Description
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
Scale
- 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.
