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!
- 8 organic carrots
- 2 cans organic chickpeas
- 4 tablespoons organic avocado oil
- 2 tablespoons organic ground cumin
- 2 tablespoons organic paprika
- salt and pepper , to taste
- 1 tablespoon organic extra-virgin olive oil
- 1/2 large red onion, diced
- 2 cloves garlic, minced
- 1 pound organic, pastured ground lamb
- 2 tablespoons organic tomato paste
- 1 teaspoon organic allspice
- 1 teaspoon organic sumac
- 1 teaspoon organic red pepper flakes
- 1 teaspoon organic oregano
- 1 cup organic plain whole milk yogurt (I recommend Organic Valley Grassmilk yogurt)
- 1/4 cup organic cilantro
- 1/4 cup organic mint
- 1/4 cup organic dill
- 1/4 cup organic parsley
- 2 lemons, juiced
- 2 tablespoons organic extra-virgin olive oil
- 2 cloves garlic
- salt and pepper , to taste
- 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.
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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.
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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.
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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.
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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.
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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!
To make for easy mornings, you can make most of these ingredients ahead of time and just reheat and assemble each morning. I just recommend storing everything in separate, airtight containers in the fridge. So make the carrots and chickpeas, the meat mixture, and the herbed yogurt in advance. When you're ready to eat, add the arugula to the base of your bowl. Top with ground lamb, carrots and chickpeas and reheat in the microwave for 60 seconds. While that reheats, fry up an egg. Top the reheated bowls with an egg and the herbed yogurt sauce and other optional garnishes.