Roasted Vegetable Grain Bowl

Green Goddess Grain Bowl with Soft-Boiled Egg
  • 70M Total Time

  • 10M Prep Time

  • 20 Ingredients

  • 4 Servings

Packed with veggies and topped with perfectly cooked soft-boiled eggs, these grain bowls make a satisfying and tasty lunch or dinner. Consider prepping some of the ingredients in advance for even easier bowl assembly.


This recipe was developed for the Egg Nutrition Center by Sara Haas, RDN, LDN

Sara Haas, RDN, LDN


  1. Preheat oven to 450°F and line a large, rimmed baking sheet with foil. Place it in the oven while it preheats.  


  2. For the Farro: Bring water to a boil in a medium saucepan. Add farro and reduce heat to a simmer. Cover and cook until tender, about 20 to 25 minutes. Drain, then rinse with cold water to cool. 

  3. For the Vegetables: Meanwhile, toss sweet potato, onion, zucchini and squash with oil, salt and the black pepper. Remove baking sheet from the oven and coat generously with non-stick cooking spray. Spread vegetables out evenly onto prepared baking sheet. Roast, stirring once halfway through cooking time, until vegetables are fork-tender, about 30 minutes. Remove baking sheet from oven, add the kidney beans and stir to combine. Return baking sheet to oven and cook an additional 5 minutes.   

  4. For the Dressing: Add the yogurt, buttermilk, garlic, chives, parsley, spinach, tarragon and salt to the bowl of a small food processor.Blend, scraping down the sides as needed, until smooth. Transfer to a bowl then cover and refrigerate until ready to use. 

  5. For the Eggs: Bring a small saucepan of water to a simmer over medium-high heat. Use a spoon to gently drop eggs into water; cook for 8 minutes. Drain carefully using a slotted spoon and place eggs in an ice bath to stop the cooking process. Once cooled, peel and slice eggs in half. 

  6. For the Bowls: To serve, divide farro and spinach among serving bowls. Toss vegetables and beans with 1 tablespoon dressing and distribute among bowls. Top with eggs and drizzle bowls with remaining dressing.  


    Special equipment: small food processor 


    Note: The USDA recommends cooking eggs until the yolk and whites are firm.


  • 2 cups water
  • 1 cup farro, rinsed
  • 1 medium sweet potato, cut into 1/2-inch cubes
  • 1 small red onion, cut into 1/2-inch pieces
  • 1 zucchini, cut into 1/2-inch cubes
  • 1 yellow squash, cut into 1/2-inch cubes
  • 1 Tbsp extra-virgin olive oil
  • 1/4 tsp kosher salt
  • 1/8 tsp ground black pepper
  • 1 (15-ounce) can no-salt-added kidney beans, drained and rinsed
  • 4 large eggs
  • 1/4 cup nonfat plain Greek yogurt
  • 2 Tbsp low-fat buttermilk
  • 1 clove garlic
  • 1/4 cup fresh chives, roughly chopped
  • 1/4 cup fresh parsley, roughly chopped
  • 1/2 cup baby spinach
  • 2 Tbsp fresh tarragon leaves
  • 1/8 tsp kosher salt
  • 4 cups baby spinach

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

Click here for more food safety information.