Harvest Grain Bowls

Eleanor King

KIWI Fall 2020

Ingredients


Makes 2 servings

2 cups cauliflower florets

1 parsnip, peeled and cut into 3”x1/2” strips

1 cup cubed acorn squash

1 15-ounce can chickpeas, drained and rinsed

2 Tablespoons olive oil

1 teaspoon salt

1 teaspoon garlic powder

½ teaspoon ground black pepper

1 cup vegetable broth

½ cup farro

½ cup vegan mayonnaise

1 clove garlic, minced

2 teaspoons lemon juice

2 cups baby kale

¼ cup pumpkin seeds

The secret to this grain bowl is throwing everything in the oven to get nice and caramelized. By roasting vegetables, you develop a deeper level of flavors that pairs perfectly with the nuttiness of farro and the bite of kale. 

Directions

1. Preheat oven to 375° F.

2. In a large bowl, add cauliflower, parsnips, squash, chickpeas, olive oil, and spices. Mix well to combine. Spread out on a baking sheet and roast for 35–40 minutes, or until vegetables are browned, flipping halfway through.

3. While the vegetables are baking, in a small saucepan on the stove add vegetable broth and farro. Bring to a boil, reduce heat, and let simmer for 15 minutes, or until tender.

4. In a small bowl, mix mayo, garlic, and lemon juice. Add about 1 teaspoon of water to thin sauce to a drizzling consistency.

5. Assemble your bowls: start with a base of baby kale, add farro and roasted veggies. Top with sauce and sprinkle with pumpkin seeds.

Per Serving:

Calories:

Carbohydrates:

Fat:

Protein:

Fiber:

Active Time:

15 minutes

Total Time:

1 hour