Description
this vegetarian roasted harvest vegetable and farro bowl comes together quickly, is full of fall flavor and provides filling whole grains, fat and fiber for a meal that will hold you over for hours!
Ingredients
Scale
- 1 cup farro, cooked
- 1 sweet potato, peeled and diced
- 1 cup of fresh brussel sprouts, halved
- 1–2 tablespoons of olive oil
- Salt and pepper, to taste
- 1 apple, diced
- 1 teaspoon earth balance or butter
- 1/4 cup walnuts, roughly chopped
- 1/4 cup dried cranberries
- 1/3 cup feta cheese
Instructions
- Preheat the oven to 450 degrees F
- Line a baking pan with tin foil
- Place diced sweet potatoes and halved brussel sprouts on the baking sheet and drizzle with olive oil
- Toss the vegetables in the olive oil to ensure even coating
- Top with salt and pepper, to taste
- Cook vegetables for about 20 minutes, flipping halfway through to ensure even roasting (see note)
- Meanwhile, cook the farro according to package instructions
- While the vegetables roast, place 1 teaspoon of earth balance or butter in a non-stick cooking pan over medium-low heat allowing it to just melt
- Add diced apple to the pan cooking for about 5 minutes (or until apples are tender but not mushy)
- In a large bowl, toss roasted vegetables and farro together
- Fold in apples, dried cranberries and walnuts stirring gently to ensure even distribution of all items
- Top with feta cheese and serve! (This should last up to 5 days if stored in an airtight container in your fridge)
Notes
Note: oven temperature and cooking time may vary so adjust accordingly
Keywords: grain bowl, feta, harvest, lunch
