Garlic Sweet Potato Bowl

This bowl is not only insanely flavorful, but it will also leave you feeling totally satisfied. The buttery, salty rice base is layered with finely shredded, crisp cabbage, sweet potatoes, toum (which is the star), a poached egg, and chives for an aesthetic touch. This recipe should feed two!

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Ingredients

• 1 cup cooked white rice (leftover rice is great for this)

• 1 cup finely shredded cabbage

• 1 large cubed sweet potato

• Toum

  • Traditionally a Lebanese garlic sauce - Trader Joe’e now sells a version of this!

• 2 poached eggs

• 1-2 tbs chopped chives

• 2 tabs of butter

• Salt

Method

1. Oven roast or air fry your sweet potatoes

   • Peel and cube your potato

   • Toss in about a tablespoon of olive oil and a pinch of salt

   • Oven roast at 400 degrees for about 45 minutes

   • Air fry at 400 degrees for about 20 minutes

2. Cook or reheat your rice

3. Add butter and salt to taste while rice is warm and give it a good mix

4. Layer on about half a cup of the shredded cabbage

5. Once fork tender, add half of your sweet potato

6. Add a generous drizzle of toum

7. Top with a poached egg and chives - enjoy!!