
By cookingforpeanuts.com
Curry Roasted Cauliflower & Farro Grain Bowl
5 steps
Prep:5minCook:25min
Easy Curry Roasted Cauliflower & Farro Grain Bowl is perfect for meal prep. Oil-free & gluten-free options. Served with a creamy, dairy-free, lemony yogurt dressing.
Updated at: Thu, 18 Jan 2024 11:26:10 GMT
Nutrition balance score
Great
Glycemic Index
46
Low
Glycemic Load
33
High
Nutrition per serving
Calories403.3 kcal (20%)
Total Fat9.6 g (14%)
Carbs69.4 g (27%)
Sugars11.5 g (13%)
Protein16.3 g (33%)
Sodium564.9 mg (28%)
Fiber14.7 g (53%)
% Daily Values based on a 2,000 calorie diet
Ingredients
3 servings

¾ cupdry farro
or short grain brown rice

1cauliflower
medium, cut into bite size florets

15 ounceschickpeas canned
drained, and rinsed

1yellow onion
large, roughly sliced

curry powder

garlic powder

cinnamon

salt

black pepper
freshly ground, to taste

fresh lemon juice

extra virgin olive oil
optional

5.3 ouncesunsweetened nondairy yogurt
cashew, coconut, or oat

1 ½ teaspoonsapple cider vinegar

2 teaspoonstahini

1garlic clove
large

fresh lemon juice
to taste

¾ cupfresh parsley
chopped

3 cupsbaby arugula
optional

Chili crisp
or chili oil to taste
Instructions
Step 1
Preheat the oven to 425ºF.
Step 2
Cook the grain according to the directions on the packet until al dente. Drain. Set aside.
Step 3
Roast the veggies: Place the cauliflower, chickpeas, and onion on a large nonstick baking sheet. Add a generous dash of curry powder, and garlic powder. Sprinkle with cinnamon. Add a generous squeeze of lemon juice, and drizzle with olive oil, if using. Toss the veggies until evenly coated with the spices. Roast them at 425ºF for 15 minutes. Toss and cook them for about 10 minutes more, or until the cauliflower is tender.
Step 4
Prepare the dressing: Meanwhile, transfer the nondairy yogurt, apple cider vinegar, and tahini to a medium bowl. Grate the garlic into the bowl using a microplane or fine grater. Mix to combine. Add water to thin out the dressing until the desired consistency. Season with fresh lemon juice, salt, and pepper.
Step 5
Combine: Transfer the roasted veggies, farro, arugula (if using), and parsley to a large bowl. Add the desired amount of dressing and mix well to combine. Add chili oil to taste. Season with lemon juice, salt, and pepper.
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