Morning, my friends. Wow, what a weird weekend it was (for those of you stumbling across this post later, the past weekend marked major coronavirus spread across the US, and along with it, recommendations to social distance and stay at home for the next two weeks.) It feels like we’re learning a new way of life within the confines of our homes, and with that, a whole new way of cooking and caring for our bodies.
This time especially calls for nourishing meals that provide joy in the midst of the chaos, made with bright veggies and lean proteins that elicit energetic, positive moods.
It starts with breakfast, so today I wanted to share one of my favorites from the new Vibrant and Pure cookbook that leverages ingredients many of us have in our pantries.
And speaking of pantry staples: canned and boxed items get most of the airtime, but root vegetables are an excellent way to continue getting your fresh vegetables through these weeks, as they can stay good for 2 weeks or even longer. To max their lifespan, store onions, potatoes, winter squash, etc., in wire or natural fiber baskets at room temperature. Make sure the container is covered with newspaper or cardboard so no light can penetrate.
Adeline’s inspiration for this recipe:
I love this scramble because the entire dish can be prepped ahead of time—who has the time to peel, chop, and sauté a bunch of vegetables every morning? Eating lots of vitamin A–rich veggies can be good for balancing hormones and clearing up skin. I sauté and steam them so they’re melt-in-your-mouth tender; and I always serve them with radish slices for a crunchy texture. I also highly recommend adding salsa, hot sauce, or sriracha for a dose of metabolism-boosting capsaicin.
You can substitute the root vegetables with any combination of veggies you’ve got in your fridge or pantry. Don’t have sweet potatoes? Try butternut squash, or just double the carrots. No red onion? Use white instead. I didn’t have any beets when I made this, so I just left it out.
If y’all don’t have it already, the Vibrant and Pure cookbook is filled to the brim with simple, healthy recipes that’ll make you happy, and they’re the perfect antidote to the takeout pizza that may become all too prevalent in the coming days. (In case you missed it, we shared Adeline’s Chipotle Lentil Taco Salad from the book a couple weeks ago, and it’s another new fave.) Order your copy here, and scroll on for the recipe…
Reprinted with permission from Vibrant & Pure by Adeline Waugh, copyright © 2020. Photographs by Adeline Waugh. Published by Clarkson Potter, a division of Penguin Random House, LLC.
- 1 tablespoon avocado oil
- 2 garlic cloves, minced
- 1 large red onion, sliced
- ½ teaspoon ground turmeric
- ½ teaspoon sea salt, plus more as needed
- 2 cups diced sweet potatoes
- 1 cup diced carrots
- 1 cup diced peeled raw beet
- ¼ teaspoon chipotle chile powder
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- 2 large eggs
- Freshly ground black pepper
- 1 avocado, sliced, for garnish
- 1 small radish, sliced, for garnish
- Heat ½ teaspoon of the avocado oil in a large skillet over medium heat. Once shimmering, add the garlic, red onion, turmeric, and ¼ teaspoon of the salt, and sauté for 5 minutes, or until the onion is translucent. Add the remaining 2½ teaspoons avocado oil along with the sweet potatoes, carrots,beets, remaining salt, chipotle powder, onion powder, and garlic powder. Cover and cook for 15 to 20 minutes, stirring occasionally, until fork-tender.
- Clear a space in the center of the skillet, add the eggs, and scramble to desired doneness. Taste and season with salt and pepper. To serve, top with avocado and radish slices.
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