As the mornings get cooler and it takes longer for the fog to lift, I crave something warm and savory for breakfast. I’m usually a protein smoothie kind of girl, but a cold drink first thing in the morning during the fall and winter keeps me shivering until noon. You could reach for a warm bowl of oatmeal, but these savory farro and lentil breakfast bowls are an even tastier, more comforting meal for this time of year.
Farro is a lesser known grain. And ever since we learned of quinoa’s detrimental effects on the environment, I’ve been trying to eat less of it. Farro is a powerhouse of nutrients, providing protein, zinc, iron, magnesium, and B vitamins. Lentils are also packed full of protein and iron, making this savory breakfast bowl a great way to start your day.
Using sprouted lentils helps to aid in digestion and helps with better absorption of nutrients. You can certainly use any kind of lentils, but sprouted green lentils are easy to mix with the farro. Sometimes brown lentils take on a mushy texture. You want these lentils to keep their shape.
Another thing I love about this savory breakfast is you can prepare the tofu, farro and lentils ahead of time! Simply add them to your brussel sprouts to reheat once they are finished cooking.
If a savory breakfast isn’t for you, try these bowls for a quick weeknight dinner. Add olives, avocado, sesame seeds, or a tahini dressing to add more fat and irresistible flavor.
Having a go-to tahini dressing is must for every plant-based family. You can easily whip one up by mixing tahini, water, lemon, and liquid aminos. This keeps in the fridge for up to two weeks. Add more water before using as a dressing, otherwise it stays really thick. Need a more detailed recipe? Check out this one and put it on everything.
We hope you enjoy this savory breakfast bowl! Is this something you would eat for breakfast? Tell me in the comments below.
Savory Farro and Lentil Breakfast Bowls
- 1 package sprouted tofu
- 1 tbsp olive oil
- 1 tbsp liquid aminos
- 2 tsp Mrs. Dash garlic and herb seasoning
- 1 cup farro
- 1 cup sprouted green lentils
- 1 lb brussel sprouts, finely shredded
- 3 cloves garlic, minced
- 2 tsp oregano, dried
- salt and pepper to taste
- Preheat oven to 415.
- While oven is preheating, prepare your tofu. Drain water from package and cut into half inch cubes. Toss tofu with olive oil, liquid aminos, and Mrs. Dash seasoning and bake for 40 minutes, stirring occasionally.
- Cook farro and lentils separately according to the packages. I prefer to buy in bulk when it's available to me, but if bulk isn't available to you, Bob's Red Mill offers good farro. You can use any lentils for this recipe, but sprouted lentils allows for easier digestion and better absorption of nutrients.
- Once farro and lentils are finished cooking, drain any excess water and combine them into a pot or bowl. Drizzle olive oil and add minced garlic, oregano, salt, and pepper into mixture and stir to combine.
- Sautee brussel sprouts with a touch of olive oil and salt to desired texture. I prefer a bit of crunch to my brussel sprouts, so sauteeing for 6-7 minutes is perfect.
- Place approximately 1/2 cup of farro and lentil mixture into 4 serving dishes. Evenly distribute brussel sprouts and tofu into each dish. Leave plain, drizzel with lemon juice, or serve with a tahini dressing, and enjoy!