Farro Breakfast Bowl Recipe | The Foodie Dietitian
Super savory and hearty, this farro breakfast bowl is packed with veggies and topped with a poached egg and creamy harissa labneh for a kick!
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Cooking tools:
- Oven
- Baking sheet
- Parchment paper
- Saute pan
- Saucepan
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Fine-mesh sieve
- Cheesecloth
- Pot
- Ramekin
- Slotted spoon
- Paper towel
- Measuring cup
- Measuring spoon
- Spoon
- Stove
- Kitchen timer
Ingredients
- 2 tablespoons olive oil, divided
- 6 ounces sliced cremini mushrooms
- Salt
- 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
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