Roasted Veggie Grain Bowl

Ingredients:

• 2 cups of water
• 1 medium sweet potato, chopped
• 1 red onion, chopped
• 1 zucchini, cut into cubes
• 1 cup of farro
• 1 yellow squash, cut into cubes
• 1 Tablespoon olive oil
• 1/8 teaspoon black pepper
• 1/4 teaspoon salt
• 1 can kidney beans, drained and rinsed
• 4 large eggs
• 1 clove of garlic, minced
• 1/4 cup plain Greek yogurt
• 4 1/2 cups baby spinach
• 1/4 cup chives, chopped
• 1/4 cup parsley, chopped

Instructions:

1. Preheat the oven to 450 F. Line a baking sheet with foil.
2. Cook the farro: In a medium saucepan, bring the water to a boil. Once it is boiling, add in the farro and reduce the heat to a simmer. Cover and cook the farro until it is tender, about 25 minutes. Drain and rinse with cold water to cool.
3. In a bowl, toss the red onions, sweet potatoes, squash and zucchini with oil, salt and pepper. Add these vegetables to the baking sheet with foil, spread them out evenly. Add the vegetables to the oven and roast for 30 minutes. Remove the baking sheet from the oven and add in the kidney beans and stir to combine, then return the baking sheet to the oven and cook for another 5 minutes.
4. Make the dressing: In a food processor, add the yogurt, chives, garlic, parsley, and salt. Blend these together until it becomes smooth. Transfer to a bowl and then cover and refrigerator until ready to use. 
5. Bring a small saucepan of water to a boil and add in the eggs. Cook for about 8 minutes until they become boiled, then drain the water and add the eggs into an ice bath to cool. Once cooled, peel and chop.
6. Serve: Add the farro and spinach to bowl, then toss the vegetables with the dressing and add on top, top with the hard boiled eggs and more dressing.
7. Enjoy!

Nutrition Information:

Calories: 460

Fat: 9 g

Carbohydrates: 70 g

Sodium: 430 mg

Fiber: 15 g

Sugar: 5.6 g

Protein: 27 g