Savory Farro Breakfast Bowl with Roasted Cherry Tomatoes, Pesto, and Goat Cheese is a nourishing, healthy way to start your day! Whether breakfast or dinner, this bowl is the perfect comforting meal, packed with fiber and nutrients!
I must be on a savory breakfast kick, and I’m certainly not complaining.
Especially with fall coming (don’t remind me!), I think my body is prepared to consume comfort foods on the reg. I mean how is it September already?! Ugh. I mean, I’m totally ready for pumpkin, squash, and apple cider, but seriously – this summer went way too dang fast. Anyone else feeling it?
And because I’m alllllll about that breakfast-for-dinner life (once a week around here), this Savory Farro Breakfast Bowl can either serve as breakfast, brunch, or even dinner!
Farro can totally be a breakfast thing. Even a breakfast game-changer! I’m actually working on some sweeter farro recipes because I love it so much! We’ve all done the breakfast quinoa bowls (in fact there are 51 million Google this for it), so I think it’s time farro had a shot at breakfast.
Farro cooks in the same amount of time as quinoa and can either be done up sweet or savory! It’s high in protein and fiber, boasting even a little more protein than quinoa! If you browse around the site, you’ll find that my love for this nutty ancient grain runs deep. Check out these other farro recipes!
- Peach Farro Salad with Basil-Mint Vinaigrette
- Farro Cherry Salad with Fennel, Goat Cheese, and Candied Walnuts
- Spring Mushroom Farro Risotto
- Creamy Farro & White Bean Bake
Uh, yeah, that’s only half of it!
We’ll roast some cherry tomatoes, massage some kale, and top it all off with a scoop of pesto. And because breakfast wouldn’t be the same without it, a soft-boiled egg.
I’m definitely a gal who prefers a super runny egg yolk. Mom always made 3-minute eggs, so the yolk was extra runny. Perfect for smashing on top of avocado toast! Oooooh, those were my favorite breakfasts as a kid: Mom’s 3-minute egg-on-toast (this was before I discovered the amazingness of avocado).
And because I can’t do anything without it: cheese. Goat cheese, to be precise. If you’re dairy-free, feel free to omit it (and make sure your pesto is dairy free!), but personally, it’s my favorite part! Is there no better combination than roasted cherry tomatoes, basil, and fresh goat cheese?! If you’re not a fan of goat cheese (like my husband), feel free to top it off with fresh Parmesan.
Trust me, I love a good bowl of oatmeal as much as the next gal, but when it comes to weekend brunch or a superfast brinner, this Savory Farro Breakfast Bowl has you covered.
Have a hearty, fibrous, filling breakfast/brunch/dinner on the table in just 20 minutes! PLUS two servings of veggies and a soft, runny egg yolk. Eep! The best!
Pin this Savory Farro Breakfast Bowl for later!
This savory meal is perfect anytime of day!
- 1/2 c. farro
- 1 c. vegetable stock or water
- 1/4 tsp salt
- 1 Tbsp olive oil, divided
- 1 c. cherry tomatoes
- 1/2 bunch lacinato kale, ribs removed, chopped
- 2 Tbsp homemade or store-bought pesto
- 2-4 Tbsp goat cheese
- 2 large eggs
Bring the farro, stock (or water), and salt to a boil in a small saucepan over high heat. When boiling, reduce the heat to low; simmer uncovered 20 minutes or until tender.
Preheat the oven to 400 F. Toss the cherry tomatoes with 2 tsp olive oil and place onto a baking tray. Season with salt and pepper. Roast at 400 F for 10-15 minutes, until tomatoes are burst and fragrant. Allow to cool slightly.
Add the chopped kale and remaining 1 tsp olive oil to a small bowl. Massage with your fingers until bright green and tender.
Place the eggs into a small saucepan with enough water to cover them. Bring to a boil, then immediately remove from heat and cover with a lid. Set a timer for 4-10 minutes depending on how done you want your eggs (these are 6 minute eggs). Meanwhile, fill a large bowl with ice water. When the timer is up, plunge the eggs into the ice water bath to stop the cooking process. Peel and slice in half.
To serve the bowls, divide the farro among 2 bowls. Top each with half the roasted tomatoes, half the kale, 2 Tbsp pesto, 1-2 Tbsp goat cheese, and an egg. Season with salt and pepper.
Nutrition Information per Serving:
Calories: 570 Protein: 24g Carbs: 50g Fat: 24g Fiber: 12g