Description
Farrow, Avocado & Egg Breakfast Bowls are easy to make ahead with a super-addictive miso yogurt drizzle.
Ingredients
Scale
- 50g (1.5 oz) Farro
- 1 Large Egg
- 1 tbsp Natural Yogurt
- 1/2 tbsp Brown Rice Miso Paste
- 1/2 tbsp Rice Vinegar
- Juice of 1/4 Lime
- Large Handful Baby Spinach
- 1 Small, Ripe Avocado
- 1 tsp Black Sesame Seeds
Instructions
- Cook the farro in a pan of boiling water as per the packets instructions. Drain, and set it aside to cool.
- Then, boil the egg for 6 minutes in the same pan, and then plunge it straight into cold water to stop it from cooking.
- To make the dressing, whisk together the yogurt, miso paste, rice vinegar and lime juice until smooth.
- Assemble your breakfast bowl, drizzle over the dressing, and sprinkle over the sesame seeds.