Roasted Vegetable & Farro Bowl
Serves 2
10 mins prep
30 mins cook
40 mins total
A healthy, hearty and comforting bowl with plant proteins, fiber and antioxidants.
Lemon Yogurt Sauce
Prepare the vegetables...
Preheat your oven to 400 degrees
Peel and cut a large sweet potato into bite sized pieces and transfer onto a parchment lined baking sheet
Peel and cut 2 large beets into bite sized pieces and arrange next to the sweet potatoes
Cut 2 cups of brussel sprouts in half and arrange next to the beets and sweet potatoes
Rinse and dry 1 cup of chickpeas and arrange them on the baking sheet along with the vegetables
Drizzle the vegetables and chickpeas with olive oil and toss to combine
Generously season the vegetables and chickpeas with garlic powder, onion powder, salt and black pepper
Roast the vegetables and chickpeas in a 400 degree oven for 25-30 minutes, tossing occasionally
Place 2 cups of farro into a saucepan and cover with cool water and cook according the manufacturer’s directions
Make the lemon yogurt sauce...
In a small bowl, whisk 1/2 cup of plain Greek yogurt, 2 tablespoons of fresh lemon juice, 1 teaspoon of finely minced garlic, 1 teaspoon of fresh finely chopped parsley, some fresh lemon zest and a pinch of salt and black pepper
Assemble the bowls...
Divide the cooked farro between two shallow bowls
Divide the roasted vegetables and chickpeas between the bowls
Add a handful of fresh arugula to each bowl
Drizzle the bowls with the lemon yogurt sauce and sprinkle with additional fresh parsley and grated parmesan (optional)
