Add bone broth to a medium pot and bring to a boil. Stir in the farro, cover, and reduce heat to a simmer. Cook farro for 30 minutes, or until softened and cooked. Drain off excess bone broth, if necessary. Remove from heat and set aside.
While the farro is cooking, heat the oven to 400°F. Add cubed sweet potato to a large baking tray and drizzle with avocado oil. Sprinkle with sea salt and pepper and toss to coat. Roast for 25 minutes or until softened.
Add roasted sweet potato, cooked farro, arugula, cabbage and egg to a bowl. You can also top with microgreens and pickled red onion, if desired. Dig in!
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.