I have not yet reached the level of adulthood where I manage to put out weeknight dinners with multiple components – you know, a main dish and then accompanying sides, maybe a vegetable and a starch and a protein. No, I am still in the stage of one-pot (or one-whatever) dinners, and if they happen to contain the components of a well-rounded meal, so much the better.
Which brings me to bowls.
Bowls manage to bring together that whole one-pot idea with a general sense of well-rounded dinnerness – some kind of protein, starch, and a veggie or three. Plus, bowls are trendy right now, so I feel cool when I make them.
This particular bowl, courtesy of the beautiful blog Local Milk, brings together a few of my favorite things – miso, avocados, and slightly soft-centered eggs – into one virtuous, I-totally-feel-like-an-adult meal.
And like all virtuous meals, it begins with cooking farro.
While the farro is cooking, you do a number of other things – cook eggs (my Mom gave the Boy this fancy electronic egg cooker and it’s absolutely tremendous), chop avocados, and assemble the dressing. I had neither tamari nor sumac, so in went soy sauce and za’atar (which allegedly contains sumac, I think).
In addition to farro, avocado, dressing, and a pile of greens, the bowl also contains shredded tofu, something I’d never seen before. As it turns out, you can totally grate extra firm tofu, and it then blends super nicely with the grains of farro, leaving the avocado to be the chunky component.
Topped with greens and the egg, the bowl came out beautifully, although I misused the fancy electronic egg cooker and slightly overcooked the eggs (it’s an amazing contraption, but you do have to use it properly for proper results). Still, it embodies everything I love about a bowl – healthy, substantial, and multi-faceted. And quick enough to make on a weeknight, as well!
Now go over to Local Milk and look at Beth’s pictures, they’re much more beautiful than mine.
Farro Avocado Breakfast Bowl with Sumac Miso Vinaigrette
From Local Milk
The other nice thing about bowls is they lend themselves nicely to substitutions – no tamari? Soy sauce is fine. No sumac? Try za’atar. You could also swap out the grain, skip the eggs (I think that makes this vegan), or use shredded chicken in place of the tofu. Go crazy!
Yield: 2 Big Bowls
1 cup farro
4 cups water
1/2 tsp salt
1 tsp sesame oil
2 soft boiled eggs, sliced in half
2 scallions, thinly sliced
1/2 cup microgreens (radish, arugula, whatever will do)
1 ripe avocado, diced
5.5 oz (160 g) extra firm tofu, shredded on the large holes of a box grater
For Miso Vinaigrette
2 teaspoons white miso paste
Juice and zest of a whole lemon
2 teaspoons tamari or shoyu
1/2 teaspoon toasted sesame oil
1/2 teaspoon sumac
Rinse the farro well. Cover it with the water, add the salt, and sesame oil, and bring it to a boil. Reduce to a simmer, cover, and cook for 20-30 minutes until tender. Drain and return to the pot.
While the farro cooks make the vinaigrette & boil your eggs. For a perfectly soft-boiled egg, bring a small pot of water to a full boil, lower the eggs into it, cook for 6 minutes, submerge in an ice bath until cool to the touch, and then remove and peel. To make the vinaigrette, whisk all the ingredients in a small bowl.
Toss a third of the vinaigrette with the diced avocado, reserve the rest for the farro & tofu.
When the farro is done stir in a third of the vinaigrette, and then heat a large skillet with a splash of oil (I prefer grapeseed), and stir fry the shredded tofu until just warm, about 5 minutes. Stir in the last third of the vinaigrette. Turn off the heat.
To assemble the bowl put the farro in first and then top with the tofu & avocado. Add fresh basil, microgreens, the scallions, and the egg. A few cracks of fresh pepper. A sprinkling of salt if desired. Sriracha never hurt anything.