Roasted Vegetable Grain Bowl | Louisiana Egg Commission

Ingredients

• water | 2 cups
• farro, rinsed | 1 cup
• medium sweet potato, cut into 1/2-inch cubes | 1
• small red onion, cut into 1/2-inch pieces | 1
• zucchini, cut into 1/2-inch cubes | 1
• yellow squash, cut into 1/2-inch cubes | 1
• extra-virgin olive oil | 1 Tbsp
• kosher salt | 1/4 tsp
• ground black pepper | 1/8 tsp
• no-salt-added kidney beans, drained and rinsed | 1 (15-ounce) can
• large eggs | 4
• nonfat plain Greek yogurt | 1/4 cup
• low-fat buttermilk | 2 Tbsp
• garlic | 1 clove
• fresh chives, roughly chopped | 1/4 cup
• fresh parsley, roughly chopped | 1/4 cup
• baby spinach | 1/2 cup
• fresh tarragon leaves | 2 Tbsp
• kosher salt | 1/8 tsp
• baby spinach | 4 cups