Roasted Broccoli Farro Bowls Recipe

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Everett Dean Modified: March 21, 2022
Roasted Broccoli Farro Bowls Recipe

How To Make Roasted Broccoli Farro Bowls

These farro bowls recipe is a light and healthy meal for lunch. Naturally delicious loaded with whole grains, veggies, and a lemon-tahini dressing.

Preparation: 20 minutes
Cooking: 20 minutes
Total: 40 minutes

Serves:

Ingredients

  • 3cupsvegetable stock
  • 1cupfarrorinsed and drained
  • 1mediumhead of broccolicut into bite-sized florets
  • 2Tbspolive oil
  • fine sea salt
  • black pepperfreshly-cracked
  • 1Dreamy Tahini Dressing
  • 2largehandfuls baby arugula
  • 15ozchickpeasrinsed and drained
  • ½mediumred onionthinly sliced
  • cupalmondssliced or slivered, toasted

Instructions

  1. Heat oven to 450 degrees F.  Mist a large baking sheet with cooking spray.  Spread the broccoli florets out evenly on the baking sheet and drizzle evenly with olive oil. 

  2. Toss until the florets are evenly coated.  Season with salt and pepper.  Cook for about 15 to 20 minutes, or until the florets are slightly charred and crispy around the edges.

  3. Cook the farro in a medium saucepan in the vegetable stock according to package directions. 

  4. Once the farro is al dente, drain off any extra stock.  Set aside.

  5. Prepare the dressing. Whisk all ingredients together until combined.

  6. Combine everything together. 

  7. In a large bowl, combine the cooked farro, roasted broccoli, arugula, chickpeas, red onion, and half of the almonds. Drizzle evenly with the dressing, then toss until combined.

  8. Serve warm, garnished with the remaining almonds, or transfer to a sealed container and refrigerate for up to 3 days.

Nutrition

  • Calories: 740.30kcal
  • Fat: 20.87g
  • Saturated Fat: 2.30g
  • Trans Fat: 0.00g
  • Monounsaturated Fat: 10.41g
  • Polyunsaturated Fat: 5.72g
  • Carbohydrates: 112.64g
  • Fiber: 23.76g
  • Sugar: 18.14g
  • Protein: 35.28g
  • Sodium: 1177.89mg
  • Calcium: 193.90mg
  • Potassium: 1550.54mg
  • Iron: 8.33mg
  • Vitamin A: 57.25µg
  • Vitamin C: 141.40mg
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