Dukkah-Spiced Vegetable & Farro Bowls with Soft-Boiled Eggs

Dukkah-Spiced Vegetable & Farro Bowls

with Soft-Boiled Eggs

40 MIN
7 SmartPoints®
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

These hearty vegetarian bowls highlight a combo of zucchini and chickpeas roasted in a coating of fragrant dukkah seasoning. We’re bringing them together over a bed of lemony kale and farro—alongside crisp radishes, rich soft-boiled eggs, and a drizzle of tangy dressing.

This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    630 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Dukkah-Spiced Vegetable & Farro Bowls with Soft-Boiled Eggs
Title
time-saving
tips & techniques
Make the soft-boiled eggs:
1 Make the soft-boiled eggs:

Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot with water; cover and heat to boiling on high. Once boiling, carefully add the eggs and cook 6 to 7 minutes. Leaving the pot of water boiling, using a slotted spoon or tongs, carefully transfer the eggs to a strainer. Rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, carefully peel the cooked eggs. Season with salt and pepper. 

Roast the chickpeas & zucchini:
2 Roast the chickpeas & zucchini:

While the eggs cook, wash and dry the fresh produce. Halve the zucchini lengthwise. Drain and rinse the chickpeas. Spread the chickpeas onto a paper towel-lined sheet pan. Using a second layer of paper towels, gently pat or roll the chickpeas to thoroughly dry; discard the paper towels and any loose chickpea skins. Add the halved zucchini to the sheet pan. Drizzle with 1 teaspoon of olive oil and season with salt, pepper, and the dukkah; toss to coat. Arrange in an even layer, with the zucchini cut side down. Roast 22 to 24 minutes, or until the zucchini is tender when pierced with a fork and the chickpeas are golden brown (be careful, as the chickpeas may pop as they roast). Remove from the oven. Carefully transfer the cooked zucchini to a cutting board. When cool enough to handle, thinly slice crosswise.

Cook the farro:
3 Cook the farro:

While the chickpeas and zucchini roast, add the farro to the same pot of boiling water. Cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

Prepare the remaining ingredients:
4 Prepare the remaining ingredients:

While the farro cooks, separate the kale leaves from the stems; discard the stems, then thinly slice the leaves. Place in a large bowl; add the lemon purée, remaining vinegar, and 2 teaspoons of olive oil. Season with salt and pepper. Using your hands, massage the kale until coated and slightly softened. Set aside to marinate, stirring occasionally, at least 10 minutes. Peel and finely chop the shallot. Place in a bowl; add half the vinegar. Stir to coat. Halve the radishes lengthwise, then thinly slice crosswise. To make the dressing, in a bowl, combine the yogurt and 1 tablespoon of water. Taste, then season with salt and pepper if desired.

Finish the kale & serve your dish:
5 Finish the kale & serve your dish:

To the bowl of marinated kale, add the cooked farro and shallot-vinegar mixture. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished kale topped with the roasted chickpeas, sliced zucchini, seasoned eggs, and sliced radishes. Drizzle with the dressing. Enjoy!

Tips from Home Chefs

Make the soft-boiled eggs:
1 Make the soft-boiled eggs:

Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot with water; cover and heat to boiling on high. Once boiling, carefully add the eggs and cook 6 to 7 minutes. Leaving the pot of water boiling, using a slotted spoon or tongs, carefully transfer the eggs to a strainer. Rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, carefully peel the cooked eggs. Season with salt and pepper. 

2 Roast the chickpeas & zucchini:

While the eggs cook, wash and dry the fresh produce. Halve the zucchini lengthwise. Drain and rinse the chickpeas. Spread the chickpeas onto a paper towel-lined sheet pan. Using a second layer of paper towels, gently pat or roll the chickpeas to thoroughly dry; discard the paper towels and any loose chickpea skins. Add the halved zucchini to the sheet pan. Drizzle with 1 teaspoon of olive oil and season with salt, pepper, and the dukkah; toss to coat. Arrange in an even layer, with the zucchini cut side down. Roast 22 to 24 minutes, or until the zucchini is tender when pierced with a fork and the chickpeas are golden brown (be careful, as the chickpeas may pop as they roast). Remove from the oven. Carefully transfer the cooked zucchini to a cutting board. When cool enough to handle, thinly slice crosswise.

Roast the chickpeas & zucchini:
Cook the farro:
3 Cook the farro:

While the chickpeas and zucchini roast, add the farro to the same pot of boiling water. Cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

4 Prepare the remaining ingredients:

While the farro cooks, separate the kale leaves from the stems; discard the stems, then thinly slice the leaves. Place in a large bowl; add the lemon purée, remaining vinegar, and 2 teaspoons of olive oil. Season with salt and pepper. Using your hands, massage the kale until coated and slightly softened. Set aside to marinate, stirring occasionally, at least 10 minutes. Peel and finely chop the shallot. Place in a bowl; add half the vinegar. Stir to coat. Halve the radishes lengthwise, then thinly slice crosswise. To make the dressing, in a bowl, combine the yogurt and 1 tablespoon of water. Taste, then season with salt and pepper if desired.

Prepare the remaining ingredients:
Finish the kale & serve your dish:
5 Finish the kale & serve your dish:

To the bowl of marinated kale, add the cooked farro and shallot-vinegar mixture. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished kale topped with the roasted chickpeas, sliced zucchini, seasoned eggs, and sliced radishes. Drizzle with the dressing. Enjoy!

Browse Steps
1 of 5