If you’ve never heard of gremolata before, it’s an Italian condiment made of parsley, lemon zest, and garlic. It’s bold, bright, fresh, and it really livens up any meal. It’s great on salmon and meats, but we’re using it as sauce for our fabulous bowl.
So as I’ve mentioned before, it’s only 3 ingredients and all you have to do is blend blend blend! You can also try this amazing technique I always use when cooking, called eyeballing. It’s so genius because you can taste test as you go, make adjustments, a little bit of this, a little bit of that, maybe you want it more acidic, so add more lemon, or maybe you like it very herby, then you add more parsley. And if you’re like me, you can be even a little bit bolder and make wild changes like.. adding some cilantro? Um.. yes, great idea! A drizzle of olive oil maybe? Sounds great.
Is it gremolata or pesto at this point? Who knows and the Italians are now extremely upset – sorry, guys. All this to say that if you want to keep it classic, just blend parsley, garlic, and lemon until smooth, but you’re also free to add all the extras I’m adding here and it works just as wonderfully. It’s so fresh and herby, and it’s a great addition to any salad or vegetable bowl.
This could easily be a breakfast or a lunch bowl, and listen, eggs and sweet potatoes are my breakfast staples. It’s probably my favorite carbs and protein combo.
I’ve been adding watercress to everything lately because I love its peppery, slightly spicy flavor. Besides, watercress is extremely nutrient-dense, so extra points!
If you make this sweet potato gremolata/ pesto bowl please be sure to leave a comment and/or give this recipe a rating! I’d love to hear from you and I love responding to each and every comment. And if you do make this recipe, don’t forget to also tag me on Instagram! I’d love to see your photos!
Sweet Potato Gremolata Bowl
For the Gremolata:
- 1 cup parsley, stems and leaves
- 1 cup cilantro, stems and leaves
- 3/4 cup olive oil
- 1 lemon, zest and juice
- 2 garlic cloves, grated
- 1/4 cup parmesan
- kosher salt
- 2 medium sweet potatoes, peeled and cubed
- 4 cups mixed greens
- 4 eggs
- olive oil
- salt and pepper
- red pepper flakes
For the Bowl:
- Preheat the oven to 400F.
- Toss sweet potatoes with olive oil, salt and pepper. Roast for 20-25, or until cooked through.
- Meanwhile, bring a large pot of water to a rapid boil. Using a spoon, gently drop your eggs in the water and reduce the heat to medium. Set a timer for 6-7 minutes. Transfer eggs to a large bowl with cold water and let them cool for a few minutes.
- Make the gremolata: Add the parsley, cilantro, garlic, parmesan, lemon juice, lemon zest, olive oil, kosher salt and pepper to a food processor or blender. Blend until smooth. Taste and adjust seasoning, if necessary.
- Peel the eggs and assemble the bowls: Add a handful of mixed greens, sweet potatoes and eggs to each bowl. Top with gremolata and a sprinkling of salt and pepper. Serve.
Tips & Tricks: You can use spinach, kale or any leaf greens. You can make it ahead of time for a quick and easy breakfast or lunch, just store each item separately and assemble when ready to serve.