Brunch
Free Recipe
Roasted Vegetable Grain Bowl
Hearty farro topped with roasted seasonal vegetables, a soft-boiled egg, and tahini dressing.
In the Kitchen
Ingredients
- 1 cup farro rinsed
- 1 sweet potato cubed
- 1 zucchini sliced
- 1 red pepper diced
- 1 red onion wedged
- 3 tbsp olive oil
- 4 soft-boiled eggs
- 1/4 cup tahini
- Juice of 1 lemon
- 1 garlic clove minced
- Salt and sumac
Method
1
Cook farro per package instructions. Preheat oven to 200C.
2
Toss vegetables with olive oil and salt; roast 25 minutes until caramelized.
3
Whisk tahini, lemon, garlic, and 3 tbsp water into a dressing.
4
Divide farro into bowls, add vegetables and halved egg; drizzle dressing and dust with sumac.