Green Goddess Farro & Avocado Bowl with Corn & Soft-Boiled Eggs

Green Goddess Farro & Avocado Bowl

with Corn & Soft-Boiled Eggs

30 MIN
2 Servings
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    From the Test Kitchen

    These vibrant, hearty bowls feature nutty farro (studded with sweet corn and marinated tomatoes) topped with sliced avocado, rich eggs, and a spicy, crunchy duo of toasted pepitas and sunflower seeds. It's all brought together with a drizzle of our herbaceous green goddess dressing.
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    Dietary Information

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    Vegetarian Carb Conscious
    • Nutrition
      PER SERVING
    • Calories
      740 Cals (est.)
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    ingredients
    Green Goddess Farro & Avocado Bowl with Corn & Soft-Boiled Eggs
    Title
    • 2 Pasture-Raised Eggs
    • ½ cup Semi-Pearled Farro
    • 1 Avocado
    • 3 oz Radishes
    • 4 oz Grape Tomatoes
    • 2 ears Of Corn
    • 2 Scallions
    • 1 clove Garlic
    • 3 Tbsps Green Goddess Dressing
    • 2 Tbsps Apple Cider Vinegar
    • 2 Tbsps Roasted Sunflower Seeds
    • 2 Tbsps Raw Pepitas
    • ¼ tsp Crushed Red Pepper Flakes
    time-saving
    tips & techniques
    Cook the farro
    1 Cook the farro

    Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the farro to the pot. Cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and transfer to a large bowl. Wipe out the pot and refill 3/4 of the way up with water; cover and heat to boiling on high.

    Prepare the ingredients
    2 Prepare the ingredients

    Meanwhile, wash and dry fresh produce. Halve the tomatoes. Halve the radishes lengthwise, then thinly slice crosswise. In a bowl, combine the halved tomatoes, sliced radishes, and vinegar; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Thinly slice the scallions, separating the white bottoms and hollow green tops. Remove any husks and silks from the corn; cut the kernels off the cobs. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. Halve and pit the avocado. Using a spoon, remove the avocado from the skin, then thinly slice. Season with salt and pepper. 

    Cook the vegetables & finish the farro
    3 Cook the vegetables & finish the farro

    In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced white bottoms of the scallions and corn kernels; season with salt and pepper. Cook, stirring frequently, 5 to 6 minutes, or until lightly browned and softened (be careful, as the corn may pop as it cooks). Transfer to the bowl of cooked farro. Add the marinated tomatoes and radishes (including any liquid) and a drizzle of olive oil. Taste, then season with salt and pepper if desired. Wipe out the pan. 

    Cook the eggs
    4 Cook the eggs

    Carefully add the eggs to the pot of boiling water and cook 7 minutes for soft-boiled, or until your desired degree of doneness. Drain thoroughly and 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.

    Make the spicy seeds & serve your dish
    5 Make the spicy seeds & serve your dish

    Meanwhile, in the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sunflower seeds and pepitas; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until lightly browned. Add the garlic paste and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined. Turn off the heat. Serve the finished farro topped with the seasoned avocado and seasoned eggs. Drizzle with the green goddess dressing. Garnish with the spicy seeds and sliced green tops of the scallions. Enjoy!

    Tips from Home Chefs

    Cook the farro
    1 Cook the farro

    Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the farro to the pot. Cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and transfer to a large bowl. Wipe out the pot and refill 3/4 of the way up with water; cover and heat to boiling on high.

    2 Prepare the ingredients

    Meanwhile, wash and dry fresh produce. Halve the tomatoes. Halve the radishes lengthwise, then thinly slice crosswise. In a bowl, combine the halved tomatoes, sliced radishes, and vinegar; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Thinly slice the scallions, separating the white bottoms and hollow green tops. Remove any husks and silks from the corn; cut the kernels off the cobs. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. Halve and pit the avocado. Using a spoon, remove the avocado from the skin, then thinly slice. Season with salt and pepper. 

    Prepare the ingredients
    Cook the vegetables & finish the farro
    3 Cook the vegetables & finish the farro

    In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced white bottoms of the scallions and corn kernels; season with salt and pepper. Cook, stirring frequently, 5 to 6 minutes, or until lightly browned and softened (be careful, as the corn may pop as it cooks). Transfer to the bowl of cooked farro. Add the marinated tomatoes and radishes (including any liquid) and a drizzle of olive oil. Taste, then season with salt and pepper if desired. Wipe out the pan. 

    4 Cook the eggs

    Carefully add the eggs to the pot of boiling water and cook 7 minutes for soft-boiled, or until your desired degree of doneness. Drain thoroughly and 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.

    Cook the eggs
    Make the spicy seeds & serve your dish
    5 Make the spicy seeds & serve your dish

    Meanwhile, in the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sunflower seeds and pepitas; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until lightly browned. Add the garlic paste and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined. Turn off the heat. Serve the finished farro topped with the seasoned avocado and seasoned eggs. Drizzle with the green goddess dressing. Garnish with the spicy seeds and sliced green tops of the scallions. Enjoy!

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