Farro Breakfast Bowl

70 minutes
4 servings


olive oil, divided
2 Tbsp.
sliced cremini mushrooms
6 ounces
to taste
ground black pepper
to taste
garlic, minced
1 clove
fresh thyme (or 1 tsp. dried)
1 Tbsp.
1 cup
vegetable stock
3.5 cups
diced butternut squash (about 12 ounces)
2 cups
roughly chopped kale
1.5 cups
eggs, poached
4 large
plain Greek yogurt, strained
1 cup
harissa paste
1 Tbsp.
lemon zest
1/2 tsp.



  1. PREHEAT oven to 425 degrees F. LINE a baking sheet with parchment paper.
  2. In a large sauté pan, HEAT 1 tablespoon olive oil over medium-high heat. ADD mushrooms in a single layer and SAUTÉ 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.
  3. 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.
  4. 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.
  5. Once farro has cooked, ADD roasted butternut squash to the pan. STIR in kale until slightly wilted. SEASON with salt and pepper, to taste.
  6. 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!


Insider 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.


Nutritional Info

Per Serving:

Total Fat
13 g
190 mg
Polyunsaturated Fat
2 g
Monounsaturated Fat
7 g
860 mg
45 g
7 g
Dietary Fiber
5 g
20 g
Vitamin A
510 mcg
180 mg
2.6 mg
Vitamin D
1.1 mcg
55 µg
130 mg
570 mg