Name: Breakfast Bowl With Sweet Potatoes and Turmeric Egg
Yield: 4 servings
Ingredients: ¾ teaspoon garlic powder; ¼ teaspoon cayenne pepper; ¾ teaspoon smoked paprika, plus more for serving; 3 tablespoons olive oil, plus more for drizzling; 1 medium sweet potato, cut into ¾-inch pieces; 1 medium garnet yam, cut into ¾-inch pieces; 1 small red onion, chopped; Kosher salt, freshly ground pepper; 12 slices bacon (about 12 ounces); 1 teaspoon finely chopped oregano; ¼ cup distilled white vinegar; 2 teaspoons ground turmeric; 4 large eggs; 8 ounces baby greens (about 10 cups); 1 cup dill sprigs; 1 cup parsley leaves with tender stems; 3 tablespoons fresh lemon juice; 1 avocado, quartered lengthwise, thinly sliced; Smoked sea salt (for serving; optional)

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Brandon Harman

Adding turmeric to the poaching liquid in this breakfast bowl recipe imparts a deep golden hue to the egg.

Recipe notes