Warm Grain Bowl with Soft Egg, Roasted Beets, and Tahini
Kiana calls this her "proper meal" breakfast; the one she makes when she wants to feel like a person who has her life together at 8 a.m. Warm farro (or quinoa, if you're keeping it gluten-free) topped with roasted beets that stain everything a gorgeous magenta, a handful of peppery arugula, a slow-cooked soft egg with a custard-like yolk, and a tahini-lemon dressing that ties the whole thing together. It's more effort than a smoothie, sure, but it's the kind of breakfast that actually carries you through a full morning without the 10:30 crash. The beets can be roasted the night before, which brings the morning assembly down to about fifteen minutes.
- VGT
- PRO
- DF
- PREP
Estimated macros per serving
Calories ~580 · Protein ~21g · Carbs ~69g · Fat ~26g
Ingredients
For the grain base:
- ¾ cup dry farro (or quinoa for gluten-free)
- 2 medium beets (about 8 ounces total), scrubbed, trimmed, and cut into ½-inch wedges (peeling is optional — skins become tender after roasting but can be removed for a more polished result)
- 1 tablespoon extra-virgin olive oil
- 2 cups baby arugula
- 2 large eggs, straight from the fridge
- Salt and freshly ground black pepper
For the tahini-lemon dressing:
- 3 tablespoons tahini
- 2 tablespoons fresh lemon juice (about 1 lemon)
- 1 tablespoon warm water
- 1 small clove garlic, finely grated
- ½ teaspoon maple syrup
- Pinch of salt
Method
- Preheat your oven to 400°F (200°C). Toss the beet wedges with olive oil, salt, and pepper on a parchment-lined sheet pan. Roast for 35–40 minutes, tossing once halfway through, until tender when pierced with a fork and caramelized at the edges. If the beets have cooled before you're ready to assemble, warm them briefly in a 300°F oven or in a dry skillet over medium heat for 2–3 minutes. You can roast them the night before and refrigerate; just bring them back up to temperature before assembling.
- While the beets roast, cook the farro according to package directions. Pearled farro typically cooks in 25–30 minutes in salted boiling water; semi-pearled takes 45–55 minutes; whole farro up to 60 minutes — always follow your package, since times vary by type. Most U.S. grocery store farro is pearled or semi-pearled. If using quinoa, cook in a 1:2 ratio of quinoa to water for about 15 minutes. Drain and set aside.
- Make the dressing: Whisk together the tahini, lemon juice, warm water, garlic, maple syrup, and salt in a small bowl until smooth and pourable. If it's too thick, add water 1 teaspoon at a time. Tahini brands vary in thickness.
- Cook the soft eggs: Bring a small saucepan of water to a boil. Gently lower the eggs in with a slotted spoon. Reduce to a gentle simmer and cook for exactly 6½ minutes for a yolk that's jammy in the center but still slightly custardy. Transfer to an ice bath for 2 minutes, until the shells feel cool to the touch, then peel carefully.
- Divide the warm farro between two bowls. Arrange the roasted beets and arugula alongside. Halve the soft eggs and nestle them into each bowl, yolk-side up.
- Drizzle generously with tahini-lemon dressing. Finish with a grind of black pepper and serve while everything is warm.
Variations & Notes
- Vegan Swap: Replace the soft egg with ½ cup of chickpeas per bowl, warmed in a small pan with a pinch of cumin and smoked paprika.
- Gluten-free: Use quinoa or brown rice instead of farro.
- Extra Hungry: Add ½ an avocado per bowl, or a handful of toasted walnuts for extra fat and crunch.
- Make-ahead: Roast the beets and cook the farro up to 3 days in advance. Store separately in the fridge. The dressing keeps for a week. Morning assembly: 10 minutes.
- Substitutions: Roasted butternut squash or roasted carrots work in place of beets if you're not a beet person (though the magenta color is half the appeal).
- Food safety note: This recipe calls for a soft-set yolk. Pregnant people, young children, older adults, and anyone immunocompromised should cook eggs to a fully set yolk.