Farro and Roasted Vegetable Bone Broth Bowl

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Rating: 0
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Rate this recipe!

Prep Time

15Minutes

Cook Time

50Minutes

Servings

Person

Product Type

Broths & Stocks,

Prep Time

15Minutes

Cook Time

50Minutes

Servings

Person

Product Type

Broths & Stocks,

Farro and Roasted Vegetable Bone Broth Bowl

Votes: 0
Rating: 0
You:
Rate this recipe!

Prep Time

15Minutes

Cook Time

50Minutes

Servings

Person

Product Type

Broths & Stocks,

Prep Time

15Minutes

Cook Time

50Minutes

Servings

Person

Product Type

Broths & Stocks,

Ingredients

  • 1/2 cup farro
  • 1/2 cup Pacific Foods Organic Chicken Bone Broth
  • 1 tbsp avocado oil
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 1 sweet potato cubed
  • 1/4 cup purple cabbage shredded
  • 1 cup arugula
  • 1 hard boiled egg
  • microgreens to garnish
  • picked red onion to garnish

Instructions

  1. 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.
  2. Preheat oven to 400 degrees Fahrenheit.
  3. 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.
  4. 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!

Ingredients

  • 1/2 cup farro
  • 1/2 cup Pacific Foods Organic Chicken Bone Broth
  • 1 tbsp avocado oil
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 1 sweet potato cubed
  • 1/4 cup purple cabbage shredded
  • 1 cup arugula
  • 1 hard boiled egg
  • microgreens to garnish
  • picked red onion to garnish

Instructions

  1. 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.
  2. Preheat oven to 400 degrees Fahrenheit.
  3. 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.
  4. 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!