Miya's Kitchen: Farro Bowl Notes
If we’ve ever had a conversation, there is a 50/50 chance you are aware of my extreme disgust with bowling. I think I was scarred for life when I was taken bowling with a friend’s family in 6th grade and I was not allowed to use the bumpers – I scored a 5 for the entire game. As in… 5 pins in total for 10 frames. Laugh you might, but this is still pretty standard for my bowling A-game. I honestly don’t know if I have ever gotten over 100.
While bowling may not be one of my strong suits, making grain bowls is one of my strengths, and eating said grain bowls has gotta be a super power. Grain bowls are quick to make, easy to modify and even quicker to scarf down. I also love them because it has never been so easy to trick myself into eating an above-average quantity of vegetables.
I know you are about say that the grain bowl trend is so 2015 and that you tried every grain bowl under the sun already. But good news for you, I already said that and I set out to prove myself wrong.
Armed with a jar of Tahini and some miso, I wanted to attempt a flavor combination I had never tried before. An Asian, Middle Eastern, Italian, American hybrid of sorts. The Tahini Miso dressing was me bowling my first strike. The farro, broccoli, avocado and sweet potato combination was another. And bringing it home for the Turkey, the soft-boiled egg, of course.