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Autumn Vegetable and Egg Bowls

This warm and hearty bowl brings together harvest vegetables, nutty farro, and soft-boiled cage-free eggs with a zesty yogurt-chive dressing. It’s colorful, protein-packed, and perfect for cool autumn nights.

Prep

15m

Cook

40m

Category: Breakfast Main Course
Seasons Autumn
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Ingredients

For 4 Batch(es)

Ingredients

2 Oakdell cage-free eggs, soft-boiled and peeled
1 medium sweet potato, diced
1 zucchini, chopped
1 yellow squash, chopped
1 Tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups water
1 cup farro, rinsed
1/4 cup Greek yogurt
1 teaspoon minced garlic
1 Tablespoon fresh lemon juice
1/4 cup fresh chives or green onions, chopped
1/4 teaspoon salt
1/4 teaspoon pepper
2 Tablespoons water (optional to thin sauce)

Autumn Vegetable and Egg Bowls Directions

  1. Roast the vegetables: Preheat oven to 450 degrees. Spread sweet potatoes, zucchini, and squash on a baking sheet. Drizzle with olive oil, salt, and pepper and toss. Cook for 30 minutes.
  2. Cook the farro: In a medium saucepan, bring 2 cups water to a boil. Add farro, reduce heat to low, and cook according to package instructions (usually 20–30 minutes), until chewy and tender. Drain excess water if needed.
  3. Make the sauce by adding yogurt, garlic, lemon juice, chives, salt, and pepper to a small bowl and stir together. Add water if needed to thin the sauce.
  4. To assemble, place farro in a bowl, top with baked vegetables, cut boiled eggs in half and add to the top, and drizzle with dressing.

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