Roasted Vegetable Farro Bowls with Pumpkin Yogurt Dressing
These vegetarian bowls are filled with fiber, and bursting with nutrients! Drizzle with a creamy Greek yogurt dressing for a healthy meal.
Servings 2
Calories
Ingredients
For the bowls
- 2 cups pumpkin diced (a small pie pumpkin will work best)
- 2 cups brussels sprouts quartered
- 3 tablespoon olive oil extra virgin
- Sea salt
- Ground black pepper
- 1 cup farro cooked
For the dressing
- ¼ cup pureed pumpkin
- ½ cup plain Greek yogurt
- 2 tablespoon apple cider vinegar
- 2 tablespoon olive oil extra virgin
- 1 tablespoon maple syrup
Instructions
- Preheat oven to 350 degrees F. Place brussels sprouts and diced pumpkin on 2 separate baking sheets lined with parchment paper.
- Drizzle 1 tablespoon of olive oil over veggies on each tray. Add salt and pepper to taste. Roast for ~30 minutes or until pumpkin is tender and brussels sprouts are slightly charred. Brussels sprouts may take less time.
- While the vegetables are roasting, cook the farro according to package instructions. Heat 1 tablespoon olive oil over medium-high heat until fragrant.
- Add farro, and saute for ~10 minutes or until slightly crispy. Remove from heat.
- To make the dressing, combine ingredients in a small blender (or, you could use a whisk and bowl), and pulse until smooth.
- Build bowls with farro and vegetables. Drizzle with dressing to taste. Enjoy!
Notes
Add lentils, chickpeas, or shredded chicken for more protein. Nutrition facts are not available for this recipe.