Grain and veggie bowls have taken over lunchtime, and for good reason. This one is a work of art painted from a palette of golden roasted cauliflower, tender farro, a fried egg with crispy edges, and a brushstroke of hummus. A handful of small but mighty microgreens is the pièce de résistance, making this vegetarian meal a nutritious and filling choice for any time of day.

To make the cauliflower

1. Preheat oven to 425F. Place the cauliflower on a baking sheet and toss with the olive oil, minced garlic, smoked paprika, and salt.
2. Place baking sheet in the oven and roast until cauliflower is golden and tender, 25-30 minutes.

To make the bowls

1. Using a spoon, scoop hummus into two bowls (low and shallow bowls work best) and give each scoop a good swirl around part of the bowl.
2. Separate the farro, roasted cauliflower, fried egg, microgreens, and pepitas between the bowls. Sprinkle with red pepper flakes if desired.

Note

For an even quicker lunch or weeknight meal, use any leftover cooked grains (such as brown rice, quinoa, millet, barley, or bulgur) and veggies you have on hand.