Fifteen days into the new year and it’s already been off to a busy start! I spent my New Year in Peru, hiking the Incan Trail, and returned last weekend. And what an experience that was! A once in a lifetime experience. I’ll explain all about my trip with pictures in a future post- so stay tuned!
While in Peru, I ate everything and anything. Their cuisine is delicious and SO good! And now that I’m back in Boston and on the 9-5 work grind again, I am back to meal prepping and trying to eat healthy. New year, new me…right?! To get back on the healthy eating bandwagon, I am starting the week off with this nutritious Warm Farro Vegetable Bowl.Lately, with meal prepping, I have been getting kinda grossed out about meat. Scratch that, I’ve ALWAYS been picky about leftover meat. It’s just honestly not my thing. I get weirded out about reheating chicken in a microwave in fear that it makes it dry and/or too tough. And a couple days into a meat-heavy meal prep, I always end up throwing it out because I can’t eat the meat. It becomes such a waste and I’ve learned to meal prep vegetarian food. That being said, this is a great vegetarian dish to meal prep!
Inspired by a dish from my local Mediterranean bakery, this bowl is so tasty! Not to mention super healthy, too. It contains roasted eggplant, sweet potatoes, farro, spinach, greek yogurt, pomegranate, and a soft boiled egg topped with a cider vinaigrette. To those of you unfamiliar with farro, it is a whole grain wheat and is not gluten-free. Bob’s Red Mill sells a good farro, which I used for this recipe, that you can get on Amazon here.
This bowl is completely balanced, containing lots of fiber, carbs, and protein to fuel you for the rest of your day! It can be eaten for meal prep or a vegetarian meal at home.
- 1 Medium Eggplant
- 2 Small Sweet Potatoes
- 3 Tablespoons Olive Oil
- 1 cup Farro, uncooked
- 2 Eggs
- 6 ounce bag of fresh Spinach
- 1 Pomegranate, peeled and deseeded
- 1 cup of Greek Yogurt, Plain and Unsweetened
- 2 Tablespoons Apple Cider Vinegar
- 1 Tablespoon Maple Syrup
- 2 Tablespoons Olive Oil
- ½ Tablespoon Mayonnaise
- 1 Teaspoon Dijon Mustard
- Salt and Pepper to taste
- Heat the oven to 425 degrees Farenheit
- Slice the eggplant and sweet potatoes into 1-inch cubes
- Toss with olive oil and generously salt and pepper
- Place on a lined baking sheet (I needed to two)
- Bake the eggplant and sweet potatoes for 30-40 minutes
- While the eggplant and sweet potatoes are in the oven, cook the one cup of farro according to the directions on the package (mine took about 30 minutes to cook)
- While the farro is cooking, place water in a small saucepan and boil on high
- Once water is boiling, place the two eggs in the boiling water and cook for 6 minutes
- Get a bowl full of ice water ready so that you can place the cooked eggs into it when done
- While eggs are cooking, saute the spinach in a large frying pan with 1 tablespoon of Olive Oil
- Cook until wilted
- Once eggs are done cooking for 6 minutes, immediately place the eggs in the bowl full of ice water to prevent from overcooking
- Once cooled, peel off the shelves and slice each egg in half
- After the sweet potatoes and eggplant are tender and slightly golden brown, remove from oven
- Evenly distribute the eggplant, sweet potatoes, farro, spinach, egg halves, pomegranate seeds, and greek yogurt into each bowl
- Drizzle with the cider vinaigrette
- Serve and enjoy!
- Place all ingredients into a bowl
- Whisk until thoroughly blended
- Drizzle desired amount onto each warm farro vegetable bowl
- Store the leftovers in the refrigerator to use on other salads/bowls