Yields4 ServingsPrep Time10 minsCook Time1 hrTotal Time1 hr 10 mins
2cupswater
1cupfarro, rinsed
1medium sweet potato, cut into ½-inch cubes
1small red onion, cut into ½-inch pieces
1zucchini, cut into ½-inch cubes
1yellow squash, cut into ½-inch cubes
1tbspextra-virgin olive oil
¼tspkosher salt
⅛tspground black pepper
15ozcan no-salt-added kidney beans, drained and rinsed
4large eggs
2tbsplow-fat buttermilk
1clove garlic
¼cupfresh chives, roughly chopped
¼cupfresh parsley, roughly chopped
½cupbaby spinach
2tspfresh tarragon leaves
⅛tspkosher salt
4cupsbaby spinach
1
Preheat oven to 450°F and line a large, rimmed baking sheet with foil and place it in the oven while it preheats.
2
For the Farro: Bring water to a boil in a medium saucepan. Add farro, reduce heat to a simmer, cover and cook until tender, about 20 to 25 minutes. Drain, then rinse with cold water to cool.
3
For the Vegetables: Meanwhile, toss sweet potato, onion, zucchini and squash with oil, salt and the black pepper. Remove baking sheet from the oven and coat generously with non-stick cooking spray. Spread vegetables out evenly onto prepared baking sheet. Roast, stirring once halfway through cooking time, until vegetables are fork-tender, about 30 minutes. Remove baking sheet from oven, add the kidney beans and stir to combine. Return baking sheet to oven and cook an additional 5 minutes.
4
For the Dressing: Add the yogurt, buttermilk, garlic, chives, parsley, spinach, tarragon and salt to the bowl of a small food processor and blend, scraping down the sides as needed, until smooth. Transfer to a bowl then cover and refrigerate until ready to use.
5
For the Eggs: Bring a small saucepan of water to a simmer over medium-high heat. Use a spoon to gently drop eggs into water; cook for 8 minutes. Drain carefully using a slotted spoon and place eggs in an ice bath to stop the cooking process. Once cooled, peel and slice eggs in half.
6
For the Bowls: To serve, divide farro and spinach among serving bowls. Toss vegetables and beans with 1 tablespoon dressing and distribute among bowls. Top with eggs and drizzle bowls with remaining dressing.
Packed with veggies and topped with perfectly cooked soft-boiled eggs, these grain bowls make a satisfying and tasty lunch or dinner. The USDA recommends cooking eggs until the yolk and whites are firm.
Ingredients
2cupswater
1cupfarro, rinsed
1medium sweet potato, cut into ½-inch cubes
1small red onion, cut into ½-inch pieces
1zucchini, cut into ½-inch cubes
1yellow squash, cut into ½-inch cubes
1tbspextra-virgin olive oil
¼tspkosher salt
⅛tspground black pepper
15ozcan no-salt-added kidney beans, drained and rinsed
4large eggs
2tbsplow-fat buttermilk
1clove garlic
¼cupfresh chives, roughly chopped
¼cupfresh parsley, roughly chopped
½cupbaby spinach
2tspfresh tarragon leaves
⅛tspkosher salt
4cupsbaby spinach
Directions
1
Preheat oven to 450°F and line a large, rimmed baking sheet with foil and place it in the oven while it preheats.
2
For the Farro: Bring water to a boil in a medium saucepan. Add farro, reduce heat to a simmer, cover and cook until tender, about 20 to 25 minutes. Drain, then rinse with cold water to cool.
3
For the Vegetables: Meanwhile, toss sweet potato, onion, zucchini and squash with oil, salt and the black pepper. Remove baking sheet from the oven and coat generously with non-stick cooking spray. Spread vegetables out evenly onto prepared baking sheet. Roast, stirring once halfway through cooking time, until vegetables are fork-tender, about 30 minutes. Remove baking sheet from oven, add the kidney beans and stir to combine. Return baking sheet to oven and cook an additional 5 minutes.
4
For the Dressing: Add the yogurt, buttermilk, garlic, chives, parsley, spinach, tarragon and salt to the bowl of a small food processor and blend, scraping down the sides as needed, until smooth. Transfer to a bowl then cover and refrigerate until ready to use.
5
For the Eggs: Bring a small saucepan of water to a simmer over medium-high heat. Use a spoon to gently drop eggs into water; cook for 8 minutes. Drain carefully using a slotted spoon and place eggs in an ice bath to stop the cooking process. Once cooled, peel and slice eggs in half.
6
For the Bowls: To serve, divide farro and spinach among serving bowls. Toss vegetables and beans with 1 tablespoon dressing and distribute among bowls. Top with eggs and drizzle bowls with remaining dressing.
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
