Veggie and Farro Bowl
The following recipe, video and photography were provided by our partner, Chef Billy Parisi.
If you’re tired of salads, but still want to eat healthy, consider grain bowls your new best friend!
Just like a salad, but heartier, a grain bowl can be customized with any kind of grains and veggies that suit your taste!
This particular bowl features a base of farro, a great source of fiber, protein, iron and magnesium, as well as an assortment of roasted seasonal veggies including butternut squash, rapini, carrots and broccolini.
The great thing about grain bowls is that the dressing is just as customizable as the bowl itself, feel free to use your favorite salad dressing, or whip up the simple tahini-style sauce below.
Who says eating healthy can’t be satisfying?
Veggie and Farro Bowl
Servings: 4
Ingredients
For the Bowl
- 1 cup farro, rinsed
- 1 small butternut squash, peeled and large diced
- ½ red onion, peeled and cut into wedges
- 2 small shallots, peeled
- 1 bunch rapini
- 1 bunch baby carrots, peeled
- 1 bunch broccolini
- 3 Tbsp. Heinen’s olive oil
- Salt and pepper, to taste
For the Sauce
- 2 roasted shallots
- 1/3 cup Heinen’s tahini
- Juice of 2 lemons
- 1/3 cup Heinen’s olive oil
- Water, to thin
- Salt, to taste
Instructions
- Preheat the oven to 400°F.
- Add the farro to a medium-size pot with 2 quarts of boiling salted water.
- Stir and cook over a low boil for 25 minutes, or until tender. Drain and keep warm.
- Add the squash, onion, shallots, rapini, carrots and broccolini to a parchment-lined sheet tray. Coat in olive oil, salt and pepper.
- Roast in the oven at 400°F for 20-25 minutes, or until tender and lightly browned.
- Remove the vegetables from the oven and transfer the shallots to a blender along with the tahini, lemon juice, olive oil and salt. Blend on high speed until smooth. Thin with a few Tbsp. of water, if needed.
- Serve the roasted vegetables in individual bowls over top of the cooked farro. Garnish with the tahini sauce and optional chopped fresh parsley.
