Skip to content

Farro and Roasted Vegetable Bone Broth Bowl

  • 15 min
    Prep Time
  • 1 hr 5 min
    Total Time
  • 1 people


  • 1/2 cup farro
  • 1/2 cup Pacific Foods™ Organic Chicken Bone Broth with Sea Salt
  • 1 tablespoon avocado oil
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1 sweet potato, cubed
  • 1/4 cup red cabbage, shredded
  • 1 cup arugulaflakes for garnish
  • 1 hard cooked egg


  • Add bone broth to a medium pot and bring to a boil. Stir in farro, cover, and reduce heat to a simmer. Cook farro for 30 minutes, or until softened and cooked. Drain off excess bone broth, if necessary. Remove from heat and set aside. Preheat oven to 400 degrees Fahrenheit. Add cubed sweet potato to a large baking tray and drizzle with avocado oil. Sprinkle with sea salt and pepper and toss to coat. Roast for 25 minutes or until softened. Create bone broth bowl: add roasted sweet potato, cooked farro, shredded red cabbage, arugula, a hard-boiled egg, microgreens, and pickled red onion to a bowl. Dig in!