you can easily prep elements of this meal ahead of time making it a cinch to pull together for an easy weekday breakfast or lunch!
This was another meal that was born out of scrounging up what I had on-hand and, as with most of my meals that start out that way, it far exceeded my expectations and will definitely be making it into the regular rotation from here on out!
While I am admittedly not the best at meal prep (working on it though!), something that I DO try and do is pull together some type of base for easy meals throughout the week.
Having something like a quinoa or a farro prepped and ready to go makes pulling weekday meals together SO MUCH easier.
And it takes almost no time to make these things over the weekend (in fact, they basically make themselves. All you really have to do is set them up in the saucepan and let them cook!
I like to cook them in a low sodium broth because I think it gives them a little more flavor, but you can absolutely just stick with water – whatever you prefer!
The best thing about them is they’re so versatile. You can sub them in place of rice in burrito bowls, toss them into salads, mix them into soups, bake them in casserole, or make delicious bowls like this!
Serving up whole grains, heart-healthy fats, protein and fiber, there’s not much more you could ask for out of a one-bowl dish!
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you can easily prep elements of this meal ahead of time making it a cinch to pull together for an easy weekday breakfast or lunch!
Ingredients
- 1–2 eggs
- 1/2 cup farro
- 1 1/2 cups low sodium vegetable or chicken broth
- 1/2 large sweet potato, peeled & cubed
- 1/4 – 1/2 avocado, cubed
- 1/4 cup cherry tomatoes, halved
- Olive oil
- Salt & pepper, to taste
- 2 lime wedges
- Optional toppings: juice from a lime wedge, freshly chopped cilantro, cotija cheese, hot sauce
Instructions
- Preheat oven to 425 degrees F and line a baking sheet with parchment paper. Place cubed sweet potatoes onto the pan in a single layer and drizzle with olive oil then sprinkle with salt and pepper to taste. Bake for 20-25 minutes or until tender and lightly browned.
- Meanwhile, combine farro and broth in a saucepan and bring to a boil. Once boiling, lower heat and allow to simmer for 30 minutes (or until most of the liquid has been absorbed and farro is tender). Drain remaining liquid and set aside.
- While sweet potatoes and farro cook, place egg(s) in a saucepan with 1 inch of water. Cover and place over high heat. Once boiling, cook for 5-6 minutes then remove from heat, drain warm water and fill the pot with cold water. Allow to sit until cool enough to handle and peel.
- Place cooked farro in the bottom of a bowl and layer with roasted sweet potatoes, avocado, tomatoes and eggs. Top with a drizzle of olive oil, a squeeze of lime juice and a sprinkle of salt & pepper followed by cotija cheese, cilantro and hot sauce as desired.
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