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Farro and Roasted Vegetable Bone Broth Bowl

  • 15 min
    Prep Time
  • 55 min
    Total Time
  • 1 serving
  • 720 per 1 serving


  • 2 cups Pacific Foods® Organic Chicken Bone Broth with Sea Salt
  • 1/2 cup uncooked farro
  • 1 sweet potato, peeled and cubed
  • 1 tablespoon avocado oil
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon ground black pepper
  • 1 cup baby arugula
  • 1/4 cup red cabbage, shredded
  • 1 hard cooked egg, peeled


  • Step 1

    Add bone broth to a medium pot and bring to a boil. Stir in the 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. 

  • Step 2

    While the farro is cooking, heat the oven to 400°F. 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. 

  • Step 3

    Add roasted sweet potato, cooked farro, arugula, cabbage and egg to a bowl.  You can also top with microgreens and pickled red onion, if desired. Dig in!

Calories 720
Total Fat 22 g
Sat. Fat 3.7 g
Trans Fat 0 g
Cholesterol 207 mg
Sodium 1832 mg
Total Carb 90 g
Dietary Fiber 14 g
Sugar 13 g
Protein 39 g
Vitamin D 7 %DV
Calcium 13 %DV
Iron 32 %DV
Potassium 27 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.