Roasted Vegetable Grain Bowl

Ingredients

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 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.

Insider Info

• Special equipment: small food processor
• Note: The USDA recommends cooking eggs until the yolk and whites are firm.

Nutritional Info

Per Serving: 1/4th of Serving