Name: Green Eggs and Yams with Pepita Cilantro Sauce
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Ingredients: 3 medium/large sweet potatoes, peeled and diced into 1-inch cubes (about 6 cups); 2 tablespoons extra virgin olive oil; 1/4 teaspoon fine sea salt; Freshly ground black pepper, to taste; 1 teaspoon smoked paprika; 1/2 teaspoon cinnamon; 1/2 teaspoon garlic powder; 1 cup quinoa; 1 3/4 cups water; 1/4 teaspoon fine sea salt; 2/3 cup roasted pepitas; 1/4 cup freshly squeezed lime juice, or to taste; 1 lightly packed cup fresh cilantro; 2 tablespoons nutritional yeast; 2 garlic cloves; 1/2 teaspoon fine sea salt; 2-3 teaspoons maple syrup, to taste; 1/3 cup water; 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)

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

Scale

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
1/4 teaspoon fine sea salt
Freshly ground black pepper, to taste
1 teaspoon smoked paprika
1/2 teaspoon cinnamon
1/2 teaspoon garlic powder

Quinoa

1 cup quinoa
1 3/4 cups water
1/4 teaspoon fine sea salt

Pepita Cilantro Sauce (Makes extra)

2/3 cup roasted pepitas
1/4 cup freshly squeezed lime juice, or to taste
1 lightly packed cup fresh cilantro
2 tablespoons nutritional yeast
2 garlic cloves
1/2 teaspoon fine sea salt
2–3 teaspoons maple syrup, to taste
1/3 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)

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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

Keywords: green eggs and yams bowls