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Winter Farro Bowl

  • Author: Nadine
  • Prep Time: 25 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 4 servings 1x
  • Category: Entrées
  • Method: Assembly
  • Cuisine: Mediterranean


This winter farro bowl is full of spinach, sweet potatoes, labneh, herbs, a poached egg, and a drizzle of chili oil. It healthy and cozy, making it a great breakfast or lunch to enjoy in the winter.


  • 1 1/2 tbsp olive oil
  • 2 sweet potatoes, peeled and cubed
  • 1/2 cup (100 g) uncooked farro
  • 2 cups (500 ml) water
  • Salt, to taste
  • 3 cups (90 g) spinach
  • 4 large eggs
  • 1 tbsp apple cider vinegar
  • 8 tbsp labneh
  • Chili oil, to serve
  • Herbs, to serve


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!


Tip for Cooking Farro: If your farro is still too wet after cooking, you can add it to a half sheet pan covered with parchment paper. Place it in an oven preheated to 350°F (180°C) and bake for a few minutes until dry.

Poaching the Eggs: Cook one egg at a time. No need to add extra apple cider vinegar to the pot. Once you’re done with one, cook the others starting from step 3.

If you’re in a pinch, cook your sweet potatoes and farro the night before. When ready to serve, heat them in the microwave until warm.


  • Serving Size: 1 bowl
  • Calories: 360
  • Sugar: 5.5 g
  • Sodium: 338.1 mg
  • Fat: 17.4 g
  • Carbohydrates: 34.5 g
  • Fiber: 4 g
  • Protein: 18.3 g

Keywords: winter farro bowl, breakfast bowl recipe, healthy breakfast bowl, farro bowl, farro breakfast bowl