My go-to during busy weekdays are bowls- super easy to combine things to get my balance of macronutrients I need, while also giving me a chance to use up all ingredients in my fridge before they expire. Usually, I will prepare several servings of an healthy grain before my week kicks off, and keep the container in my fridge so I can take from it whenever necessary. This week, it was farro- this ancient grain is packed with protein and is super filling. I also love the chewy texture of it.

You can alter the recipe using whichever vegetables you prefer, as it's a versatile base. In this case, one of my best friends, MC, was coming over to eat and we both share a love of putting poached eggs on top of, well, everything. So a poached egg topping it was!

Farro Bowl: Roasted Sweet Potatoes, Garbanzo Beans, Sunflower Seeds & Arugula, w/a Peppered Poached Egg

Ingredients:

*serves 2

2/3 cup Farro (pre-cooked)
1 Sweet Potato
1 tbsp EVOO
1/2 cup cooked and drained Garbanzo Beans (I used a can of Trader Joe's Organic Garbanzo beans and gave them a good rinse to get some of that unnecessary salt off)
2 tbsp Sunflower Seeds
2 cup fresh, washed Baby Arugula
2 Eggs
Salt, Garlic Powder, Red Pepper, and Black Pepper to taste

Recipe

1. Preheat oven to 400 degrees F. Peel and dice washed sweet potato into half-inch cubes. In a small bowl, toss EVOO, diced sweet potato, and sprinkles of spices until evenly coated. Arrange diced potatoes onto baking sheet, with a little room to breathe. Pop into oven once heated up- bake for approximately 25 minutes or so, pending on oven power/size of potato dices.

2. In a medium saucepan, combine farro, garbanzo beans, and sunflower seeds. Add in sweet potato once cooked. Warm up over low heat. Once hot, add baby arugula and cover pot for greens to slightly wilt, then mix in with spatula.

3. For poached egg: In a small saucepan, bring water to a light boil. Add a splash of vinegar, use slotted spoon to whirlpool water, gently dropping the egg in. Reduce heat to simmer, cover, and cook for ~5 mins.

4. Divide farro + veggie mixture into bowls, add poached egg, sprinkle some spices and serve!

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