Roasted Vegetable Farro Bowl
This Roasted Veggie Farro Bowl is my go-to lunch for fall and beyond! With sweet, caramelized vegetables, nutty farro and fresh arugula, the flavors of this recipe are so tasty! Prep on Sundays and have lunch ready for the whole week! It's also easy to turn into dinner if you need a quick, healthy idea!
Servings: 6 servings
Calories: 244kcal
Ingredients
Roasted Veggies
- 2.5 cups zucchini or other squash, chopped (2 zucchini)
- 2 cups red onion chopped (1 whole onion)
- 1 cup red bell pepper chopped (2 peppers)
- 1 pint cherry tomatoes cut in half
- 2 cups sweet potato chopped
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cloves crushed garlic
Farro
- 8.8 ounces Quick Cooking Farro
- 4 cups Chicken Stock
Bowl Ingredients
- 1 cup Arugula
- 1/4 cup Toscano Cheese shredded
- 1 teaspoon olive oil
- 1/4 teaspoon sea salt
- 1 teaspoon red pepper flakes
Instructions
Roasted Veggies
- Preheat the oven to 375 degrees.
- Clean and chop all veggies and add them to a sheet pan.
- Add crushed garlic, olive oil, salt and pepper and toss together.
- Roast for about 15-20 minutes.
Farro
- Follow recipe on bag (but basically you will boil the chicken stock, add the farro and simmer for about 10-20 minutes depending on how you like it cooked).
To Make a Farro Bowl
- To a large serving bowl add a handful or two of arugula.
- Top with 1/2 - 1 cup of farro.
- Add about 1 cup of roasted vegetables.
- Drizzle with about 1 teaspoon of olive oil.
- Sprinkle with 1/2 teaspoon Maldon sea salt.
- Sprinkle with cheese and red pepper flakes if desired.
- Eat up.
Notes
- Keep things easy! While I put amounts of the ingredients so the nutrition software could do its best calculations, just buy whole veggies! Don't worry about the actual measurements.
- Line your baking sheet with foil to make clean up super fast!
- If you're a garlic fan you can add a few cloves of crushed garlic to your veggies prior to roasting! It's a delicious addition.
- Feel free to add shredded chicken, chicken sausage or even salmon to make it more hearty.
- Use more arugula and less farro to make this more of an arugula salad instead of a farro bowl.
- To keep on the healthier side, consider using a spray oil to ensure you aren't using too much oil.
Nutrition
Serving: 2cups | Calories: 244kcal | Carbohydrates: 38g | Protein: 10g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 8mg | Sodium: 828mg | Potassium: 822mg | Fiber: 6g | Sugar: 11g | Vitamin A: 7776IU | Vitamin C: 65mg | Calcium: 112mg | Iron: 2mg
