Farro Protein Breakfast Bowls
Prep time: 15 minutes
Cook time: 20 minutes
Ready in: 35 minutes
Serves: 2
.jpg?width=900&height=1351&name=P07-B_FARRO%20PROTEIN%20BREAKFAST%20BOWL%20(1).jpg "Farro Protein Breakfast Bowl")
INGREDIENTS
● 1 1/2 cups pearled farro, rinsed and drained
● 1/2 cup plain yogurt
● 1/2 lemon, juiced, plus lemon wedges, for serving
● 1 tablespoon chopped fresh dill
● 1 tablespoon chopped fresh chives
● 1 clove garlic, finely grated
● Kosher salt and freshly ground black pepper, to taste
● 1 pint cherry tomatoes, halved
● 2 cups stemmed and chopped kale
● 2 soft-boiled eggs, halved
● 1 avocado, halved, pitted, peeled and sliced
● 1/2 cup plain yogurt
● 1/2 lemon, juiced, plus lemon wedges, for serving
● 1 tablespoon chopped fresh dill
● 1 tablespoon chopped fresh chives
● 1 clove garlic, finely grated
● Kosher salt and freshly ground black pepper, to taste
● 1 pint cherry tomatoes, halved
● 2 cups stemmed and chopped kale
● 2 soft-boiled eggs, halved
● 1 avocado, halved, pitted, peeled and sliced
DIRECTIONS
1. Bring a medium pot of salted water to a boil over high heat. Add farro and cook until
tender, about 15 to 20 minutes. Drain.
2. Meanwhile, whisk yogurt, lemon juice, dill, chives and garlic together in a small bowl until
combined. Season with salt and pepper.
3. Transfer cooked farro to 4 bowls and top evenly with tomatoes, kale, eggs and avocados.
Drizzle with yogurt mixture and serve.
