A well-balanced grain bowl that can be customized seasonally and is bursting with flavor, protein, and vegetables.
Parmesan Farro and Roasted Zucchini Bowls with Burst Tomatoes and Arugula
I’m a sucker for bowl meals. I’ll always be a bowl meal gal, and there’s nothing I love more than a grain and veggie bowl. Recently, after taking a hiatus, I got back into fried eggs. They make everything better, because not only do they carry lots of nutrients, they are high in protein and runny eggs broken over a grain bowl make for a sumptuous sauce and flavor, omitting the need for any other sauces.
Farro has a nutty, filling taste and it’s heartier than many other grains, so I find it more satisfying and flavor complex. Farro is easily prepped ahead of time, making this meal meal prep friendly.
You’ll be amazed how far a little bit of grated Parmesan cheese, burst tomatoes, and fried eggs can carry a flavor and saucey texture. Farro soaks up all of the juices and the zucchini and arugula infuse these bowls with greens and more texture.
Basil and red pepper flakes bring aromatics and a little kick! What I love most about these bowls is that they can be customized based on season. Wintertime? Swap the zucchini and arugula for kale and cauliflower. Springtime? Asparagus and arugula!
I hope you enjoy these as much as I do and add them to your weekly rotation!
Parmesan Farro and Roasted Zucchini Bowls with Burst Tomatoes and Arugula
Servings 2 people
- 1/2 cup dry farro, rinsed
- 1/2 cup cherry tomatoes
- 1 zucchini chopped
- Olive oil
- Garlic powder
- Salt and pepper
- 1/2 cup grated Parmesan cheese + extra for garnish don’t grate until prompted in the recipe
- 2 large basil leaves
- 2 large eggs
- 2 handfuls of arugula
- red pepper flakes
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Preheat the oven to 425 degrees.
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Cook the farro according to package directions. Typically, to cook farro, you boil 1 quart of water in a pot, add in the farro, reduce to a medium summer, and cook for about 30 minutes until tender.
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While farro cooks, line a baking sheet with parchment paper and add the tomatoes on one side and the zucchini on the other. Drizzle with olive oil and toss to coat, keeping the zucchini and tomatoes separate on the parchment paper. Season the tomatoes and zucchini with garlic powder, salt, and pepper. Roast for 20 minutes or until tomatoes are burst and slightly blackened on top.
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Meanwhile, grate the Parmesan cheese and thinly slice (chiffonade) the basil. Once the farro and veggies are done, drain the farro and remove the tomatoes and zucchini from the oven. Place a medium skillet over medium-high heat. Once the skillet is hot, spray with cooking spray or drizzle with a little olive oil and crack in two eggs. Let them sit and cook until egg whites are set but yolks are still runny. Season with salt and pepper, remove from heat.
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While eggs cook, divide the farro into bowls, and stir in the Parmesan cheese. Season lightly with garlic powder, salt, and pepper. Top with zucchini and tomatoes. Top with one fried egg per bowl. Top with arugula, red pepper flakes, and dust with Parmesan cheese. Serve.