Sweet Potato & Farro Breakfast Bowl
A hearty, healthy breakfast bowl with roasted sweet potatoes and farro.
Servings: 2
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)