Autumn Vegetable and Egg Bowls
This warm and hearty bowl brings together harvest vegetables, nutty farro, and soft-boiled cage-free eggs with a zesty yogurt-chive dressing. It’s colorful, protein-packed, and perfect for cool autumn nights.
Prep
15m
Cook
40m
| Category: | Breakfast Main Course |
| Seasons | Autumn |
| Tags: |
Ingredients
For
4
Batch(es)
Ingredients
| 2 Oakdell cage-free eggs, soft-boiled and peeled |
| 1 medium sweet potato, diced |
| 1 zucchini, chopped |
| 1 yellow squash, chopped |
| 1 Tablespoon olive oil |
| 1/2 teaspoon salt |
| 1/2 teaspoon pepper |
| 2 cups water |
| 1 cup farro, rinsed |
| 1/4 cup Greek yogurt |
| 1 teaspoon minced garlic |
| 1 Tablespoon fresh lemon juice |
| 1/4 cup fresh chives or green onions, chopped |
| 1/4 teaspoon salt |
| 1/4 teaspoon pepper |
| 2 Tablespoons water (optional to thin sauce) |
Autumn Vegetable and Egg Bowls Directions
- Roast the vegetables: Preheat oven to 450 degrees. Spread sweet potatoes, zucchini, and squash on a baking sheet. Drizzle with olive oil, salt, and pepper and toss. Cook for 30 minutes.
- Cook the farro: In a medium saucepan, bring 2 cups water to a boil. Add farro, reduce heat to low, and cook according to package instructions (usually 20–30 minutes), until chewy and tender. Drain excess water if needed.
- Make the sauce by adding yogurt, garlic, lemon juice, chives, salt, and pepper to a small bowl and stir together. Add water if needed to thin the sauce.
- To assemble, place farro in a bowl, top with baked vegetables, cut boiled eggs in half and add to the top, and drizzle with dressing.
