Summer Squash and Farro Veggie Bowl
This Squash and Farro Veggie Bowl is loaded with some of summer's most popular vegetables, packing a punch of nutrition, along with a delightful color palette!
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
- 1/2 cup farro uncooked
- 2 small yellow squash sliced
- 1 medium zucchini sliced
- 1 tbsp extra virgin olive oil
- 1/4 tsp black pepper
- 1/2 tsp balsamic vinegar
- 1 tbsp maple syrup
- 1/4 tsp lemon pepper
- 1/2 tsp onion powder
- 1/4 tsp garlic salt
- 3/4 tsp oregano
- 1/2 tsp parsley
- 2 tbsp green chili peppers
- 1/2 cup cherry tomatoes halved
- 2 tbsp crumbled feta
- 2 eggs over easy (optional - but recommended!)
Cook Farro according to directions on package and set aside.
While farro is cooking, wash and prep all vegetables. Add sliced squash and zucchini to medium pan.
Add next nine ingredients (olive oil - parsley) to small bowl and stir with fork until well combined. Pour dressing mixture over the sliced squash and zucchini and cook over medium heat for approximately 5 minutes, stirring frequently.
After the first 5 minutes, add green chili peppers and cherry tomatoes to pan with veggies, and cook additional 4-5 minutes or until cooked to your preference. I tend to prefer my veggies still be a touch crunchy and not too soggy.
Once farro has cooked, divide evenly between two bowls, then dish out the cooked veggies and top with feta cheese.
Using same pan as you used to cook the veggies, coat with a light layer of coconut oil cooking spray and add eggs to pan. Cook over medium heat for approximately 3 minutes, flip and cook another 1-2 minutes, or according to your preference. Personally, I think the runny yoke is essential when topping a bowl full of seasoned veggies!
Serving: 1g | Calories: 382kcal | Carbohydrates: 49.9g | Protein: 16.3g | Fat: 13.6g | Saturated Fat: 3.3g | Polyunsaturated Fat: 6.1g | Cholesterol: 218.8mg | Sodium: 268.5mg | Fiber: 6.4g | Sugar: 14g