Farro Breakfast Bowl with Roasted Sweet Potato and Fried Egg

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

A nourishing breakfast bowl featuring nutty farro, sweet roasted sweet potatoes, sautéed greens, and a perfectly fried egg. This mediterranean-inspired rice & grains ready in about 40 minutes combines pearled farro, water, sweet potato into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 420 calories and feeds 2, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1/2 cup pearled farro
• 1 1/2 cups water
• 1 medium, peeled and diced into 1/2-inch cubes sweet potato
• 3 tbsp, divided olive oil
• 2 cups baby spinach
• 1 minced garlic clove
• 2 large egg
• 1 tsp, divided salt
• 1/2 tsp, divided black pepper
• 1/4 tsp (optional) red pepper flakes

Instructions

1. Step 1: Preheat oven to 425°F. Toss 1 medium peeled and diced sweet potato with 1 tbsp olive oil and 1/4 tsp salt on a baking sheet. Roast for 25 minutes, stirring halfway until tender and caramelized.
2. Step 2: Meanwhile, bring 1 1/2 cups water to a boil in a small pot. Add 1/2 cup pearled farro and 1/4 tsp salt, reduce heat to a simmer, and cook uncovered for 25 minutes until tender but chewy. Drain any excess water.
3. Step 3: Heat 1 tbsp olive oil in a skillet over medium heat. Add 1 minced garlic clove and 2 cups baby spinach, sauté for 2-3 minutes until spinach is wilted and fragrant. Season with 1/4 tsp salt and 1/4 tsp black pepper.
4. Step 4: In another nonstick skillet, heat remaining 1 tbsp olive oil over medium heat. Crack in 2 large eggs and fry for 3-4 minutes until whites are set but yolks remain runny, seasoning with 1/4 tsp salt and 1/4 tsp black pepper.
5. Step 5: To assemble, divide cooked farro between two bowls. Top each with roasted sweet potato, sautéed spinach, and one fried egg. Sprinkle with red pepper flakes if using. Serve immediately.