Winter Farro Bowl

This grain bowl is the perfect mid day meal or after workout dinner that’s packed with vitamins, minerals, protein, carbs, and so much flavor! I love the winter time for the fact that pomegranates are in season and they pair so well with dishes like this one. The tartness from the pomegranates, sweetness from the roasted veggies and saltiness from the bean dip, create an amazing grain bowl. Plus the farro which is an incredible grain with wonderful health benefits make this a complete meal that’s easy, simple, and perfect for the whole family. Not to mention this dish is vegan, low budget friendly, and has a variety of combinations of different roasted veggies you could swap out the sweet potatoes and carrots for. Grab your winter grains, veggies and dive in!

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Serves 2-3 people

The Goods:

For the bowls:

• 1 cup farro grain

• 2 1/2 cups veggie broth

• 1 bunch red chard, destemmed and sliced

• 1 tbsp coconut aminos

• 1 pomegranate, deseeded

• 2 tbsp chopped chives

For carrots and sweet potatoes:

• 1 tbsp olive oil

• 2 tbsp coconut aminos

• 1/2 tsp salt

• 1/2 tsp smoked paprika

• 1/2 tsp granulated garlic

• 1/4 tsp black pepper

• 2 small sweet potato, cut in half

• 2 large carrots, cut in half

For the Bean Dip:

• 1 can great northern beans

• 1 tbsp tahini

• 1 cloves garlic

• 1/2 tsp salt

For the Dressing:

• 2 tsp olive oil

• 1 tsp tahini

• 1 lemon squeezed

• 1 tsp maple syrup

• 1/4 tsp salt

  The Method:

1. First, preheat your oven to 375, then get your grains going. Grab a small sauce pan with a lid, add your farro and veggie broth. Uncovered, bring grains to a boil on high heat, once boiling, cover with a lid and turn heat to a low simmer for 30mins.

   Tip: Don’t open or peak at the grains while cooking, the steam will escape which helps with the cooking process. Just turn on low and slow, set a timer so you don’t forget about it.

2. Next in a small mixing bowl, add all seasonings for the carrots and sweet potatoes (coco aminos, salt, paprika, garlic, black pepper) and stir until evenly mixed. In a large mixing bowl, add that mixture to your sweet potatoes and carrots and toss until coated. Place coated veggies on a small cookie sheet face down. Bake for 30 minutes.

3. As the grains and veggies cook, time to make the bean dip and dressing. In a high powered blender, add all bean dip ingredients and blend until smooth. Set aside. In a small mason jar, add all dressing ingredients and shake until fully mixed. Set aside.

4. When the grains and veggies are finished, let everything cool for 5 minutes. As things are cooling, grab a small sauté pan and add chard and coconut aminos and saute for 3-5 minutes until wilted and have shrunk half in size. Remove from heat.

5. Grab 2-3 serving bowls, place a heaping scoop of farro in the bowl first. Then around the sides, add potato, carrots, chard, and spoon full or two of pomegranates. Add a dollop or two of bean dip in the center, garnish with pinch of chives and small drizzle of dressing. Enjoy immediately while everything is still nice and warm. This makes for a great meal prep as well!

Thanks so much for checking out our recipes! I hope you find something here that satisfies your cravings or encourages you to try something new. Make sure to check back every week to see our new recipes!

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