Turmeric sweet potato & egg breakfast bowls
- 2 sweet potatoes
- 2 tbsp olive oil
- 1 ¾ tsp ground turmeric
- 2 cups vegetable broth
- 8 eggs
- 4 cups arugula
- ½ cup pistachios
Peel sweet potatoes and dice into 1-inch pieces. Heat 4 tsp olive oil in a pot over medium-high heat. Add sweet potatoes and turmeric and toss to coat. Add broth and simmer until potatoes are soft, about 15 minutes. Mash potatoes with any of the broth that wasn't absorbed.
Heat remaining 4 tsp olive oil in a skillet. In a small bowl, whisk eggs until even in color. Season with salt and pepper. Add to the skillet and cook, stirring regularly, until scrambled and just slightly wet.
Divide arugula into bowls and top with sweet potato and scrambled egg. Sprinkle with pistachios.