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grain bowl with roasted sweet potatoes, romanesco, radishes, chimichurri sauce, and a fried egg
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High-Protein Chimichurri Grain Bowl

This High-Protein Chimichurri Grain Bowl is a healthy vegetarian lunch or weeknight dinner idea. Recipe can be made ahead and enjoyed either warm or cold! 
Cuisine Mediterranean
Keyword eggs, farro, parsley, radishes, sweet potato
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2

Ingredients

  • 1/2 cup dry farro
  • 1 med-large sweet potato
  • Approx. 5 radishes
  • 1 head romanesco (or broccoli/cauliflower)
  • 1 Tbsp extra virgin olive oil
  • Salt, to taste
  • 2 large eggs
  • 1 tsp cooking oil (e.g. olive, avocado)

Chimichurri:

  • 1 cup fresh parsley
  • 1/4 cup extra virgin olive oil
  • 1 Tbsp red wine vinegar
  • 1 clove garlic
  • 1 tsp oregano
  • Salt + pepper, to taste

Instructions

  • Preheat your oven to 400F.
  • Cook farro on the stovetop according to package directions.
  • Chop sweet potato, romanesco, and radishes into 1-inch pieces. Toss in olive oil and salt, then spread on a large baking sheet. Roast the veggies in the oven for about 30 minutes, or until slightly browned and fork-tender.
  • Meanwhile, make the homemade chimichurri sauce by placing fresh parsley, olive oil, red wine vinegar, garlic, oregano, salt, and pepper into a food processor. Pulse until a sauce forms. Adjust seasonings to taste.
  • Heat a frying pan over medium-high. Add cooking oil and crack eggs onto the pan. Allow them to cook for about 3-5 mins, or until the whites are fully cooked and the yolks are still runny.
  • When all the ingredients have cooked, plate your grain bowls by topping half of the cooked farro with half of the roasted veggies. Top each bowl with the chimichurri sauce and a fried egg. Stir everything together, and enjoy!

Notes

*For a gluten-free version, swap the farro with another gluten-free whole grain, such as quinoa, brown rice, or millet.
*This recipe can be made in advance and is a great meal prep option. You can either keep the farro, veggies, and chimichurri separate and assemble before serving. OR you can stir everything together before storing and enjoy the dish cold (it tastes great both ways)! The ingredients will keep for 3-4 days in an airtight container in the fridge. Make the fried egg immediately before serving (it only takes a few minutes), or swap with a hard-boiled egg if you'd like to make the entire recipe in advance and pack it for lunch.
*The recipe will reheat well on the stovetop or in the microwave.