Start by making the sweet potatoes. Heat a sauce pan over medium heat and add about a tablespoon of olive oil to the pan. Once the oil is hot, add the sweet potatoes and stir for about 2 minutes. Then add 2 teaspoons of turmeric to the pan and stir until the sweet potatoes are coated.

 

Add the garlic and chicken stock or broth to the pan and once the liquid starts to bubble, turn it down to simmer for about 10 minutes or until the potatoes are tender.

 

While the potatoes cook, combine all of the dressing ingredients in a blender and puree until well combined.

 

Once the potatoes are tender, transfer them to a bowl and add salt and pepper along with a little of the broth and mash. Continue adding liquid if needed until they’re your desired consistency.

 

Cook your egg (1 per serving) using your desired method. I did a sunny side up egg, but poached or scrambled work too.

 

When it’s time to put your bowl together, start by tossing your arugula (or greens) with a little dressing until the greens are coated. Then add a nice handful to a bowl along with about 1/2 cup each of brown rice and mashed turmeric sweet potatoes. Top with the eggs and some chopped pistachios. Then drizzle some more dressing over the top and dig in! Enjoy!