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!
