfectly with these Turkish breakfast bowls, adding a fresh, cooling flavor profile to an otherwise spicy and warm dish.
But honestly, you can make a big batch of this sauce and put it on EVERYTHING.
Slather it on grilled meats and roasted vegetables. Dip carrots and peppers and other crunchy veggies into the herbed yogurt like a dip. Drizzle it over salmon and fish for a vibrant marinade. Seriously, the options are endless.
The key is to make sure you use a super high-quality yogurt–I recommend Organic Valley Grassmilk(R) yogurt, which is USDA Certified Organic and made from 100% grass-fed milk that eat only fresh, organic grasses and dried forages, like hay (never supplemental grains, such as corn or soybeans).
Why is this important? Well, for starters, it’s better for the animal and the environment AND it means the yogurt has a more healthful balance of omega-3 to omega-6 fatty acids, so it’s also better for YOU.
And did you know you can now buy Organic Valley’s Grassmilk yogurt on Amazon Fresh? High five for healthy groceries being delivered to your front door!
Next month I’m going to be doing a huge dairy buying guide and we’ll get into all the nitty gritty details of what to look for when shopping for dairy and why, but for now, just stick to organic, grass-fed, whole milk (full fat), plain yogurt. Don’t use any flavored yogurts for this recipe.
Of course the other key is to use super fresh, organic herbs. You definitely want fresh herbs for this yogurt sauce, as dried just won’t provide the same vibrancy and flavor.
I went with parsley, cilantro, mint and dill for this recipe because they’re common in Turkish cuisine and paired beautifully with the rest of this dish.
But you can really use any herbs you like–basil, thyme, rosemary, and chives would also be awesome in this herbed yogurt sauce. Have fun with it!
Likewise, the eggs are also key in this dish. We’ll also be talking about eggs in our upcoming Dairy Guide, but for now I’ll just say that you want organic eggs that are free range and/or pasture-raised, like Organic Valley’s eggs (also available on Amazon Fresh).
I fried the eggs for this recipe, but you could also do poached eggs here if you prefer, which would cut down on the amount of oil. If you do go fried, I recommend cooking them in ghee (lactose-free clarified butter), but you could also use grass-fed butter or even oil if you prefer.
And of course, the spicy lamb mixture is what makes this dish sing. And also why the ingredient list looks a bit longer than my typical recipes.
I get it, we all want quick and easy recipes, especially for breakfast when even just making coffee can feel like a ton of work.
But here’s the thing–while most people look at how many ingredients are in a recipe to decide whether it’s easy, I look at the instructions. Why?
Because when you cook healthfully, you often have to use a lot of herbs and spices, which can make the ingredients list look long, but adds all of 5 seconds per spice to your actual cooking time.
In these Turkish breakfast bowls, I went classic and chose authentic Turkish spices like sumac, chiles, allspice and oregano.
If you’ve never heard of sumac before, I’m about to rock your world. This citrusy, berry-like, tart flower is a Middle Eastern spice that adds so much flavor to these breakfast bowls!
It’s now sold in most grocery stores, or you can buy it online from Amazon to keep things easy.
So there you have it! A flavor-packed, nutrient-dense, anti-inflammatory breakfast recipe that may just be the most interesting flavor and texture combination to ever hit your cereal bowl.
If you try this recipe, be sure to share a photo and tag me @rootandrevel on social media–I’d LOVE to see how it turned out for you!
- 1 tablespoon organic, grass-fed ghee (can substitute butter or oil if preferred)
- 8 organic eggs (I recommend Organic Valley)
- 1 5-ounce package organic arugula
- Optional garnishes: sliced sweet red peppers and crumbled feta cheese.
- Preheat the oven to 400F. Peel the carrots and chop of the root ends. Arrange evenly on a baking sheet. Drain the chickpeas and dry them well using a clean dish towel or paper towels. Arrange evenly on a second baking sheet. Coat the carrots and chickpeas with avocado oil and season with cumin, paprika, and salt and pepper, to taste. Bake for 30 minutes, tossing halfway, until the carrots are soft and the chickpeas are crunchy. Remove the chickpeas from the oven, set aside. Turn the broiler on. Broil the carrots for 3-5 minutes, until slightly charred. Set aside.
- Meanwhile, add olive oil to a large skillet over medium heat. Add onions and saute until soft, about 5 minutes. Add the garlic and cook until aromatic, about 1 minute. Add the ground lamb and brown, using a wooden spoon to break up the meat. Add the tomato paste and use your wooden spoon to combine with the lamb. Season the lamb with allspice, sumac, red pepper flakes, oregano, and salt and pepper to taste. Cook until lamb is cooked through, about 5-7 minutes.
- While the lamb cooks, add the yogurt, herbs, lemon juice, garlic and olive oil to a food processor. Pulse until smooth. Season with salt and pepper, to taste. Set aside.
- In a large frying pan (you can use the same pan you used to cook the meat if desired) over medium-high heat, add the ghee. Once melted, crack the eggs into the skillet and fry until the whites are set and the yolks still runny, about 3-5 minutes. You may need to cook the eggs in batches, depending on the size of your skillet.
- To assemble the bowls, add the arugula to each bowl. Top with the ground lamb mixture. Arrange the carrots (you may want to cut into thirds for easier eating) and chickpeas in the bowl. Top with a fried egg. Garnish with a dollop of the herbed yogurt, and some sliced sweet red peppers and crumbled feta cheese. Serve and enjoy!
**Note: Nutrition panel does not include sumac, salt and pepper.
Photo Credit: Heidi Geldhauser
Disclaimer: This post includes affiliate links, and I will earn a commission if you purchase through these links. Please note that I’ve linked to these products purely because I recommend them and they are from companies I trust.
Photo Credit: Heidi Geldhauser
Disclaimer: This post includes affiliate links, and I will earn a commission if you purchase through these links. Please note that I've linked to these products purely because I recommend them and they are from companies I trust. There is no additional cost to you.