Roast the Sweet Potatoes:

1. Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
2. Place the peeled and cubed sweet potatoes onto the baking sheet with 1 1/2 tbsp olive oil. Toss until evenly coated.
3. Bake for 40 minutes or until tender when poked with a fork. Meanwhile, cook the farro.

Cook the Farro:

1. Before cooking your farro, give it a good rinse to remove the powdery coating.
2. In a medium pot, bring 2 cups of water to a boil over high heat. 
3. Once boiling, add a few pinches of salt to the water then add the rinsed farro. Stir and bring back to a boil. 
4. Reduce the heat to medium and boil for 30 minutes uncovered.*

Sauté the Spinach:

1. Add washed spinach to a nonstick pan placed over medium heat. 
2. Sauté until wilted (about 3 minutes). You can cook it with oil, onion, and spices, but I prefer a plain sauté for this bowl. You’ll get plenty of flavor from the labneh and seasonings placed on top.

Poach the Eggs*:

1. Fill a small or medium sized pot with at least 4 inches of water. Place over high heat and pour the apple cider vinegar into the pot. Bring to a boil.
2. Once boiling, reduce the heat to low.
3. Place a small fine mesh strainer over a small ramekin. Crack the egg into the strainer and allow it to strain out the thinner white liquid for about 15 seconds.
4. With a wooden spoon, make a swirl of water in the pot and gently but quickly add the egg to the swirl.
5. Cook for 3-4 minutes and remove with a slotted spoon and place on a plate covered with paper towels. This helps to remove any excess water.

For Assembly:

1. Put 2 tbsp labneh into a wide bowl, spreading it out with a spoon. Top with seasonings of your choice. We used these.
2. Add the sweet potatoes to the side along with the spinach and 1/4 cup of farro.
3. Gently pick up the egg and place in the middle on top of the labneh. Be careful not to break it.
4. Pour chili oil on top of the egg and labneh. Tuck in a piece of buttered sourdough toast and enjoy!