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Roasted Vegetable Grain Bowl

Prep Time 10 mins
Cook Time 70 mins
Total Time 1 hr 20 mins
Courses: , ,
Servings: 4
Ingredients
  • 2 cups of water.
  • 1 cup of farro, rinsed.
  • 1 medium sweet potato, cut into 1/2-inch cubes.
  • 1 small red onion, cut into 1/2-inch pieces.
  • 1 zucchini, cut into 1/2-inch cubes.
  • 1 yellow squash, cut into 1/2-inch cubes.
  • 1 tbsp extra-virgin olive oil
  • 1/4 tsp kosher salt
  • 1/8 tsp ground black pepper
  • 1 can (15-oz) no-salt-added kidney beans, drained and rinsed.
  • 4 large eggs
  • 1/4 cups nonfat plain Greek yogurt.
  • 2 tbsp low-fat buttermilk
  • 1 clove garlic
  • 1/4 cup fresh chives roughly chopped.
  • 1/4 cup fresh parsley roughly chopped.
  • 4 1/2 cup of baby spinach
  • 2 tbsp fresh tarragon leaves
  • 1/8 tsp kosher salt
Instructions
  1. 1
    Preheat oven to 450 degrees and line a large, rimmed baking sheet with foil. Place it in the oven while it preheats.
    2. For the Farro: 
  2. 2
    Bring water to a boil in a medium saucepan. Add farro and 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: 
  3. 3
    Meanwhile, toss sweet potato, onion, zucchini, and squash with oil, salt, and black pepper. Remove the baking sheet from the oven and coat generously with non-stick cooking spray. Spread vegetables out evenly onto the prepared baking sheet. Roast, stirring once halfway through cooking time, until vegetables are fork-tender, about 30 minutes. Remove baking sheet from the oven, add the kidney beans, and stir to combine. Return the baking sheet to the oven and cook for an additional 5 minutes.
    4. For the Dressing: 
  4. 4
    Add the yogurt, buttermilk, garlic, chives, parsley, spinach, tarragon, and salt to the bowl of a small food processor. 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: 
  5. 5
    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 the eggs in half.
    6. For the Bowls: 
  6. 6
    To serve, drizzle 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.
Read it online: https://ncegg.org/recipe/roasted-vegetable-grain-bowl/