This was born out of random kitchen ingredients, like all the best recipes are, and was so good I had to record it so I’d remember to make it again.
Everyone loved it, and the prep isn’t too labor intensive, especially if you take a few shortcuts like buying ranch dressing and eggs already hard boiled (and a few other things I will note in the recipe).
I didn’t this time, but I’m definitely not above it in the future 😛
Ranch Scramble Slaw Bowl
Ingredients:
- 1 can black beans
- 3 sweet potatoes + 1 tbsp olive oil
- 1 small head romaine
- 1/2 head cabbage
- 1 cup shredded carrots
- 1 small bunch chard
- 1 avocado
- 6-8 eggs, hard boiled
- 1+ cup buttermilk ranch dressing (or entirety of recipe below)
Buttermilk Ranch Dressing:
- 1/2 cup mayo
- 1/2 cup sour cream
- 1/2 cup buttermilk (or whole milk + 1 tsp apple cider vinegar left out to curdle)
- 1 tbsp chopped dill
- 1 clove garlic
- 1 tbsp chopped parsley
- 1 tbsp chopped chives
- 1/2 tsp salt
- 1/4 tsp pepper
Directions:
Wash and chop greens, then toss in ranch dressing.
Roast sweet potatoes but chopping and tossing in olive oil and then baking for ~25 minutes at 375 degrees.
Cook eggs in boiling water for 7-8 minutes. Remove from heat, drain, and add ice until they are cool enough to handle. Then peel and chop them.
Make bowls with the slaw, the roasted potatoes, black beans, eggs, and avocado.
Serve and enjoy!
*Shortcuts
-use a slaw mix or use whatever random greens you have on hand. I used chard from the garden, but kale, spinach, whatever will do. You definitely need the cruciferous crunch of cabbage and carrots though, but I love the combo of that with a more soft (wilty) green like romaine.
-buy eggs already hard boiled
-use store bought buttermilk ranch, but make sure it’s a thick one
