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

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Vegetarian Carb Conscious

Nutrition

PER SERVING
Calories

740 Cals (est.)

View Full Nutrition

fresh

ingredients

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

step-by-step

instructions

Cook Along

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.

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.

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!