This post has been sponsored by Deoleo USA, Inc. All thoughts and opinions are my own.
This farro breakfast bowl is an incredible way to start the day! It is hardy tasting and made with ingredients you can feel good about!
I’m excited to share this recipe with you today because it has so many ingredients I love! From the wholesome farro as its base to the Carbonell Manzanilla Extra Virgin Olive Oil in the lemon vinaigrette, this breakfast bowl is brimming with feel-good ingredients.
When you hear the word breakfast bowl, so many things come to mind. There are smoothie bowls, avocado breakfast bowls, and the over-the-top breakfast bowls you can find at fast-food chains. Almost anything can be called a breakfast bowl these days.
I am usually a grab-and-go kind of breakfast girl but if I’m going to invest time to sit and eat breakfast, then it has to be good, it has to sustain me, and it has to be delicious!
What is a breakfast bowl?
A breakfast bowl is usually a combination of vegetables, protein, eggs, and sometimes they can include a grain. The possibilities and combinations are infinite!
How to make a farro breakfast bowl
Let’s first start by talking about what kind of grain farro is. Farro is a type of hulled wheat that is a great filler for salads, soups or eaten on its own. It is a great alternative to quinoa or brown rice.
I like to prepare my farro with chicken broth because it adds so much flavor, but water or veggie broth is fine.
From here, it’s a matter of layering. I browned smoked sausage in a skillet placed over medium heat. When ready, I divided that among my bowls and added Kroger’s Private Selection tomatoes, fresh spinach, cucumber, pepperoncini, feta, and olives to each bowl as well. I also added a soft boiled egg to each bowl.
The dressing is just as light and fresh as the rest of the dish! I made a simple vinaigrette with fresh lemons and Carbonell Manzanilla Extra Virgin Olive Oil (with its easy no-drip, pop-up spout) that I found at my local Kroger store.
Carbonell Extra Virgin Olive Oil comes from southern Spain, which is the world’s top olive oil-producing region because of balanced flavor and complex taste.
Carbonell uses sustainable farming practices that produce world-class olive oil. Carbonell Extra Virgin Olive Oil can be found in 4 varieties: Manzanilla, Morisca, Arbosana, and Cordobesa. Visit www.CARBONELLUSA.com for more information on the terroir portfolio.
MANZANILLA and MORISCA cultivars are both specific from EXTREMADURA, a region in the south of Spain that respects tradition, embraces nature, and imprints it into its olive oils, which are very complex but well balanced—offering EVOO with strong fresh & fruity tasting notes. Both varietals are the produce of traditional groves, bringing limited but outstanding quality EVOO obtained thanks to integrated and sustainable production agriculture.
ARBOSANA and CORDOBESA cultivars are both grown in ANDALUCÍA, a region that perfectly combines the freshness of its sea with the richness of its mountains, providing a vast variety of olive oils that tend to be very well rounded with a smooth taste—very pleasant in the mouth.
Can you freeze homemade breakfast bowl?
I would not freeze this particular breakfast bowl. Because of all the fresh ingredients, this breakfast bowl recipe is best when consumed immediately.
Breakfast bowl substitutions:
- Turn this into a quinoa breakfast bowl or a brown rice bowl
- Use kale instead of the spinach
- Add roasted peppers, corn, roasted Brussels sprouts, or carrots
- Add garbanzo beans
- Replace the feta with the goat cheese
- Use shredded chicken, breakfast sausage, Italian sausage, or keep it vegetarian
- Use scrambled eggs, poached eggs, or over-easy eggs.
More breakfast recipes:
Save this Stuffed French Toast recipe for special occasions, and savor this breakfast bowl every day!
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- 2 cups cooked farro
- 8 oz Smoked Sausage
- 2 cups fresh spinach
- 1 cup halved cherry tomatoes
- ¼ cup diced cucumber
- 2 tablespoons kalamata olives
- 2 tablespoons pepperoncini peppers
- 2 oz crumbled feta
- 2 soft boiled eggs
- Lemon vinaigrette
- ⅓ cup Carbonell Manzanilla Extra Virgin Olive Oil
- ¼ cup lemon juice
- 1 teaspoon basil
- 1 teaspoon oregano
- ½ teaspoon salt
- 3 cloves minced garlic
- Prepare farro according to package directions.
- Slice sausage into 1-inch slices. Brown sausage in a skillet over medium heat.
- Divide farro and sausage between two bowls. Top each bowl with tomatoes, cucumbers, peppers, olives, and feta.
- For the vinaigrette, whisk together the olive oil, lemon juice, garlic, basil, oregano, salt, and garlic.
- Drizzle olive oil over the breakfast bowls; serve.
Nutrition InformationYield 2 Serving Size 1
Amount Per Serving Calories 1289Total Fat 90gSaturated Fat 23gTrans Fat 0gUnsaturated Fat 59gCholesterol 281mgSodium 2109mgCarbohydrates 87gFiber 15gSugar 16gProtein 41g