Dinner - Lunch
Farro Breakfast Bowl
This savory and hearty grain bowl features farro, colorful vegetables, and creamy harissa labneh. It’s topped off with a poached egg for an extra layer of flavor and nutrition.
Yields 4 Servings
Prep + Chill Time
10 mins
Cook Time
60 mins
Total Time
70 mins
The creamy texture of the labneh perfectly complements the chewy farro, while the poached egg adds a richness that ties everything together. This dish not only provides a satisfying and delicious start to your day but also offers a nutritious balance of carbohydrates, protein, and essential vitamins.
This breakfast bowl is ideal for a leisurely weekend brunch or prepare a batch on Sunday for easy reheating during the week. Simply top with a fresh poached egg for a delightful start to your day.
Ingredients
- 2 Tbsp olive oil, divided
- 6 oz sliced cremini mushrooms
- salt, to taste
- ground black pepper, to taste
- 1 clove garlic, minced
- 1 Tbsp fresh thyme (or 1 tsp dried)
- 1 cup farro
- 3.5 cups vegetable stock
- 2 cups diced butternut squash (about 12 oz)
- 1.5 cups roughly chopped kale
- 4 Large Dakota Layers eggs, poached
- 1 cup plain Greek yogurt, strained
- 1 Tbsp harissa paste
- 1/2 tsp lemon zest
Instructions
- Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
- In a large sauté pan, heat 1 tablespoon olive oil over medium-high heat. Add mushrooms in a single layer and sauté for until golden brown, about 3-5 minutes without stirring. Season with salt and pepper. Flip mushrooms over and sauté until other side is golden brown, about 2-4 minutes without stirring. Add garlic and thyme and cook until fragrant, about one minute.
- Add farro and vegetable stock. Bring to a boil. Reduce heat to low, cover, and let simmer until farro is tender and sauce forms, about 50 minutes.
- On a baking sheet, add butternut squash. Drizzle with remaining olive oil and season with salt and pepper. Toss to coat. Roast squash at 425 degrees F until tender and slightly browned, about 30-40 minutes.
- Once farro has cooked, add roasted butternut squash to the pan. Stir in kale until slightly wilted. Season with salt and pepper, to taste.
- In a small bowl, whisk together strained yogurt, harissa paste and lemon zest. Season with salt, to taste. Spoon labneh at the bottom of the bowl before layering farro mixture and egg over top. Enjoy!
Tips:
- To reheat farro, add a splash of vegetable broth to maintain texture.
- To strain Greek yogurt, line bowl with strainer and cheesecloth. Spoon yogurt on top of cheese cloth and let sit in the refrigerator for 12-24 hours.
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