Pork & Veggie Grain Bowls with Lemony Yogurt
4
Points®
Total time: 15 min • Prep: 5 min • Cook: 10 min • Serves: 2 • Difficulty: Easy
A base of chewy, nutty farro is a great canvas for the medley of flavors in this bowl. The sweet root vegetables in the hash and the cumin-spiced yogurt topping are beautifully balanced by the protein-filled hard-boiled eggs and meaty pork. Serve this satisfying one-dish meal for breakfast, lunch, or dinner. While farro can take some time to cook, it can be made ahead and kept in the refrigerator for up to 1 week and frozen for up to 3 months.
Ingredients
Egg
2 large
Sheet-Pan Root Vegetable & Pork Hash
2 cup(s)
Plain fat free Greek yogurt
3 tbsp(s)
Lemon zest
½ tsp(s)
Ground cumin
⅛ tsp(s)
Table salt
⅛ tsp(s)
Black pepper
1 pinch(es)
Cooked farro
1 cup(s), warmed
Fresh dill
1 tbsp(s), chopped (optional)
Instructions
1
Bring a small saucepan of water to a boil. Add eggs and reduce heat to maintain a simmer; simmer 10 minutes. Drain and rinse eggs in cold water until cool enough to handle. Peel and slice eggs.
2
Meanwhile, in a medium, microwave-safe bowl, microwave hash on High until thoroughly heated, 1½ to 2 minutes.
3
In a small bowl, whisk yogurt, lemon zest, cumin, salt, pepper, and 1 tbsp water. Spoon ½ cup farro and 1 cup hash into each of 2 bowls. Divide egg slices between bowls. Dollop with yogurt sauce. Garnish with dill, if desired.
4
Per serving (1 bowl)
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