Farro Breakfast Bowl

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!