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5 from 1 vote

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
Course: Lunch/Dinner
Cuisine: American
Keyword: farro, summer squash, veggie bowl
Servings: 2
Calories: 382kcal
Author: Kaylee Pauley


  • 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