Description
A healthy, filling, fall inspired dinner recipe packed with nutrients and bursting with flavor! You’ll love the dressing the farro is tossed with!
Ingredients
Scale
- 1 sweet potato, diced
- 16 oz. brussels sprouts, halved
- 1 red onion, halved and then quartered
- 1 red pepper, cut into 2” cubes
- 2 tablespoons olive oil
- 1/2 teaspoon ground cinnamon
- 1 teaspoon salt
- 1 cup of farro
- 3 cups of water
- 1/2 cup fresh basil
- 2 tablespoon red wine vinegar
- 2 tablespoon olive oil
- 2 teaspoons dijon mustard
- 1 garlic clove
- salt & pepper to taste
- 4 eggs
Instructions
- Preheat oven to 400 degrees.
- To a large bowl, add sweet potatoes, brussels sprouts, red onion, red pepper, olive oil, ground cinnamon, and salt. Toss to cover with seasoning.
- Bake for 30 minutes.
- In the meantime add farro and water to a medium size saucepan. Bring to a boil, cover, and simmer for 30 minutes. Drain out excess liquid and set aside.
- In a small food processor add fresh basil, red wine vinegar, olive oil, dijon mustard, garlic cover, salt, and pepper. Blend until smooth like a dressing.
- Add the dressing to the farro mixture. Toss to coat the farro.
- Serve the roasted vegetables over the farro and top with an egg done to your desired doneness. (I like over easy because I like the yoke runny)
- Enjoy!
Nutrition
- Serving Size: 3/4 cup farro + veggies + 1 egg
- Calories: 411
- Sugar: 5 g
- Sodium: 796 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Carbohydrates: 47 g
- Fiber: 7 g
- Protein: 15 g
- Cholesterol: 186 mg
