Full of fresh ingredients, yet super satisfying and delicious - these Easy Grain Bowls are extremely versatile and GREAT for meal prepping!
Cook farro according to package instructions, set aside. (3/4 cup uncooked will give you a little over 2 cups cooked, make more or less as you see fit!)
If protein is pre-cooked, congrats you're done! If not, cut protein into bite sized pieces (except for egg) then toss with salt and pepper (or preferred seasoning). Heat olive oil in skillet (over medium flame) until shiny. Add protein to hot skillet and cook.
For shrimp: cook until no longer translucent, about 1-2 minutes per side. For tofu, cook until crispy, flipping occasionally (~8 minutes). For chicken: cook until no longer pink/translucent inside (timing will depend on size of pieces). For egg: crack egg into pan and cook to desired firmness. Remove from heat, set aside.
If frozen, defrost shelled edamame in warm water - this will only take a few minutes. Drain and set aside.
For fresh veggies: Wash/cut as desired, set aside. (I love red peppers, avocado, and sugar snap peas).
For frozen veggies: Heat olive oil in a saute pan - once hot, add veggies, salt, and pepper. Stir occasionally until fully defrosted, set aside. (A mix of carrots, corn and peas are always a great choice!).
Prepare one batch of Spicy Thai Peanut Sauce according to recipe, if desired.
Assemble bowls with 1/2 cup farro, a handful of greens (I love Trader Joes Crunchy Cruciferous mix with kale, cabbage, and brussel sprouts), then top with edamame, veggies, and protein!
Drizzle with Spicy Thai Peanut sauce and sesame seeds (if desired). Enjoy!
Storage: For longest lasting storage, refrigerate ingredients separately and combine before serving (heat protein and farro slightly before plating).