This sweet potato and farro breakfast bowl is a great way to start your day off in a healthy, protein packed way. Sweet potatoes are a great source of nutrients known for promoting gut health, enhancing brain function and supporting a healthy immune system and farro is a wonderful source of fiber and plant protein.
If you are looking for a hearty, healthy and filling way to kick off your day, then let’s get this sweet potato and farro breakfast bowl started…
Begin by gathering your ingredients. For two breakfast bowls, you will need 1 large sweet potato, some olive oil and seasoning, 2 cups of farro, 2 cups of arugula and 2-4 large eggs.
Start by cooking the farro, as it will take the longest. Add 2 cups into a saucepan and cover the farro with cool water. Place the saucepan over medium high heat and bring the water to a simmer. Simmer the farro according to the instructions on the packaging. Typically whole wheat farro takes about 60 minutes to cook, pearled farro takes 25-30 minutes to cook and quick cooking farro takes 10-15 minutes.
While the farro is cooking, peel and dice a large sweet potato and toss the cubes in a tablespoon of olive oil and 1/2 teaspoon of your favorite seasoning blend. Once all of your sweet potato cubes are coated, transfer them onto a parchment lined baking sheet.
Roast the sweet potato in a 400 degree oven for 20-25 minutes or until they are tender. Occasionally stir the sweet potatoes around a bit to ensure that they cook evenly.
Once your sweet potatoes and farro are close to being done, place a large skillet over medium heat and cook your eggs to your liking. I typically add 1 egg to each bowl, but you can definitely make 2 per bowl to bulk it up a bit.
To build your breakfast bowls, divide your farro and sweet potatoes between two shallow bowls. Add a big handful of arugula into the bowl and top with your eggs. Add a big sprinkle of salt and black pepper over the whole bowl and maybe some red pepper flakes, if you want to add a little kick to your breakfast…
Add a little salsa, some sour cream or a little hot sauce over your bowl and grab your coffee, its time for breakfast…
The warm farro and sweet potatoes are so comforting, the arugula brings a cool layer of freshness and if you happened to make your eggs sunny side up or over easy, when that yolk gets mixed into everything… breakfast perfection will occur…
The next time you are looking for a delicious way to start your day, make yourself this sweet potato and farro breakfast bowl. You are going to love it…
Sweet Potato & Farro Breakfast Bowl
Ingredients
- 1 large sweet potato, peeled, diced
- 1 tablespoon of olive oil
- 1/2 teaspoon of your favorite seasoning blend
- 2 cups of farro, cooked
- 2 cups of arugula
- 2-4 large eggs
- salt and black pepper
- red pepper flakes (optional)
- salsa, sour cream or hot sauce (optional)
Instructions
- Add 2 cups of farro into a saucepan and cover with cold water
- Bring the water to a simmer and cook according to the instructions on the packaging
- Preheat your oven to 400 degrees
- Peel and dice a large sweet potato, toss in olive oil and your favorite seasoning and transfer to a parchment lined baking sheet
- Bake the sweet potatoes, tossing them occasionally, for 20 minutes or until they are tender
- When the farro and sweet potatoes are close to be ready, place a large skillet over medium heat and cook your eggs to your liking
- Divide the farro and arugula between two bowls, add the sweet potatoes and top with the eggs
- Sprinkle with salt, black pepper and red pepper flakes (optional)
- Add salsa, sour cream or hot sauce (optional)
