Farro Breakfast Bowl Recipe | The Foodie Dietitian | Kara Lydon

Ingredients

• 2 tablespoon olive oil, divided
• 6 ounces sliced cremini mushrooms
• Salt and pepper
• 1 clove garlic, minced
• 1 tablespoon fresh thyme (or 1 teaspoon dried)
• 1 cup farro
• 3 1/2 cups vegetable stock
• 2 cups diced butternut squash (about 12 ounces)
• 1 1/2 cups roughly chopped kale
• 4 eggs (for one egg per serving) or 8 eggs (for two eggs per serving), poached*
• 1 cup plain Greek yogurt, strained*
• 1 tablespoon harissa paste
• 1/2 teaspoon lemon zest
• Salt, to taste