Warm Farro and Roasted Vegetable Grain Bowl
with lemon vinaigrette / fried egg
- Vinegar, red wine - 2 tsp
- Lemon juice - 1 Tbsp
- Mustard, Dijon - 1 tsp
- Honey - 1/2 tsp
- Oil, olive - 3 Tbsp
- Squash, butternut - 1 lb, cubed
- Cauliflower - 1 lb, chopped
- Beans, garbanzo (14 oz / 397 g) - 2 cans, drained and rinsed
- Oil, olive - 1 Tbsp
- Farro, semi-pearled / husked and uncooked - 3/4 cup
- Oil, cooking - 2 Tbsp
- Eggs - 4
- Cheese, feta - 4 oz, crumbled
- Farro - (If prepping right before cooking, get the vegetables roasting before continuing with prep.) Bring a saucepan of water to boil. Give it a generous sprinkle of salt and add farro. If you bought semi-pearled or husked farro, it should take about 25 minutes to cook until al dente, tender but not soggy. (Can be done up to 5 days ahead)
- Squash / Cauliflower - Prep as directed and combine. (Can be done up to 5 days ahead)
- Make vinaigrette - Whisk together vinegar, lemon juice, mustard, and honey. Add olive oil (portion for vinaigrette), while whisking. (Can be done up to 5 days ahead)
- Beans - Drain and rinse.
- Heat oven to 425F / 218C.
- Spread squash and cauliflower out on a sheet pan in a single layer (use two sheet pans if needed to prevent overcrowding). Toss with olive oil (portion for vegetables). Season with some salt and pepper.
- Roast vegetables, flipping with a spatula halfway through cooking, until tender, 30 to 35 minutes.
- When vegetables are nearly finished cooking, add beans and stir to combine. Continue roasting just until beans are warmed through.
- Meanwhile, heat a nonstick pan with cooking oil over medium heat. Crack eggs into heated oil and fry on one side for sunny-side up or flip for over easy.
- If farro was made ahead, reheat in the microwave.
- Assemble bowls with farro and roasted vegetables. Drizzle with vinaigrette until dressed to your liking and then top each bowl with cheese and a fried egg. Season the eggs with some salt and pepper. Enjoy!
I loved it! My husband is quite picky, so we didn’t put feta on the squash mix, but he liked it quite a bit.0 Helpful
Loved this vegetarian bowl. Was kind of sad to see the cranberries and pecans from the original did not make an appearance, would be a good addition. Also more dressing. Kids and dad alike enjoyed.0 Helpful
Yummy! I would add more butternut squash and fewer chickpeas. I would also double the vinaigrette. And I added green onions on top. Delicious!0 Helpful
Was surprised at how well received this was! This is a new favourite. Even the kids enjoyed it. Glad we used the meat thermometer as I would have overcooked it. Remember to separate a bit of the veggies before adding nuts so it can go to daycare.0 Helpful
Delicious, good as leftovers even without the egg. Added green onion and herbs on top for some color.0 Helpful
I used an in-oven meat thermometer and would roast it next time to 143* since the meat continues to cook after removing it from the oven. It was a little bit overdone. I did not care for the roasted vegetables. They smelled really good but lacked the flavor that the aroma promised. I think yams would be a good sub for the squash for a hint of sweetness and perhaps 1/3 C cranberries. The meat was delicious and flavorful.0 Helpful