Harvest Grain Bowl
By Megan Horowitch
Harvest Grain Bowl
By Megan Horowitch
Yield/Serves:
Makes 4 servings
- Grain Bowl:
- 2 cups dried farro
- 5 cups vegetable broth
- 2 cups sliced delicata squash
- 2 cups sliced brussel sprouts
- 2 cups chopped cauliflower
- 13.5 oz can chickpeas (rinsed and dried)
- 4 Tbsp avocado oil
- 2 tsp garlic powder
- ½-1 tsp chili flakes (amount varies on desired spice level)
- Salt & pepper to taste
- 3-4 cups chopped kale (dino or lacinato preferred)
- 4 cups arugula
- 4 Tbsp pomegranate seeds
- Tahini Lemon Dressing:
- 2 Tbsp tahini
- 2 tsp freshly squeezed lemon juice
- ½ tsp garlic powder
- Salt and pepper to taste
- 2-3 Tbsp water
First, rinse and strain your Farro. Then, add it to a large pot along with the vegetable broth. Bring to a boil and then reduce the heat to a simmer. Cook for 30-40 minutes, stirring occasionally, until liquid is gone and farro is tender and chewy.
While the Farro is cooking, preheat your oven to 400°F and chop your vegetables.
Add the delicata squash, brussel sprouts, cauliflower, and chickpeas to a large sheet pan. Toss the sheet pan ingredients with 3.5 Tbsp of the avocado oil, garlic powder, chili flakes, and salt and pepper. Then, add the sheet pan to the oven and bake for 25 minutes.
While the vegetables are cooking, add your chopped kale to a bowl and massage with the remaining ½ Tbsp of avocado oil, salt, and pepper.
At this time, you can also prepare the dressing by adding tahini, lemon juice, garlic powder, salt, and pepper to a small bowl. Whisk together until a thick paste forms. Add 2--3 Tbsp of water to get the dressing to your desired consistency (it will be thick). Set aside for later.
At the 25 minute mark, remove the sheet pan from the oven and turn the temperature up to 475°F.
Add the massaged kale to the sheet pan and use a spatula or large spoon to stir all the ingredients together to mix. Then, add to the oven and cook for an additional 5-8 minutes.
To plate the bowls, add ½-cup of farro and 1 cup of arugula to each bowl. Then, layer with ¼ of the mixed vegetable and chickpea mix. Top each bowl with 1 Tbsp of pomegranate seeds and drizzle with 1 Tbsp of dressing. Enjoy!
While the Farro is cooking, preheat your oven to 400°F and chop your vegetables.
Add the delicata squash, brussel sprouts, cauliflower, and chickpeas to a large sheet pan. Toss the sheet pan ingredients with 3.5 Tbsp of the avocado oil, garlic powder, chili flakes, and salt and pepper. Then, add the sheet pan to the oven and bake for 25 minutes.
While the vegetables are cooking, add your chopped kale to a bowl and massage with the remaining ½ Tbsp of avocado oil, salt, and pepper.
At this time, you can also prepare the dressing by adding tahini, lemon juice, garlic powder, salt, and pepper to a small bowl. Whisk together until a thick paste forms. Add 2--3 Tbsp of water to get the dressing to your desired consistency (it will be thick). Set aside for later.
At the 25 minute mark, remove the sheet pan from the oven and turn the temperature up to 475°F.
Add the massaged kale to the sheet pan and use a spatula or large spoon to stir all the ingredients together to mix. Then, add to the oven and cook for an additional 5-8 minutes.
To plate the bowls, add ½-cup of farro and 1 cup of arugula to each bowl. Then, layer with ¼ of the mixed vegetable and chickpea mix. Top each bowl with 1 Tbsp of pomegranate seeds and drizzle with 1 Tbsp of dressing. Enjoy!