Have you ever made a trendy “bowl” for breakfast, lunch, or dinner? These bowls, which consist of everything from thick smoothies and star-cut fruit to grilled chicken and broccoli, are all the rage on social media because of how photogenic they are, but I particularly enjoy their versatility. In my opinion, breakfast (and lunch, and dinner) bowls have the ability to turn a bunch of random ingredients into one cohesive, delicious meal. Take this Bok Choy Breakfast Bowl, for example.
Shortly after returning home with my Tucson CSA share on Wednesday night, I looked in my fridge to find inspiration for breakfast. I nudged aside the boulder of cauliflower, for which I already had plans, and laid eyes on a big, beautiful bag of tender baby bok choy from my CSA share. That baby bok choy, along with a lemon, a dozen pastured eggs from Josh’s Foraging Fowls, a leftover baked sweet potato from the day before, and a bag of dried chiltepins in my pantry led to a revelation. Or, at least to a tasty Bok Choy Breakfast Bowl.
So, exactly what is a Bok Choy Breakfast Bowl? Picture this: cubes of leftover sweet potato are browned in chiltepin-infused olive oil, then married with a few handfuls of mild baby bok choy and doused in fresh lemon juice. Then, the veggies are loaded into a bowl (hence the name Bok Choy Breakfast Bowl) and topped with a poached egg (hence the name Bok Choy Breakfast Bowl). Sounds good, right?
Once pierced, the yolk from the poached egg mingles with the chiltepin and lemon juices and creates the most wonderful sauce that is sure to make this Bok Choy Breakfast Bowl your new favorite meal.