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!
Servings: 2
Calories: 382kcal
Ingredients
- 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!)
Instructions
- 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!
Nutrition
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