Prep Time: 10 Mins
Cook Time: 1 Hr 10 Mins
Makes: 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
Preheat oven to 450 degrees and line a large, rimmed baking sheet with foil. Place it in the oven while it preheats.
For the Farro: 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.
For the Vegetables: 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.
For the Dressing: 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.
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 the eggs in half.
For the Bowls: 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.