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
