This playful take on green eggs and ham features steamed greens, eggs, roasted yams or sweet potatoes, and quinoa, all topped with pepita cilantro sauce. Enjoy these bowls for breakfast, lunch, or dinner!
This green eggs, and yams recipe is inspired by one of my favourite brunch dishes at Be Love, a vegetarian restaurant in Victoria, British Columbia. It’s a playful spin on green eggs and ham, something that is familiar to many of us for being the title of the popular Doctor Seuss book!
These delicious bowls are made up of yams or sweet potatoes roasted with smoked paprika, cinnamon, and garlic powder, quinoa, steamed kale, eggs, and a very tasty pepita cilantro sauce. All together, they make a fantastic, nutrient-packed, and energizing meal at any time of the day.
Green Eggs and Yams Ingredients
- For the roasted sweet potatoes: Sweet potatoes or yams, extra virgin olive oil, sea salt, pepper, smoked paprika, cinnamon, and garlic powder.
- For the Pepita Cilantro Sauce: Roasted pepitas, lime juice, cilantro, nutritional yeast, garlic, sea salt, maple syrup, and water.
- For serving: Cooked quinoa, eggs cooked any way you like, steamed kale or collards, and sliced avocado.
how to make green eggs and yams
- Roast the sweet potatoes or yams: Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper. Place the diced, peeled sweet potatoes in a bowl. Drizzle with olive oil, then add the salt, pepper, smoked paprika, cinnamon, and garlic powder. Spread out in an even layer on the baking sheet and roast until fork tender, 30-35 minutes.
- Cook the quinoa: Combine the quinoa, water, and salt in a medium saucepan. Bring to a boil, then reduce heat to low, stir, and cover. Cook for 15 minutes, remove from the heat, and fluff with a fork.
- Make the pepita cilantro sauce: Add the pepitas, lime juice, cilantro, nutritional yeast, garlic, salt, maple syrup, and water to an upright blender. Blend until super smooth. Transfer into a jar or container.
- Cook the eggs any way you like. I opted for fried eggs, though poached or scrambled eggs would also be fabulous.
- Steam the greens: Place the kale or collards in a steamer basket over a pot of water and steam until bright green.
- To serve, divide the sweet potatoes or yams, quinoa, and steamed greens between four bowls. Place an egg in the centre and top with a dollop of the pepita cilantro sauce. Finally, add a few slices of avocado and some sauerkraut, if desired. Sprinkle on some pepitas for crunch and enjoy!
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a few final thoughts
Make these bowls vegan by swapping out the eggs for this crispy baked tofu, the tempeh bacon from this BLT recipe, or cooked beans/lentils of choice.
The pepita cilantro sauce makes extra. It is delicious on sandwiches and wraps, too! If you don’t like cilantro, you can use parsley instead.
more healthy bowl recipes
- Black Bean and Delicata Squash Burrito Bowls
- Roasted Root Vegetable Chickpea Bowls with Nutritional Yeast Dressing
- Jerk Tofu Bowls with Hemp Ranch
I hope that you love these green eggs and yams with pepita cilantro sauce! If you make this recipe, let me know how you enjoyed it by leaving a comment and rating below. I love hearing from you. And if you share a photo to Instagram, tag it @upbeet.kitchen and #upbeetkitchen.
Enjoy!
Green Eggs and Yams with Pepita Cilantro Sauce
- Total Time: 1 hour
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This playful take on green eggs and ham features steamed greens, eggs, roasted yams or sweet potatoes, and quinoa, all topped with pepita cilantro sauce. Enjoy these bowls for breakfast, lunch, or dinner!
Ingredients
Roasted Yams/Sweet Potatoes
- 3 medium/large sweet potatoes, peeled and diced into 1-inch cubes (about 6 cups)
- 2 tablespoons extra virgin olive oil
- ¼ teaspoon fine sea salt
- Freshly ground black pepper, to taste
- 1 teaspoon smoked paprika
- ½ teaspoon cinnamon
- ½ teaspoon garlic powder
Quinoa
- 1 cup quinoa
- 1 ¾ cups water
- ¼ teaspoon fine sea salt
Pepita Cilantro Sauce (Makes extra)
- ⅔ cup roasted pepitas
- ¼ cup freshly squeezed lime juice, or to taste
- 1 lightly packed cup fresh cilantro
- 2 tablespoons nutritional yeast
- 2 garlic cloves
- ½ teaspoon fine sea salt
- 2–3 teaspoons maple syrup, to taste
- ⅓ cup water
For serving
- 4–8 eggs, cooked any way you like (1–2 eggs per person)
- 1 bunch kale or collards, stemmed and chopped
- 1 ripe avocado, pitted and sliced
- Sauerkraut (optional)
Instructions
- Roast the sweet potatoes or yams: Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper. Place the diced, peeled sweet potatoes in a bowl. Drizzle with olive oil, then add the salt, pepper, smoked paprika, cinnamon, and garlic powder. Spread out in an even layer on the baking sheet and roast until fork tender, 30-35 minutes.
- Cook the quinoa: Combine the quinoa, water, and salt in a medium saucepan. Bring to a boil, then reduce heat to low, stir, and cover. Cook for 15 minutes, remove from the heat, and fluff with a fork.
- Make the pepita cilantro sauce: Add the pepitas, lime juice, cilantro, nutritional yeast, garlic, salt, maple syrup, and water to an upright blender. Blend until super smooth. Transfer into a jar or container.
- Cook the eggs any way you like. I opted for fried eggs, though poached or scrambled eggs would also be fabulous.
- Steam the greens: Place the kale or collards in a steamer basket over a pot of water and steam until bright green.
- To serve, divide the sweet potatoes or yams, quinoa, and steamed greens between four bowls. Place an egg in the centre and top with a dollop of the pepita cilantro sauce. Finally, add a few slices of avocado and some sauerkraut, if desired. Sprinkle on some pepitas for crunch and enjoy!
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Main Course
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