Delicious detox grain bowls mixed with veggies and lightly dressed arugula topped with a poached egg to bring you tons of flavor in one bowl!
This detox grain bowl has more going on than the rainbow of colors popping out at us. Each ingredient is prepared with awesome seasonings and then roasted, sautéed, simmered, or poached. It’s got it going on. Did I lose ya after poached? I know it seems like a lot, but really you are doing it all at the same time so you can totally put your multitasking skills to work.
Detox Grain and Veggie Bowls are just what my body needs right now.
I have been down and out lately with bronchitis. I cough from 6am to 11pm everyday and it has been like this for the past week. And just when I thought the light at the end of the tunnel was showing itself I woke up to my son throwing up on my pillow. Life is sure a rollercoaster sometimes.
On a lighter note, I am not getting over how much I love cooking cherry tomatoes lately. Whether it’s to top a grain bowl, make a sauce, etc I just love them. And they kinda remind me of the bubble packaging that my kids never let me get rid of before they pop every last one.
I just love when they burst and soften.
We could all probably use a few more veggies in our daily lives and here is a delicious way to do that! If your bod is feeling it could use a little detoxification, then stick around!
Step 1: Roast sweet potato
Step 2: Sauté the tomatoes
Step 3: Cook the farro
Step 4: Poach the eggs
Step 5: Toss it all in a bowl and dig in!
Okay so I am gonna go out on a limb here and guess 50% of you are thinking, “Ya, this looks super good and I have to make this!” The other half of you are thinking, “That’s a lotta veggies and where’s the meat?” Well just trust me on this. This grain and veggie bowl is well worth any trouble it may cause because as evidenced by my husband, once you start eating you are going to eat it until that bowl is as empty as my current coffee cup.
My husband totally had that look like “Okay I’ll try a bite since I am one of the main eaters behind your recipes.” But then it happened, he finished the entire bowl without even looking up. His favorite parts included the poached eggs with the farro and roasted sweet potatoes with the black beans hiding underneath. He isn’t much of a tomato fan but they were gone too!
And there ya have it friends. This bowl is lunch and dinner worthy!
The Talk on the Detox Grain Bowl
So everywhere you look in this bowl, there is something to nourish you and keep your body going strong. It’s packed full of nutrition.
I called this grain and veggie bowl a detox bowl because most all of these foods contain antioxidants. I like to think of antioxidants as the “hunters” in that they hunt down free radicals and neutralize them before they cause cell damage. Antioxidants are thought to play a role in the prevention of certain cancers. In this particular grain and veggie bowl the antioxidant-containing foods include the sweet potatoes, arugula, tomatoes, farro, avocado, and black beans.
So there you have it.
This grain and veggie bowl is a straight up serious detox bowl of awesomeness.
The arugula contains a fair amount of folic acid, and Vitamins A, C, and K. The tomatoes contain Vitamin C, lycopene, and beta carotene. The lycopene in the tomatoes is better absorbed when combined with a little fat and in this recipe I sautéed them in olive oil. Lycopene has been linked to decrease one’s risk of prostate, lung, and stomach cancer. Farro, a whole grain, is high in fiber and protein and should be considered as a great alternative to white rice or pasta occasionally. It has a nutty and somewhat chewy texture and is absolutely delicious.
I won’t bore you too much I just love knowing about what it is I am eating and how it either helps or hinders my body. When it’s delicious as this then it’s just a HUGE BONUS!!
- 1 14oz can black beans, rinsed and drained
- 1 cup arugula
- 8 oz farro
- 1 avocado, peeled, seeded, and sliced
- 2 eggs
- 1 sweet potato, cubed
- ½-1 tablespoon olive oil
- ½ teaspoon salt
- ⅛ teaspoon black pepper
- ⅛ teaspoon cayenne pepper
- ¼ teaspoon garlic powder
- 2 cups cherry tomatoes
- drizzle of olive oil
- 2 cloves garlic, minced
- 1 lemon, juiced
- 2 cloves garlic
- 3 tablespoons olive oil
- ¼ cup plain greek yogurt
- 1 teaspoon dijon mustard
- Preheat oven to 400℉.
- Arrange cubed sweet potato on rimmed baking sheet and drizzle olive oil over and add seasonings. Mix up with your hands to evenly coat all of the sweet potato.
- Bake for 25-30 minutes until edges start to get brown and crispy. Cover with a sheet of foil and set aside.
- Meanwhile heat olive oil over medium heat.
- Add cherry tomatoes, salt and pepper, and garlic. Cook for 10-12 minutes until a few start to burst open and they become soft.
- Remove from heat.
- Cook the farro according to the manufacturer's instructions. I recommend the 8 oz pouch from Target I linked to above in ingredients to speed this process up. It only takes 90 seconds to cook in the microwave and to improve the consistency I mixed it with a ¼ cup chicken broth over the stove until it was warm.
- Add ingredients to a food processor or blender and pulse until smooth.
- Do this step last to have freshly poached eggs on your bowls. Add 1½ inches of water in a medium saucepan and let come to a boil. Reduce heat to medium. Add eggs and let cook for 5 minutes to get a thick but still runny center.*
- Fill bottom of bowls with half of the farro and half of the black beans. Fill in with the roasted sweet potatoes, tomatoes and farro. Top with avocado slices, arugula, and the poached egg. Dress the arugula with the Creamy Lemon Dressing and ahh, it's time to dig in to this bountiful bowl!
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