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.