Veggie Bowl with Farro and Egg
Get creative and use whatever veggies you have on hand, or soft boil the eggs for a slightly different take on this classic veggie bowl.
Make This Recipe
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 cup carrots, shredded
- 1 cup shiitake mushrooms, sliced
- 1 cup Brussels sprouts
- 1 cup purple cabbage
- 1 cup farro
- 2 cups vegetable broth
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sea salt
- 2 Eggland’s Best eggs (large)
- 1 avocado, sliced
- Sriracha sauce (or another kind of chili sauce)
- Hemp seeds, for garnish
Preparation
Preheat oven to 400°F.
In a large bowl, toss mushrooms and Brussels sprouts with olive oil, garlic powder and sea salt.
Spread veggies on a baking sheet and roast for 20–25 minutes.
While veggies are roasting, make farro.
In a medium saucepan, bring farro, a pinch of sea salt and broth to a simmer.
Simmer on low until farro is tender and the liquid has evaporated about 30 minutes.
Just before serving, fry two eggs over easy in small sauté pan.
To serve, divide the cooked farro, roasted Brussels sprouts and mushrooms, avocado, carrots and purple cabbage between the bowls.
Top each bowl with one fried egg.
Sprinkle with hemp seeds, and serve with a drizzle of Sriracha or chili sauce.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 |
|---|---|
| Calories | 615 |
| Fat | 40 g |
| Saturated Fat | 7 g |
| Cholesterol | 175 mg |
| Sodium | 1527 mg |
| Carbohydrates | 50 g |
| Dietary Fiber | 15 g |
| Protein | 19 g |