• ⅓ cup olive oil plus 2 tbsp
  • 2 large sweet potatoes, peeled and cut into chunks
  • 2 tsp turmeric powder
  • 2 cups Paleo vegetable broth
  • 3 garlic cloves, minced or pressed
  • ¼ cup fresh squeeze lemon juice (2 lemons)
  • 2 tsp raw honey
  • ¼ cup parsley leaves, chopped
  • 1 large cauliflower, riced and warm
  • 2 cups arugula
  • 4 eggs, fried or to your liking
  • 4 tbsp sunflower seeds
  • 4 tbsp pumpkin seeds
  1. To prep the sweet potatoes: heat a medium skillet over medium high with 2 TBSP of olive oil. Add the chopped sweet potatoes and turmeric, toss until it's combined. Then add the Paleo vegetable broth and minced garlic.
  2. Let it simmer until the potatoes are tender, soft and the broth is absorbed for the most part, about 25 minutes. Remove the sweet potatoes into a bowl and mash with a fork or a potato masher. Leave aside.
  3. For the dressing: add the ⅓ cup olive oil, lemon juice, raw honey, and parsley leaves to a blender. Blender until smooth. Toss some dressing with the arugula before serving it in the bowls.
  4. To prepare the bowls, serve each bowl with mashed sweet potatoes, warm rice cauliflower, arugula and a fried egg. Drizzle more dressing on top with the sunflower and pumpkin seeds. Enjoy!!