If you are looking for a hearty roasted veggie bowl full of plant based protein, fiber, vitamins and antioxidants, then this bowl is for you! It is vegetarian and easily made vegan by simply substituting a vegan yogurt in the lemon sauce, so everyone can enjoy this beautiful bowl…
Whole wheat farro is so healthy, hearty and comforting and the perfect base for this roasted vegetable bowl. The farro is topped with naturally sweet roasted sweet potatoes and beets, subtly bitter brussel sprouts and crunchy chickpeas with some peppery arugula and a creamy lemon yogurt sauce. It is a bowl full of beautiful flavors and textures that everyone will love!
Let’s get started…
Begin by preheating your oven to 400 degrees and gathering 1 large sweet potato, 2 large beets, 2 cups of brussel sprouts, 1 cup of chickpeas, 2 cups of farro, 1 cup of arugula and 1/4 cup of olive oil, 1/2 teaspoon of garlic powder, 1/2 teaspoon of onion powder, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper to season the vegetables.
Start by peeling and cubing your sweet potato and beets, cut your brussel sprouts in half and rinse and dry the chickpeas and then arrange everything on a large non-stick or parchment lined baking sheet.
Drizzle everything with olive oil and season generously with a combination of garlic powder, onion powder, salt and black pepper. Toss to evenly distribute and then transfer the baking sheet into a 400 degree oven and roast everything for about 30 minutes.
While the vegetables and chickpeas are roasting, cook your farro according to the directions on the packaging.
As the vegetables and chickpeas are roasting, toss them around a bit to ensure that they caramelize evenly on the baking sheet. I like to keep everything separated, because I don’t want the beets staining the other veggies, but this is purely cosmetic.
While everything is cooking and roasting, make the lemon yogurt sauce by whisking 1/2 cup of plain Greek yogurt, 2 tablespoons of fresh lemon juice, 1 teaspoon of finely minced garlic, 1 teaspoon of finely chopped fresh parsley, some fresh lemon zest and a pinch of salt and black pepper in a small bowl.
Once the veggies are tender and the chickpeas are crunchy, transfer the baking sheet onto a heat proof surface, because it is time to assemble our bowls!
Start by adding 1 cup of cooked farro into a shallow, wide bowl. Add a handful of fresh baby arugula and arrange the roasted vegetables and chickpeas over the farro.
Now, drizzle some of that tangy lemon yogurt sauce over the bowl and garnish with finely chopped parsley and maybe a little grated parmesan and get ready to enjoy something truly delicious…
The flavors in this bowl are just wonderful! Theres a little bit of sweetness, saltiness, earthiness and tanginess, plus the arugula and lemon yogurt sauce is cold and everything is warm, which I love. Finally, the veggies are tender and the chickpeas are crunchy… everything pairs so well together and balances each other out in a fabulous way.
Make this bowl! You’ll be so glad that you did…
Roasted Vegetable & Farro Bowl
Ingredients
- 1 large sweet potato, peeled, cubed
- 2 large beets, peeled, cubed
- 2 cups of brussel sprouts, halved
- 1 cup of chickpeas, rinsed, dried
- 1/4 cup of olive oil
- 1/2 teaspoon of garlic powder
- 1/2 teapsoon of onion powder
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 2 cups of farro, cooked
- 1 cup of baby arugula
- parmesan, grated (optional)
- fresh parsley, finely chopped (optional)
Lemon Yogurt Sauce
- 1/2 cup of plain Greek yogurt
- 2 tablespoons of fresh lemon juice
- 1 teaspoon of garlic, finely minced
- 1 teaspoon of fresh parsley, finely chopped
- fresh lemon zest
- a pinch of salt and black pepper
Instructions
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)
