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Cumin Spiced Farro Breakfast Bowl Recipe (with instant pot instructions)
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5 from 7 votes

Cumin Spiced Farro Breakfast Bowl Recipe

Be more intentional about what you put into your body first thing in the morning with this cumin-spiced farro breakfast bowl recipe which will keep all cylinders firing all morning. A combination of nutty farro, smokey spices, a perfectly gooey egg, creamy avocado, and wilted spinach will have you jumping out of bed excited to start the day.
Prep Time5 mins
Cook Time15 mins
Total Time25 mins
Course: Breakfast
Cuisine: Anytime
Keyword: breakfast bowl recipe
Servings: 2 serves
Calories: 399kcal

Ingredients

  • ¾ cup uncooked farro
  • 4 large eggs
  • 2 cups baby spinach
  • 1 medium sized avocado halved, pitted and sliced
  • ½ tsp ground cumin
  • ½ tsp smoked paprika
  • ½ tsp sea salt
  • fresh cracked black pepper
  • 3 tbsp whole milk Greek Yogurt

Instructions

Instant Pot Cooking Instructions for Farro and Eggs

  • Put the farro along with one cup of water to the instant pot. Pop on the lid and seal the valve. Set to manual mode for 12 minutes. Quick pressure release once complete. Once pressure has been released, remove the farro from the pot and set aside.
  • Put one cup of water into the bottom of the pot. Add the trivet and 4 eggs on top of the trivet. Set to steam for 3 minutes. Quick pressure release once complete and immediately place the eggs in a bowl if cold water to halt cooking.

Stove Top Cooking Instructions for Farro and Eggs

  • Bring a large saucepan filled water to a boil. Add farro; reduce heat to medium and simmer 20 minutes or until slightly chewy. Drain.
  • Bring a small saucepan of water to a boil. Add cold eggs; reduce heat to medium-low and simmer 6 minutes. Place eggs in a bowl of ice water; let stand 6 minutes or until completely cool. Drain and peel.

Prepare the Rest of the Bowl

  • Heat oil in a small skillet over medium. Add the cumin and paprika and cook for 30 seconds, stirring constantly. 
  • Add the cooked farro to the spice mixture and cook until heated through. Remove and serve into 2 bowls. Keep the heat going in the skillet, throw in the spinach and cook until just wilted. 
  • Add the spinach to the bowls along with the eggs (carefully cut in half), half an avocado and a sprinkle of salt and pepper. Top with a generous dollop of Greek yogurt and serve. I also like to add a sprinkle of Everything But The Bagel seasoning.

Nutrition

Calories: 399kcal | Carbohydrates: 28g | Protein: 19g | Fat: 24g | Saturated Fat: 5g | Cholesterol: 373mg | Sodium: 765mg | Potassium: 879mg | Fiber: 9g | Sugar: 2g | Vitamin A: 3745IU | Vitamin C: 18.5mg | Calcium: 129mg | Iron: 4.3mg