Creamy Corn and Roasted Vegetable Breakfast Bowl (GF, DF)
I made this recently and am completely obsessed. You might initially think this to be a summer breakfast dish but I utilize frozen corn and sweet potatoes so it can be enjoyed whenever your heart desires. I love the warm creamy coconut corn sauce over roasted veg paired with perfectly poached eggs. Unmatched.
Ready in 50 minutes
Makes 2 servings
Ingredients
4 eggs, poached
1 medium sweet potato, 1” cubes
2 medium zucchinis, large dice
2 cups spinach, fresh
½ (13.5 oz) can coconut milk
1 cup white corn, fresh or frozen
1 shallot, sliced
6 cloves garlic, minced or finely grated
1 ½” knob fresh ginger, finely grated
½ tablespoon Paprika
6 basil leafs, chiffonade
2 tablespoons chives, chopped
Additional: chili crunch or sriracha
Preparation
Gather and prepare all ingredients.
OVEN: Preheat the oven to 425 and line a sheet tray with parchment paper. Add cubed sweet potato to sheet tray and roast for 15 minutes. Add diced zucchini and roast for an additional 15 minutes or until tender and golden.
MICROWAVE: In a small bowl, add sweet potatoes and 2 tablespoons of water. Cover with parchment paper or a paper towel and microwave for 5-6 minutes or until tender.
2. On medium heat in a large saucepan, add 1 tablespoon of coconut oil. Then, add garlic, ginger, shallot, paprika and a dash of salt. Cook for 1-2 minutes, once fragrant, add corn, coconut milk and ½ cup of water. Cook for 1-2 minutes and then transfer to a blender and blend until smooth.
3. In the same pan, add cooked sweet potato and zucchini. Sauté for 5-6 minutes then add the corn and coconut sauce in.
4. Poach eggs by spinning a pot of water that is almost at a boil. You don't want the water at a rapid boil as it will damage the egg. Add a couple tablespoons of vinegar to the water and create a whirl by spinning the water with a slotted spoon. Drop an egg in, let the white form and then spin the water, drop another egg in and repeat.
5. Add ½ chives and basil to the sauce pan with coconut corn and roasted vegetables. Add additional water if the mixture is too thick.
6. Assemble bowl by placing a base of coconut corn and roasted vegetables and then lightly place poached egg on top. Add remaining chives and basil. Drizzle in sriracha or chili crunch if desired.
