If you know me at all you know I loveeeee breakfast food. Breakfast for dinner? Sign me up! In all the cold and dreary weather we’ve been having in Knoxville lately, my body has been craving warming, filling foods. I knew I had to make some sort of veggie-grain-breakfast bowl and this Farro Brunch Bowl is pretty fantastic, if I do say so myself! But don’t just take my word for it – whip it up and try it for yourself!
Ingredients
Serves 2
- 1 c cooked farro
- 1/4 white onion, diced
- 1/2 bundle of asparagus
- 1/2 c cherry tomatoes
- 1 large handful of spinach
- 2 eggs
- 1 avocado
- 1/4 c vegan parmesan (or sub regular cheese if dairy is your friend!)
- Coarse sea salt, black pepper, garlic powder, dried dill and dried parsley, to taste
- 1 – 2 tbs extra virgin olive oil
Directions
- Cook the farro according to package directions.
- While the farro is cooking, sautee the diced onion on low heat in the extra virgin olive oil for 3 – 5 min. I used some homemade garlic infused olive oil here and it was sooo tasty!
- Next, add the chopped asparagus and cook until slightly soft.
- While the asparagus and onion are cooking, fry two eggs in extra virgin olive oil.
- Take the farro off the stovetop and mix in the vegan parmesan and spices, to taste.
- Add the tomatoes and spinach to the onion and asparagus when the eggs are about to come off and just cook until they are just a bit wilty (1 – 2 minutes).
- Add all the veggies into a bowl with the farro and top with the fried eggs and diced avocado.
- Enjoy!
I hope you enjoyed this super easy Farro Brunch Bowl! It’s delicious and filling any time of the day. Make sure to let me know when you make it by commenting below or tagging me in your recipe photos on Instagram @haven_quinlan!
