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Roasted Vegetable & Farro Bowl

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4 servings
Calories 450
A hearty and nutritious bowl combining roasted vegetables, cooked farro, and a tangy Greek yogurt sauce, perfect for a wholesome meal.

Ingredients

Vegetables

  • 1 large sweet potato, peeled, cubed
  • 2 large beets, peeled, cubed
  • 2 cups brussel sprouts, halved
  • 1 cup chickpeas, rinsed, dried
  • 0.25 cup olive oil
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon onion powder
  • 0.5 teaspoon salt
  • 0.25 teaspoon black pepper
  • 2 cups farro, cooked

Greens & Garnishes

  • 1 cup baby arugula
  • parmesan optional parmesan, grated
  • fresh parsley optional fresh parsley, finely chopped

Dressing & Sauce

  • 0.5 cup plain Greek yogurt
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon garlic, finely minced
  • 1 teaspoon fresh parsley, finely chopped
  • zest of 1 lemon fresh lemon zest

Instructions 

  • Preheat oven to 400°F (200°C). Toss sweet potato, beets, and brussel sprouts with olive oil, garlic powder, onion powder, salt, and pepper. Roast for 30-40 minutes until tender.
  • Cook farro according to package instructions. Fluff and set aside.
  • Prepare the yogurt sauce by mixing Greek yogurt, lemon juice, minced garlic, chopped parsley, lemon zest, salt, and pepper.
  • Assemble bowls by dividing cooked farro, roasted vegetables, arugula, and garnishes. Drizzle with yogurt sauce and sprinkle with Parmesan and parsley if desired.

Notes

Feel free to add more herbs or adjust seasonings to taste.
Calories: 450kcal
Cost: $15
Course: Main Course
Cuisine: Mediterranean
Keyword: Vegetables