Ingredients
| water |
2 cups
|
| farro, rinsed |
1 cup
|
| 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
|
| extra-virgin olive oil |
1 Tbsp
|
| kosher salt |
1/4 tsp
|
| ground black pepper |
1/8 tsp
|
| no-salt-added kidney beans, drained and rinsed |
1 (15-ounce) can
|
| large eggs |
4
|
| nonfat plain Greek yogurt |
1/4 cup
|
| low-fat buttermilk |
2 Tbsp
|
| garlic |
1 clove
|
| fresh chives, roughly chopped |
1/4 cup
|
| fresh parsley, roughly chopped |
1/4 cup
|
| baby spinach |
1/2 cup
|
| fresh tarragon leaves |
2 Tbsp
|
| kosher salt |
1/8 tsp
|
| baby spinach |
4 cups
|
Directions
-
PREHEAT oven to 450°F and LINE a large, rimmed baking sheet with foil. PLACE it in the oven while it preheats.
-
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.
- 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.
- 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.
- 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.
- 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
| Calories |
460
|
| Total Fat |
9.2 g
|
| Saturated Fat |
2.3 g
|
| Trans Fat |
0 g
|
| Polyunsaturated Fat |
1.7 g
|
| Monounsaturated Fat |
4.4 g
|
| Cholesterol |
187 mg
|
| Sodium |
430 mg
|
| Total Carbohydrates |
70 g
|
| Fiber |
15 g
|
| Sugars |
5.6 g
|
| Added Sugars |
0 g
|
| Protein |
27 g
|