Roasted Veggie Farro Bowl

Roasted Veggie Farro Bowl with lacinato kale, carrots, squash, onions, and tomatoes with tahini sauce. You can add protein such as garbanzo beans, tempeh, or chicken.

Ingredients

Roasted Veggie Farro Bowl

• 1 cup farro, rinsed
• 2 cups vegetable broth
• 1/2 yellow onion, chopped
• 1 large carrot, chopped
• 1 medium squash, chopped
• 8 oz. cherry tomatoes
• 2 Tbs olive oil
• Salt & black pepper to taste
• 1 tsp dried marjoram
• 1/2 tsp paprika
• 2 tsp garlic powder
• 2 cups lacinato kale, chopped
• 1 cucumber, thinly sliced
• 1/4 cup parsley, chopped
• Optional protein: tempeh, chickpeas
• Optional topping: tahini dressing, dried sunflower seeds

Directions

1. Begin by preparing the vegetables and set the kale. Meanwhile, preheat the oven to 400º F.
2. Add the beets, onion, radish, carrot, zucchini, and tomatoes to a mixing bowl and toss with the olive oil, a dash of salt and black pepper, marjoram, paprika, garlic powder, and fennel seed.
3. Spread the vegetables on a baking tray, place in the oven, and roast for 20-25 minutes.
4. Rinse your quinoa using a mesh strainer or mesh bag.
5. Then, in a medium pot, bring vegetable broth to a boil.
6. Once boiling, cook the farro. Bring the mix to a boil, then cover with a lid, reduce heat to low, and simmer for about 30 minutes or until the farro is cooked and tender.
7. After everything is cooked, prepare a bowl of farro with kale, cucumber, parsley, and roasted veggies. Top with desired toppings, serve, and enjoy!

Nutrition Information

Nutrition Disclaimer

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