After the holidays were over, I sat down and did a mental scan of my body. I felt fine but my body was also crying out for healthy, whole foods. Weeks of cookies, babka, ice cream, and doughnuts will do that to you.
Cue: This farro lunch bowl. I made it yesterday before the blizzard hit St. Louis and it was the perfect warming meal. It’s full of good things such as broccoli, radishes, farro, and egg, and it comes together quickly.
A word about making soft-boiled/hard-boiled eggs: You can actually do it in the same pot as the farro. I was nervous to try this but it ended up working out well.
Wait until the water with the farro in it comes to a boil, then add you egg and place a lid on top of the pot. You can tilt the lid if things sound chaotic in the pot. Remove your eggs with a slotted spoon and place them in a bowl filled with cold water. Then you can carefully peel them. I like to peel my eggs under a slow stream of running cold water.
The real star of this show is the lemon garlic tahini sauce. I wanted to eat it by the spoonful. It’s light and citrusy and pairs well with ingredients in the bowl including the broccoli and egg. If you have extra, you can always put it in tupperware and use it in other bowls and salads. It’s a versatile dressing.
The other great thing about this dish is that it can be vegan. Just omit the eggs and you’re good to go. You could also add in mushrooms, tempeh, or tofu so you have more substance in your bowl.
If you don’t have farro on hand, feel free to sub in quinoa or rice. Those would be equally delicious with the veggies and tahini sauce.
Here’s a song to get you started on your farro bowl journey. I just discovered Nick Waterhouse and I’m really into his music.
Farro Lunch Bowl with Lemon Tahini Sauce
for the bowl:
1 cup farro, rinsed and drained
2 large eggs
1 large head broccoli, cut into florets
2 Tbsp extra-virgin olive oil
1 tsp soy sauce
2 Tbsp sesame seed oil
thinly sliced radishes
1 scallion, thinly sliced
salt to taste
for the sauce:
2 1/2 Tbsp fresh lemon juice
1 garlic clove, minced
1/4 tsp salt
1/3 cup extra-virgin olive oil, plus more as needed
3 Tbsp tahini
Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper and set aside.
Fill a medium pot with water and add the farro (proportions are according to package directions but in general, you should put about 3 cups of water in the pot so it covers the farro). Add a healthy pinch of salt to the pot. Bring the mixture to a boil and carefully add the eggs to the boiling pot. Put a lid on the pot and cook the eggs for about seven minutes. Remove the eggs with a slotted spoon and put them in a bowl filled with cold water. Wait a couple minutes and then crack the eggs and carefully peel them.
Cook the farro until it’s tender but still slightly chewy. Drain it and set it aside.
Toss the broccoli florets with olive oil and soy sauce and then spread into an even layer on the prepared baking sheet. Roast the broccoli for about 10-15 minutes, or until slightly charred on the outside. Toss with sesame seed oil and sprinkle with salt. Set aside.
To make the sauce, whisk together the lemon juice, garlic, and salt. Whisk in the olive oil slowly until the sauce thickens slightly. Whisk in the tahini until the sauce is smooth.
To serve, place the farro in a bowl and top it with the broccoli, scallions, radishes, and egg. Drizzle on some lemon tahini sauce. Leftovers will keep for a few days in the fridge. Enjoy!