Roasted Vegetable Grain Bowl

Packed with veggies and topped with perfectly cooked soft-boiled eggs, these grain bowls make a satisfying and tasty lunch or dinner. Consider prepping some of the ingredients in advance for even easier bowl assembly.


Prep Time: 10 Mins

Cook Time: 1 Hr 10 Mins

Makes: 4


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





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.


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