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Photo of Pork & Veggie Grain Bowls with Lemony Yogurt by WW

Pork & Veggie Grain Bowls with Lemony Yogurt

5
Points® value
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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