This recipe was born from the need to empty out our fridge in Knox before our move to NYC. It turned out so delicious that I had to share! Even if you don’t have these exact ingredients, I hope it inspires you to create your own version of the kitchen sink bowl!
Ingredients (serves 2)
- 1/2 c farro
- 4 eggs, scrambled
- 1 red bell pepper, sliced
- 1/2 red onion, sliced
- 4 carrots, coined
- 1 c spinach, chopped
- 1/2 c cherry tomatoes
- Roasted garlic, to your hearts desire
- Coarse sea salt and black pepper
- Vegan or regular parmesan
Directions
- Cook the farro according to package directions.
- While the farro is cooking, wash and chop the bell pepper, red onion, and carrots. Toss in EVOO, salt, and pepper. Roast on 425 degrees for about 20 min.
- Next, chop the spinach and set aside.
- Scramble the eggs while the veggies and farro is cooking.
- With about 3 min left on the veggies, toss the tomatoes on the tray to blister.
- While the veggies are finishing, take the farro off the stovetop and put in serving bowls. Add salt, pepper, roasted garlic and parmesan to your preference.
- Add the scrambled eggs, roasted veggies, and chopped spinach to the farro.
- Mix well and enjoy!
Send me photos of your own version of the Kitchen Sink Brunch Bowl on Instagram @healthbyhaven!
