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Roasted Vegetable & Farro Bowl

A healthy, hearty and comforting bowl with plant proteins, fiber and antioxidants.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main Course
Cuisine: American
Servings: 2

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)