Roasted Veggie Farro Bowl

6 steps

Prep:10minCook:20min

Updated at: Mon, 24 Jun 2024 19:35:40 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories314.2 kcal (16%)

Total Fat8.4 g (12%)

Carbs53.4 g (21%)

Sugars8.4 g (9%)

Protein11.5 g (23%)

Sodium464.4 mg (23%)

Fiber11.3 g (40%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

1 cupdry farro

2 cupssweet potato

peeled and diced

0.75 poundbrussels sprouts

trimmed and quartered

1red onion

medium, roughly chopped

salt

15 ozchickpeas

canned, drain reserving the liquid, aquafaba, in a bowl and rinse

⅓ cupwalnuts

¼ cupchickpea liquid

reserved

4 tred wine vinegar

1 Tmaple syrup

¼ tdried basil

¼ tdried oregano

½ tcrushed red pepper

¼ tsalt

⅓ cdried unsweetened cranberries

Instructions

Step 1

Preheat oven to 425 degrees. Cook the farro according to package.

Step 2

Place the sweet potato, brussels sprouts, red onion, squash into large bowl. Spritz lightly with olive oil spray and salt to taste. Transfer to large baking sheet lined with parchment paper. Roast about 20-30 minutes until sweet potato is fork tender. Toss after 10 minutes for even cooking.

Step 3

Place chickpeas and walnuts in two separate bowls and spritz with olive oil and salt to taste. Transfer to a baking sheet lined with parchment paper, placing on opposite sides of pan and roast with veggies on lower rack.

Step 4

Remove walnuts from oven after about 5 minutes (keep checking so they don't burn). Continue cooking remaining veggies and chickpeas until done.

Step 5

Add aquafaba, oil, red wine vinegar, maple syrup, basil, oregano, garlic and crushed red pepper, salt and pepper to taste to a small lidded jar and shake well.

Step 6

Mix cooked farro, veggies and walnuts in a large bowl and add dressing, parsley and cranberries. Mix to combine.