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

  1. Add cumin, lemon juice, and arugula to cooked farro and mix well.
  2. 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.