Pork & Veggie Grain Bowls with Lemony Yogurt
4
Points®
Total time: 15 min • Prep: 5 min • Cook: 10 min • Serves: 2 • Difficulty: Easy
Chewy farro is a great canvas for the medley of flavors in this bowl. The sweet vegetables in the hash and the yogurt topping are balanced by the protein-rich eggs and meaty pork. Serve this satisfying one-dish meal for breakfast, lunch, or dinner.
Ingredients
Egg
2 large egg(s)
Sheet-Pan Root Vegetable & Pork Hash
2 cup(s), search for the recipe in the WW app
Plain fat free Greek yogurt
3 Tbsp
Lemon zest
½ tsp
Ground cumin
⅛ tsp
Kosher salt
⅛ tsp
Black pepper
1 pinch(es)
Cooked farro
1 cup(s), warmed
Dill
1 Tbsp, chopped (optional)
Instructions
1
In a small saucepan, add the eggs and enough water to cover by an inch. Cover and bring to a boil over high heat. Remove from heat. Let the eggs sit, covered, for 10 minutes. Drain and rinse the eggs in cold water until cool. Peel and slice the eggs.
2
Meanwhile, in a medium microwave-safe bowl, microwave the hash on High until heated through, 1½ to 2 minutes.
3
In a small bowl, whisk the yogurt, lemon zest, cumin, salt, black pepper, and 1 tbsp water. Divide the farro, hash, and egg slices between 2 bowls. Drizzle with the sauce. Garnish with the dill (if using).
4
Serving size: 1 bowl
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