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RECIPE
17 INGREDIENTS9 STEPS20min

Summer Squash and Farro Veggie Bowl

4.5
2 Ratings
A quick nutritious meal full of flavor. The farro adds a hearty texture while contributing vitamins, minerals, fiber, and protein. The green chilis add a lovely little kick to the dish, and the zucchini, squash, and tomatoes not only brighten the dish with color, but create a fresh, nutritious base.
Summer Squash and Farro Veggie Bowl Recipe | SideChef
A quick nutritious meal full of flavor. The farro adds a hearty texture while contributing vitamins, minerals, fiber, and protein. The green chilis add a lovely little kick to the dish, and the zucchini, squash, and tomatoes not only brighten the dish with color, but create a fresh, nutritious base.
Lemons and Basil
With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
http://lemonsandbasil.com/
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Lemons and Basil
With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
http://lemonsandbasil.com/
20min
Total Time
$3.89
Cost Per Serving

Ingredients

US / METRIC
Servings:
2
Serves 2
1/2 cup
Farro
2
Small  Yellow Squash
1
Medium  Zucchini
1 Tbsp
Extra-Virgin Olive Oil
1/2 tsp
Balsamic Vinegar
1 Tbsp
1/4 tsp
Lemon Pepper
1/2 tsp
Onion Powder
1/4 tsp
Garlic Salt
3/4 tsp
Fresh Oregano
2 Tbsp
Green Chili Pepper
1/2 cup
Cherry Tomatoes
2 Tbsp
Feta Cheese , crumbled
to taste
Coconut Oil Cooking Spray
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Nutrition Per Serving

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CALORIES
431
FAT
15.0 g
PROTEIN
19.2 g
CARBS
58.2 g

Cooking Instructions

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Step 1
Cook Farro (1/2 cup) according to directions on package and set aside.
Step 2
While farro is cooking, wash and prep vegetables.
Step 3
Slice Yellow Squash (2) , Zucchini (1) and Cherry Tomatoes (1/2 cup) . Add sliced squash and zucchini to medium pan.
Step 4
Combine Extra-Virgin Olive Oil (1 Tbsp) , Ground Black Pepper (1/4 tsp) , Balsamic Vinegar (1/2 tsp) , Maple Syrup (1 Tbsp) , Lemon Pepper (1/4 tsp) , Onion Powder (1/2 tsp) , Garlic Salt (1/4 tsp) , Fresh Oregano (3/4 tsp) , and Fresh Parsley (1/2 tsp) .
Step 5
Add to small bowl and stir with fork until well combined. Pour dressing mixture over the sliced squash and zucchini and cook over medium heat for approximately 5 minutes, stirring frequently.
Step 6
After the first 5 minutes, add Green Chili Pepper (2 Tbsp) and cherry tomatoes to pan with veggies, and cook additional 4-5 minutes or until cooked to your preference.
Step 7
Once farro has cooked, divide evenly between two bowls, then dish out the cooked veggies and top with Feta Cheese (2 Tbsp) .
Step 8
Using the same pan as you used to cook the veggies, coat with a light layer of Coconut Oil Cooking Spray (to taste) and add Eggs (2) to pan. Cook over medium heat for approximately 3 minutes.
Step 9
Flip and cook another 1-2 minutes, or according to your preference. Serve and enjoy!
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Nutrition Per Serving
Calories
431
% Daily Value*
Fat
15.0 g
19%
Saturated Fat
3.9 g
20%
Trans Fat
0.0 g
--
Cholesterol
190.6 mg
64%
Carbohydrates
58.2 g
21%
Fiber
9.3 g
33%
Sugars
14.3 g
--
Protein
19.2 g
38%
Sodium
530.7 mg
23%
Vitamin D
1.0 µg
5%
Calcium
158.8 mg
12%
Iron
5.0 mg
28%
Potassium
378.5 mg
8%
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