Serves 2
¼ tsp cumin
½ cup arugula
1 tbsp. lemon juice
1 cup cooked farro
2 radish, thinly sliced
½ cup coleslaw mix
1 small baked sweet potato, small diced
1 cup roasted Brussel sprouts, cut in half
2 fried eggs
- Add cumin, lemon juice, and arugula to cooked farro and mix well.
- Separate farro mixture into two bowls and begin to layer the radish, coleslaw, sweet potato and Brussel sprouts on top. Add a fried egg to the center of the farro mixture. Serve with a side of lemon.
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