Roasted Vegetable & Farro Bowl
Serves 210 mins prep30 mins cook
A healthy, hearty and comforting bowl with plant proteins, fiber and antioxidants.
0 servings
What you need
Instructions
Prepare the vegetables... 0 Preheat your oven to 400 degrees 2 Peel and cut a large sweet potato into bite sized pieces and transfer onto a parchment lined baking sheet 3 Peel and cut 2 large beets into bite sized pieces and arrange next to the sweet potatoes 4 Cut 2 cups of brussel sprouts in half and arrange next to the beets and sweet potatoes 5 Rinse and dry 1 cup of chickpeas and arrange them on the baking sheet along with the vegetables 6 Drizzle the vegetables and chickpeas with olive oil and toss to combine 7 Generously season the vegetables and chickpeas with garlic powder, onion powder, salt and black pepper 8 Roast the vegetables and chickpeas in a 400 degree oven for 25-30 minutes, tossing occasionally 9 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... 11 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... 13 Divide the cooked farro between two shallow bowls 14 Divide the roasted vegetables and chickpeas between the bowls 15 Add a handful of fresh arugula to each bowl 16 Drizzle the bowls with the lemon yogurt sauce and sprinkle with additional fresh parsley and grated parmesan (optional)View original recipe