Breakfast Bowl with Farro and Roasted Veggies [ 45 min ]
Start your day with a burst of color and nutrition with our Sunrise Farro Veggie Bowl. This dish brings together the chewy texture of farro with the rich flavors of roasted vegetables, creamy goat cheese, and fresh avocado, all perfectly balanced to keep you satisfied and energized. Each bite delivers a delicious mix of tastes and textures, making it a delightful option for a quick and wholesome breakfast. Prepared in under an hour, this bowl is a fantastic way to kickstart your morning with vitality and flavor.
Ingrédients
- 1 cup farro
- 2 cups water
- 1 tablespoon olive oil
- 1 medium sweet potato, diced
- 1 red red bell pepper, chopped
- 1 zucchini, zucchini, sliced
- 1/2 cup cherry tomatoes, halved
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1 cup baby spinach
- 1/4 cup crumbled goat cheese
- 1 avocado, avocado, sliced
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Rinse the farro under cold water and drain. In a medium pot, bring the water to a boil and add the farro. Cook for about 20 minutes or until tender, then drain any excess water.
- While the farro is cooking, toss the sweet potato, red bell pepper, and zucchini with olive oil, salt, pepper, and smoked paprika. Spread the veggies evenly on the prepared baking sheet.
- Roast the vegetables in the preheated oven for 20-25 minutes, or until tender and slightly caramelized, stirring halfway through.
- In a large bowl, combine the cooked farro, roasted vegetables, cherry tomatoes, and baby spinach. Toss gently to combine.
- Divide the farro and veggie mixture into bowls. Top with crumbled goat cheese, avocado slices, and fresh parsley.
- Serve warm and enjoy your nutritious breakfast bowl!
Nutrition
Serving: 100gCalories: 420kcalCarbohydrates: 60gProtéines: 12gFat: 16gSucre: 8g
Tried this recipe?Let us know how it was!