Roasted Vegetable Grain Bowl

Directions

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.
    

Ingredients

• 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