Description
A hearty and nutritious Harvest Roasted Vegetable Grain Bowl featuring roasted sweet potatoes, brussels sprouts, red onion, and red pepper, served over tender farro tossed in a fresh basil vinaigrette, topped with a perfectly cooked egg.
Ingredients
Scale
- 1 sweet potato, diced
- 16 oz. brussels sprouts, halved
- 1 red onion, halved and then quartered
- 1 red pepper, cut into 2” cubes
- 2 tablespoons olive oil
- 1/2 teaspoon ground cinnamon
- 1 teaspoon salt
- 1 cup of farro
- 3 cups of water
- 1/2 cup fresh basil
- 2 tablespoons red wine vinegar
- 2 tablespoons olive oil
- 2 teaspoons Dijon mustard
- 1 garlic clove
- Salt & pepper to taste
- 4 eggs
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine sweet potatoes, brussels sprouts, red onion, and red pepper. Add olive oil, ground cinnamon, and salt. Toss well.
- Spread the vegetables on a baking sheet and roast for 30 minutes, stirring halfway through.
- In a saucepan, combine farro and water. Bring to a boil, cover, and simmer for about 30 minutes. Drain excess liquid.
- In a food processor, blend fresh basil, red wine vinegar, olive oil, Dijon mustard, garlic, salt, and pepper until smooth.
- Pour the basil dressing over cooked farro and toss gently.
- Prepare eggs to your preferred doneness.
- Divide farro among bowls, layer with roasted vegetables, and top with a cooked egg.
- Serve immediately and enjoy.
Notes
- This dish is great for meal prep. <liFeel free to substitute vegetables based on your preference.
- Adjust seasoning to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Roasting and boiling
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 411
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 8 g
- Protein: 15 g
- Cholesterol: 186 mg